Spiced Blueberry Pie

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5 from 5 votes

My favorite blueberry pie with extra flavors bursting with the blueberries!

Prep Time30

Cook Time35

Chill Time2

Total Time3 5

Course: Dessert

Cuisine: American

Servings: 9" pie

Calories: 2006kcal

Author: Kayla Burton

Equipment

9" Pie Dish

Ingredients

6 cups (6 cups) blueberries fresh or frozen (do not thaw if using frozen)
½ cup (100 g) granulated sugar
¼ cup (50 g) light brown sugar
2 tablespoons (15 g) all-purpose flour
2 tablespoons (16 g) cornstarch
2 tablespoons (2 tablespoons) lemon juice
¾ teaspoon (¾ teaspoon) ground cinnamon
⅛ teaspoon (⅛ teaspoon) ground nutmeg
1 (1) pie crust top and bottom
1 (1) egg wash (optional) 1 egg + 1 teaspoon water mixed together
2-3 tablespoons (2-3 tablespoons) demerara or turbinado sugar (optional)

Instructions

In a large bowl, mix together the blueberries, sugars, flour, cornstarch, lemon juice, cinnamon, and nutmeg. Set aside while preparing the crust.
After the mixture has set out for ~15 minutes, or when the pie crust is ready, spoon the filling onto the bottom pie crust in the pie dish (excluding any excess liquid).
Place the top pie crust over the filling in whichever design you choose (see blog post above for lattice photos & instructions). Let the pie chill in the freezer for 20-30 minutes while the oven preheats to 400°F.
Optional: before baking, lightly brush the crust with an egg wash and sprinkle with demerara or turbinado sugar.
Place the pie on a baking sheet (in case any crust falls or filling drips out) and bake at 400°F for 10 minutes. Then lower the temperature to 350°F (without opening the oven) and bake until the crust is golden and filling is bubbling - another 20-30 minutes (or more depending on how cold the pie was).
Let the pie cool down for about an hour and then slice & enjoy!*

Notes

*If you want to save it for later or serve it cold, make sure the pie cools to room temperature before refrigerating it.

Store leftover pie in the refrigerator for up to 1 week or freezer for up to 3 months.

To Make Ahead: Bake the pie and then let it cool to room temperature. Cover in plastic wrap or foil, then freeze for up to 3 months. Or, cut and freeze individual slices in storage containers. Let the pie thaw in the refrigerator the night before serving.

The provided nutrition information is an estimate for the entire pie, the calorie accuracy is not guaranteed.

Nutrition