How to Make Country Blueberry Pie at Home

Country Blueberry Pie is a timeless dessert that captures the simple charm of homemade baking. Known for its golden, flaky crust and juicy blueberry filling, this pie brings together sweet and slightly tart flavors in perfect harmony. Fresh or frozen blueberries are gently tossed with sugar, a touch of lemon juice, and a bit of cornstarch to create a thick, glossy filling that bubbles beautifully as it bakes. The rustic style of a country pie often features a hand-crimped edge or a simple lattice top, giving it a warm, homemade appearance that feels inviting and comforting. As it bakes, the aroma of sweet berries and buttery pastry fills the kitchen, creating a sense of nostalgia that many associate with family gatherings and summer afternoons.

What makes Country Blueberry Pie truly special is its balance of texture and flavor. The crisp, buttery crust contrasts wonderfully with the soft, syrupy filling, while the natural sweetness of the blueberries shines through without being overpowering. Served slightly warm or at room temperature, this pie pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It is versatile enough for casual dinners yet elegant enough for celebrations and holidays. Whether made with handpicked summer berries or store-bought ingredients, Country Blueberry Pie remains a beloved classic that showcases the beauty of simple ingredients prepared with care.

Country Blueberry Pie Recipe by Best Ever Desserts
Ingredients: serve 12
¾ cup 1 tablespoon sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
1/8 teaspoon salt
4 cups blueberries(about 2 pints)
1 tablespoon grated lemon zest (about 2 lemon)
1 tablespoon fresh lemon juice
Pastry dough for Double crust(search pastry Crust recipe)
1 egg white, lightly beaten
1 teaspoon water

Procedures:
Preheat the oven to 4250F

To make the filling, combine ¾ cup of the sugar, the cornstarch, cinnamon, and salt in a large bowl, add the blueberries and lemon zest and juice; toss to mix well.

On a lightly floured surface, roll out 1 disk of dough to 12 inch round; ease into a 9 inch pie plate, pressing it against the side of the pi plate spoon the blueberry mixture into the pie shell.

Roll out the second disk of dough to 12 inch round; place over the filling. Crimp the dough edges together to form a decorative rim. Brush the top of the pie with the beaten egg white and sprinkle with the remaining 1 tablespoon of sugar. With a knife, make several 1 inch slits in the top of the pie.

Place the pie on a baking sheet to catch any drips. Bake 20 minutes; reduce the temperature to 375oF bake until the crust is golden and the filling is bubbly, about 25 minutes. Let cool on a rack about 1 hour before serving. End.