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Easy Southern Blueberry Pie
Two crust fruit pie bursting with blueberries in their warm, spiced juices.
Servings 6
Equipment
- 1 Rubber spatula Cuisinart heat resistant spatulas are perfect for this job.
- 1 Pie pan If using a frozen pie crust, bake pie in the same pan.
Ingredients
- 3 Cups Fresh Blueberries Rinse and remove stems first.
- 1 Cup White sugar Add more to tastes if berries aren’t sweet
- 1½ Cup All-Purpose White or Gluten-Free Flour 12 Ounces
- ¼ Cup Lemon Juice, fresh squeezed
- 1 Teaspoon Lemon zest, chop fine
- ½ Teaspoon Salt
- 1½ Teaspoon Baking Powder
- ⅔ Cup Butter, softened
- 1 Egg, beaten well
- ½ Teaspoon Ground Cinnamon
- 1 Teaspoon Vanilla Extract, if desired
- 2 Frozen pie crust, thawed Prebake the bottom crust about 15-17 minutes according to package directions.
Instructions
- Preheat oven to 350 ℉
- Combine wet ingredients. In a large bowl add berries, 1/2 Cup sugar, lemon zest, lemon juice, and stir gently to blend.
- Combine dry ingredients. In a separate bowl, add the remaining dry ingredients, vanilla, and pour egg over top. Stir to blend.
- Pour berry mixture into a glass 9″ baking dish. Top with flour and egg mixture and spread over the top of dish.
- Bake uncovered for about 40 to 50 minutes or until topping is golden and crisp. Serve warm or cold.
Notes
Tips on Storing Your Homemade Pie
Store refrigerated for up to 4 days. Cover pie with clear plastic wrap or foil and the date top with permanent marker. This way no body guesses how old it is when it’s found in the frig. A moment of thoughtfulness now could save your health later.How to Make and Take Desserts with Southern Charm
Premade delicious fruit pies can be whipped up a day ahead and refrigerated. This lets you take it somewhere and bake it “fresh” on site.In my catering days I did this at a housewarming and bring them to church to bake during the service, generally 50 minutes.
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