Ingredients
Scale
- 1 homemade pie crust (or 2 store-bought)
- 6 cups fresh blueberries
- 1 tablespoon lemon zest (optional)
- 3 tablespoons fresh lemon juice
- ⅔ cup granulated sugar
- 5 tablespoons cornstarch
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
- 2 tablespoons butter (diced)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 425°F.
- Roll out one pie crust and place it in a 9-inch pie pan.
- In a mixing bowl, combine blueberries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and salt.
- Pour filling into the bottom crust and dot with butter.
- Roll out the second pie crust to create a lattice top over the filling.
- Brush the lattice with an egg wash and sprinkle with sugar if desired.
- Bake for 20 minutes at 425°F; then reduce temperature to 350°F and bake for an additional 35–45 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg