Fresh Blueberry Pie

5 from 9 reviews


For the Filling:
  • 4 1/2 cups of fresh blueberries
  • 1 1/4 cups of sugar
  • 1/2 cup flour
  • 3 tbs. butter
  • 1/4 tsp. cinnamon
  • Dashes of fresh nutmeg - grated
  • Dash of ground cloves
  • 1 egg beaten with a splash of water - used for an egg-wash for brushing the crust


  • Preheat Oven 350 degrees F.
  • Gently wash the berries. Thoroughly drain the berries and pat the berries dry with a paper towel.
  • Divide pastry dough for the crust in half.
  • Using half the dough, Lightly flour a clean surface and roll out half of the pastry into a circle to fit a 9 inch pie plate.
  • Make the circle about 2 inches bigger than the pie plate. Refrigerate the other half of dough until ready to use.
  • Place the dough in the pie plate and using a fork poke a few fork holes at the bottom of the pie plate.
  • Bake for about 10 – 12 minutes. Remove from oven.
  • Place the berries in a large bowl.
  • Add the sugar, flour, cinnamon, nutmeg, cloves, butter and lemon juice to the bowl and toss.
  • Place the berry mixture into the pre-baked pie plate.
  • Roll out the remaining pastry into 1-inch-wide strips. Place the strips on top of the pie in a lattice pattern.
  • Brush the top of the pie crust with the egg wash then sprinkle the crust with sugar.
  • Bake until the filling is bubbly and the pie crust is a beautiful golden color, about 60 – 70 minutes or longer until the pie filling is thickened and bubbly.
  • Allow the pie to cool for one and a half to two hours before serving so that the berries set.

Keywords: pie, blueberry pie, dessert

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