Deep-Dish Blueberry Pie
A luscious deep-dish blueberry pie with a sweet berry filling and golden crust, perfect for summer gatherings or cozy dessert indulgences.
Ingredients
Instructions
- Stir together 3/4 cup sugar and cornstarch in a bowl.
- Toss the mixture with 6 cups fresh blueberries and 1 teaspoon grated lemon rind until coated.
- Turn the blueberry mixture into a deep 1 1/2-quart casserole dish.
- Roll out the single crust pastry to be 1 inch larger than the casserole.
- Cover the filling with the pastry, flute the edges, and cut slits in the top crust.
- Bake in a 425°F oven for 30 to 35 minutes or until bubbly and the crust is browned.
Tips & Substitutions
For a thicker filling, consider using a bit more cornstarch, or replace some blueberries with frozen ones that have been thawed and drained. If you prefer a sweeter pie, feel free to increase the sugar slightly. To enhance the flavor, you can also add a pinch of cinnamon or nutmeg. This pie is delicious with a scoop of vanilla ice cream or whipped cream on top, making it a perfect dessert for any occasion.
Serving Suggestions
Serve the Deep-Dish Blueberry Pie warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic dessert experience. It pairs beautifully with a refreshing glass of Womens Guild Punch. For a festive touch, consider garnishing with fresh mint leaves or additional lemon zest to complement the blueberry flavor.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. You can also microwave individual slices for 30-45 seconds, but be cautious as the crust may become soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Deep-Dish Blueberry Pie contains roughly 195 calories, with 2g protein, 46g carbohydrates, and 2g fat. It is an excellent source of vitamin C (29% of the Daily Value) and dietary fiber (20% of the Daily Value). It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries for this recipe. Just make sure to thaw and drain them before mixing with the sugar and cornstarch to prevent excess moisture in the pie. Frozen blueberries may also require a bit more cornstarch to achieve the right thickness.
How do I prevent the crust from burning?
To prevent the crust from burning, you can cover the edges with aluminum foil during the first half of baking. This will protect the crust while allowing the filling to cook thoroughly. Additionally, keep an eye on it during the last few minutes of baking to ensure it reaches the desired golden brown color without overcooking.
What can I substitute for sugar in this pie?
For a lower-calorie option, you can substitute sugar with a sugar alternative like stevia or erythritol, adjusting the quantity according to the sweetness level desired. Keep in mind that some substitutes may alter the texture slightly, so it's good to experiment with different options to find what works best for your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).