Blueberry Pie From Scratch (Less Sweet) | Summer Dessert Ideas | Blueberry Dessert

Happy 4th of July! 🎉 I don’t know if I should be celebrating our independence or the first time making this pie. 😂 recipe success! This is a recipe to keep. Came out delicious and not overly sweet. My gift to you on this 4th. Enjoy! Recipe below.

Independence Day Blueberry Pie

Ingredients (makes one pie):

2 pie crusts (I doubled this sweet short pastry recipe)
⅔-¾ cup sugar (depending on berries sweetness)
¼ cup cornstarch
2 tsp. Lemon zest (about 1 lemon)
⅛ tsp. Allspice
¼ tsp. Cinnamon
⅛ tsp. Kosher salt
2 lbs. (about 6 cups) blueberries
1 egg yolk
1 Tbsp. Heavy cream or plant milk
1 Tbsp. Coarse sugar for topping

Directions:

Roll out one pie dough and place in a 9” pie dish. Place in fridge while you make the filling. (No pre-bake)
Combine the blueberries, sugar, cornstarch, zest, spices and salt. Toss together.
Place blueberry mix in pie shell.
Roll out second pie crust and place on top either poke hole and fully cover with dough or do a lattice.
Place in fridge for 20 minutes.
Preheat oven to 400 F. Take out pie from fridge and brush with egg yolk and cream. Sprinkle sugar on top and a little cinnamon if you want.
Bake 20 minutes (lower third of oven) at 400 F. Then, lower oven to 350 F and bake additional 35-45 minutes or blueberry really bubble. Cover with foil if it gets too dark.
Cool 2-3 hours before serving.