Blueberry Pie – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen. (LINK TO: CONFIDENCE RECIPES)

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Blueberry Pie

Prep Time15 mins
Cook Time1 hr


  • 1 ⅛ Cups white sugar
  • 3 TBSP cornstarch
  • ¾ tsp ground cinnamon
  • ¾ Cup water
  • 4 ½ Cups blueberries fresh or frozen, your call
  • 1 ½ TBSP lemon juice
  • 2 pie crusts
  • 1 egg beaten well
  • 1 tsp cold water


  • Preheat oven to 425° F.
  • Rinse and dry the blueberries.
  • Combine the following ingredients into a medium saucepan: sugar, cornstarch, cinnamon, 3/4 cup water, blueberries, lemon juice.
  • Stir well and bring to a boil and cook gently until quite thickened.
  • Prepare pie crust and when filing is thickened, add to pie plate.
  • Top with second pie crust.
  • Crimp and trim the edges.
  • Using a pastry brush, brush top of piecrust with beaten egg/1 tsp water (egg wash).
  • Cut vents into top crust.
  • Bake for 20 minutes at 425° F.
  • Reduce temperature to 350° F and bake another 20 -25 minutes.
  • Cool completely.


Serve the same day with whipped cream and/or vanilla ice cream.
Refrigerate leftovers immediately.
Adapted from 

Need more help? See our “Need A Hand” version of the recipe.

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