Royal Purple Blueberry Pie

Indulge in the rich, fruity elegance of Royal Purple Blueberry Pie, a dessert that celebrates the vibrant flavors of fresh blueberries with a perfectly flaky, buttery crust. This recipe combines the natural sweetness of plump blueberries with a hint of zesty lemon and aromatic cinnamon for a filling that’s as bold as it is irresistible. The homemade double-crust pastry ensures a golden, crisp exterior, brushed with an egg wash and optionally dusted with coarse sugar for added texture and sparkle. Whether you opt for a classic covered top or a decorative lattice design, this pie bakes to perfection, bubbling with juicy goodness. Serve it warm or chilled, and elevate the experience with a scoop of creamy vanilla ice cream. Ideal for summer gatherings or any occasion that calls for a showstopping dessert, this blueberry pie makes every bite a royal treat.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter (cold, diced)
• 2 tablespoons Granulated sugar
• 0.5 teaspoon Salt
• 6 tablespoons Ice water
• 5 cups Fresh blueberries
• 0.75 cup Granulated sugar
• 3 tablespoons Cornstarch
• 1 tablespoon Lemon juice
• 1 teaspoon Lemon zest
• 0.25 teaspoon Ground cinnamon
• 1 large Egg (for egg wash)
• 1 tablespoon Milk (for egg wash)
• 1 tablespoon Coarse sugar (for topping, optional)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, granulated sugar (2 tablespoons), and salt. Add the cold, diced unsalted butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Step 2

Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

In a medium bowl, toss the fresh blueberries with 3/4 cup of granulated sugar, cornstarch, lemon juice, lemon zest, and ground cinnamon. Set aside.

Step 5

On a lightly floured surface, roll out one disc of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.

Step 6

Pour the blueberry mixture into the prepared crust, spreading it evenly.

Step 7

Roll out the second disc of dough into another 12-inch circle. Place it over the filling, then trim any overhanging dough to about 1/2 inch beyond the edge of the pie dish. Seal the edges by crimping with your fingers or a fork.

Step 8

Cut a few slits in the top crust to allow steam to escape, or create a lattice pattern if desired.

Step 9

In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top crust with the egg wash and, if desired, sprinkle with coarse sugar for added crunch and sweetness.

Step 10

Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Let the pie cool completely on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Step 12

Slice and serve the Royal Purple Blueberry Pie on its own or with a scoop of vanilla ice cream. Enjoy!

Nutrition Facts

Serving size	(1663.9g)

Amount per serving	% Daily Value*
Calories	4128.8

Total Fat 205.2g	0%
Saturated Fat 126.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 712.1mg	0%
Sodium 1283.1mg	0%
Total Carbohydrate 547.4g	0%
Dietary Fiber 27.1g	0%
Total Sugars 265.3g
Protein 44.6g	0%

Vitamin D 203.2IU	0%
Calcium 195.4mg	0%
Iron 17.0mg	0%
Potassium 1058.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 4.2%

Carbs: 52.0%