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Blueberry Pie

If you love those pops of sweet, plump blueberries and pie crust soaked in classic vanilla ice cream, this recipe is for you.
Prep Time5 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: DESSERT
Keyword: blueberry, dessert, pie
Servings: 4 people


Pie Crust:

  • 2 pie crusts 10x10 inch


  • 2 cups fresh blueberries washed and dried
  • ¼ cup sugar granulated (147g)
  • 2 teaspoon corn starch (10g)
  • 1 teaspoon lemon zest (4g)
  • 2 teaspoon lemon juice (10 ml)
  • ¼ tsp ground cinnamon (1g)
  • ¼ teaspoon salt (2g)
  • 1 tablespoon chilled unsalted butter cut into small ½ inch dices (14 g)


  • 1 egg beaten


  • Preheat the oven to 400° F.
  • Put all the filling ingredients except the blueberries together into a bowl and mix. Add the blueberries and mix well, coating the blueberries evenly. Set aside.
  • Butter four, 4 inch tart or pie tins
  • Take out one of the pie crusts Cut into four equal pieces. Press each square into the pie tin - pressing against the bottom and sides. Cut or press off any excess on the rims. Put them into the refrigerator to chill.
  • Take out the second pie crust. Slice 8-10 half inch strips for a lattice top. Put the strips into the fridge.
  • Take out the pie shells from the refrigerator. Place the mini pies on a baking sheet. Spoon the blueberry mixture into the pie shell. Take the pastry strips out of the refrigerator and place two across the pie. Take another two pieces and weave in and out creating a lattice. Cut the excess from the sides and press the ends to the edges.
  • Brush the top with egg wash and sprinkle with sugar.
  • Place the mini pies in the middle of the pan. Line the baking sheet with parchment if desired, for faster clean up later as the blueberry juices may spill onto the pan. Bake in the middle of the over for about 20 minutes or until the filling is bubbly and the crust is golden brown.
  • Allow to rest in the oven with the door closed for about five minutes before cooling on a rack.


  • Fresh vs. frozen blueberries - doesn't matter.
  • Keep the pastry chilled - the pie crust needs to be kept in the fridge whenever it is not being used.
  • Add the blueberries after mixing the other ingredients - to ensure an even bake as blueberries do not release a lot of juice like apples.
  • Baking tip - cool the pie in the oven for a few minutes in the oven to ensure an even top and bottom crust bake 
  • Cup measure differences - does not make a material difference to  this recipe.
  • Fruit substitution - you can substitute other fruit - just remember that some fruit like apples and strawberries release a lot more juices than others.  
  • Storage - Nothing beats warm, freshly bakes pies but that being said these pies can be kept overnight - I cannot speak to longer as my pies have never lasted that long.