Blueberry Pie

Bursting with sweet summer flavors, this blueberry pie is too simple and delicious not to make. Serve warm, topped with fresh whipped cream or vanilla ice cream (or both).. so good!

Here’s the secret to make this pie extra easy.. buy your crust! It still tastes amazing and will save you a lot of aggravation. The only time I actually make pie crust from scratch is for my family’s Thanksgiving apple pie baking contest.. and I only do this because I have to! Making crust is messy and time consuming and I’m just not a fan. So, Pillsbury store-bought it is!

This recipe is so easy to whip up in minimal time with most ingredients you likely already have on hand.


2 x 9 inch pie crusts

4 cups fresh blueberries

3/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon cinnamon

2 tablespoons butter, melted

To start, mix all dry ingredients in a large bowl. Once combined, add blueberries and toss together. Next, place one pie crust on the bottom of your pie dish and pour blueberry mixture in.

If you’re on a tight schedule, simply place the top crust over your blueberries, seal pie edges and slice a few air holes in the top of your crust. But, if you have just a little extra time (it is so much easier than it looks), try making a lattice top!

Using a knife or pizza cutter, slice your second pie crust.. you can do thicker or thinner strips depending on preference. Once you have all your layers, place half of them across your crust in one direction. Next, fold back every other strip (for example the 1st, 3rd, 5th, 7th, etc) and place another strip perpendicular, and unfold. Then fold back every other strip again (this time use the 2nd, 4th, 6th, 8th, etc) and place another strip perpendicular again. Continue this process until the pie top is covered.

After all layers are in place, I fold the overhanging strips back onto themselves to seal with the bottom crust, creating a swirl pattern with my fingers. Brush the top of your pie with melted butter and sprinkle with sugar. Using thin sheets of aluminum foil, wrap your pie crust edges to avoid burning. I always bake my pies on a pan juuuust in case they overflow.. burning sugar in your oven is the worst!

Bake at 375 degrees for 30 minutes, then remove aluminum foil and return to the over for approximately 20-25 more minutes or until crust is golden brown.

Allow to cool and serve with fresh whipped cream or vanilla ice cream.

Bon Appetit!

Love, Jessica


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