Homemade Blueberry Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A jammy blueberry pie with a buttery crust and glossy, sliceable filling brightened by lemon and cinnamon. Juicy and tart-sweet, it's a classic summer dessert served warm with vanilla ice cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
- 6 cups (3 pints; about 860g) fresh blueberries*
- 2/3 cup (135g) granulated sugar*
- 1/4 cup (31g) all-purpose flour
- 2 Tablespoons (14g) cornstarch
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (30ml) lemon juice
- 1 teaspoon lemon zest
- 1 Tablespoon (14g) cold unsalted butter, cut into small cubes
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: coarse sugar for sprinkling on crust
At a glance
PER SERVING · TIME 420M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h
- Cook
- 1h 10m
- Sodium
- 39mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 124mg
- Calcium
- 22mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 180M
- SODIUM
- 39MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.