Blueberry Pie

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Since I’m not a photographer, I don’t have a picture … but this pie turned out great. I was surfing the web yesterday and came across a picture of double-crust blueberry pie. Well of course I decided I MUST MAKE ONE RIGHT THEN. By the time it came out of the oven last night I was pooped and fell straight asleep. So I *might* have had a slice for breakfast. With strawberry cheesecake ice cream.

It’s gotten rave reviews from my co-workers so I thought I’d share the recipe! I kind of took a bunch of recipes from online and picked and chose what I wanted to do, and it worked out well!

Double-Crust Blueberry Pie

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6-8 slices


  • 1 pkg. refrigerated pie crusts (2 crusts) (or you can make you own if you are more ambitious than I am)
  • 2 to 2 1/2 pints fresh blueberries, stemmed and washed
  • 1 lemon
  • 3/4 c. sugar
  • 4 T cornstarch
  • 1 tsp cinnamon
  • dash nutmeg
  • 1 T butter, cut into small pieces
  • 1 egg white, beaten (optional)


Spray the bottom of a deep-dish pie plate with cooking spray. Preheat oven to 350.

Mix together blueberries, zest of the lemon, juice of half the lemon, sugar, cornstarch, cinnamon, and nutmeg. Pour into the pie crust and spread out evenly. Dot the top with pieces of butters. Place the second crust over the top and crimp the edges together. Cut a few slits into the crust. Optional: brush the top with egg white for a good brown color. If you do this though you will need to check the pie after 30 minutes. If it’s getting too brown, cover the edges with aluminum foil.

Bake at 350 F for 45 minutes or until the crust is brown and the filling is set. Let cool before serving.

Linking this oldie but goodie to Tasty Tuesday at Balancing Beauty and Bedlam, Ingredient Spotlight at Eat at Home, and Works for Me Wednesday, Summer Recipe Edition.

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