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4 from 5 votes

Simple Blueberry Pie

Blueberries make the most beautiful desserts! I mean, just look at that color, and let's not forget that they are such delicious little orbs of sweetness and tartness. This Simple Blueberry Pie is the best way to celebrate the summer blueberry season!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: America's Best 4th of July Desserts, Recipes and Sides
Keyword: blueberry, dessert, fruit dessert, fruit desserts, fruit pie, pie, pie crust
Servings: 10
Author: Sweet Basil

Ingredients

  • 1 Double Pie Crust Recipe
  • 2 Tablespoons Heavy Cream
  • 2 Tablespoons Ultra Gel *see notes for substitutes
  • 1/2 Cup Brown Sugar
  • 1 Lemon Zested *optional
  • 5 Cups Blueberries Fresh
  • 1 Egg Large
  • 1 Tablespoon Water
  • 1 Tablespoon Sugar
  • 1 Tablespoon Brown Sugar
US Customary - Metric

Instructions

  • Prepare the pie crust, diving the dough into two circles. Roll one out and place in the bottom of a pie tin. Blind bake the bottom crust if desired. *See note
    1 Double Pie Crust Recipe
  • Roll the second piece of dough and cut into strips for a lattice top.
  • In a large bowl, combine the cream, ultra gel, brown sugar and lemon zest.
    2 Tablespoons Heavy Cream, 2 Tablespoons Ultra Gel , 1/2 Cup Brown Sugar, 1 Lemon Zested
  • Add blueberries and toss to coat.
    5 Cups Blueberries
  • Pour all of the blueberries into the pie and proceed with the lattice top.
  • If you know how to do a lattice, proceed as normal, otherwise watch this quick video on how to make a lattice pie crust.
  • Preheat an oven to 400 degrees while the pie rests in the fridge.
  • Whisk the egg and water.
    1 Egg, 1 Tablespoon Water
  • Brush the lattice top with the egg mixture and sprinkle with cinnamon sugar or plain sugar. We like to use equal parts white and brown sugar.
    1 Tablespoon Sugar, 1 Tablespoon Brown Sugar
  • Cook the pie for 20 minutes then turn down to 375 for an additional 25-30 min.
  • Remove the pie and allow to cool and then place in the fridge for 2 hours or overnight.

Notes

While we really don't recommend using substitutes, instead we prefer to keep the Ultra Gel on hand at all times because it lasts so long you could use flour. To use flour in this recipe substitute 4 Tablespoons Flour instead of the ultra gel.
See our lemon meringue pie post for blind baking a pie crust.
Blueberry pie can be stored 4-5 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 110kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 12mg | Potassium: 78mg | Fiber: 2g | Sugar: 20g | Vitamin A: 108IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg