Classic blueberry pie made with juicy blueberries and a flaky buttery crust.

Scale

1 double pie crust

6 cups blueberries

3/4 cup sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon salt

1 tablespoon butter

1 egg for egg wash

1 tablespoon coarse sugar optional

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1. Preheat oven to 425°F (220°C).

2. Mix blueberries, sugar, cornstarch, lemon juice, zest, and salt.

3. Place crust in pie dish.

4. Add filling and dot with butter.

5. Cover with top crust or lattice.

6. Brush with egg wash.

7. Bake 20 minutes at 425°F.

8. Reduce heat to 375°F and bake 30–35 minutes.

9. Cool completely before slicing.

Cool fully for best slicing.

Use frozen berries if needed.

Add extra lemon zest for brightness.

Cover edges if browning too fast.