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Blueberry Pie

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Blueberry Pie

If you love blueberries, which I'm guessing you do if you’re reading this recipe, summer is always sweeter with a blueberry pie. Blueberries are showing their plump little faces in grocery stores and farmer’s markets. In fact, they’re probably on sale right now so stock up! You’re going to need 8 cups of them for this blueberry pie. And when all is said and done, there is really no trick to blueberry pie. Honestly this is the best blueberry pie I've ever had.

Serves 8


  • 1 bag MinusG's Perfect Pie Crust Mix
  • 4 pints fresh blueberries, rinsed, drained
  • 5 tbsp. cornstarch/potato starch works too.
  • 1 tsp. finely grated lemon zest
  • 2 tbsp. fresh lemon juice
  • ¼ tsp. kosher salt
  • ¾ cup raw or granulated sugar, plus more for crust
  • 2 tbsp. butter cut into small cubes.
  • tapioca starch (for dusting)
  • 1 large egg 
  • 1 9" pie plate


  1. Make 2 crusts from The perfect Pie Crust Recipe

Filling and Assembly

  1. Toss blueberries, cornstarch, lemon zest, lemon juice, salt, and ¾ cup raw sugar in a large bowl. Let sit 30 minutes to soften berries and extract juices.
  2. Transfer one round into the pie plate. Set in place, then remove plastic wrap and trim edges. For the second pie crust, cut star shapes into the remaining top crust and chill.
  3. Fill pie crust with blueberries and dot with butter cubes. Top pie filling with stars, or a decorative top crust of choice.
  4. Position a rack in center of oven; preheat to 375°. Line another rimmed baking sheet with foil and place in oven.
  5. Working around edge of pie plate, flute edges or crimp with fork, if desired.
  6. Beat egg with 1 tsp. water in a small bowl. Brush edges and stars lightly with egg wash, then sprinkle surface with raw sugar. 
  7. Transfer pie dish to preheated baking sheet. Bake, for 75- 80 minutes. Check pie crust at the 50 minute mark and loosely tenting with foil if browning too quickly. (Juices will start to bubble at around 60 minutes but will thicken and bubble faster in the last 15 minutes; don’t be tempted to pull it out until bubbles are really going).
  8. Transfer pie to a wire rack and let cool at least 4 hours before serving. Yes, it smells amazing, and yes, people love warm pie. But if you don’t give it time to set up properly, the filling will be runny when you cut into it.
  9. Serve with vanilla ice cream. Dig in and Enjoy!

When you make this recipe, we'd love to see your creation. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!

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