Simply Delicious Blueberry Pie

I have been having the worst cravings for homemade blueberry pie lately, but with teaching from home it seems like the day gets away from me and I haven't had the time to make it. The other day, I was at the grocery store and they had a huge container of blueberries on sale and I knew exactly what I could use them to make. 

I picked up a package of premade pie dough as I was short on time and got busy making a blueberry pie. This recipe is quick and easy...20 minutes prep and about an hour to bake. I only use one pan for mixing the ingredients and the pie plate for baking. Delicious, quick, and three favorite words!

For this recipe, you will need the following ingredients:

1 package refrigerated pie crust Contains 2 pie crusts
5 cups fresh blueberries or frozen but not thawed
2/3 cup sugar
1 tsp lemon zest
1/4 tsp cinnamon
4 1/2 tbsp cornstarch


1. Unfold one pie crust and spread it in a 9 inch pie pan. Trim and crimp the edges. Set aside.

2. In a large mixing bowl, add blueberries, sugar, lemon zest, cinnamon, cornstarch and mix.

3. Spread this blueberry mixture evenly in the prepared pie crust.

4. Unfold the other pie crust and place it on top of the blueberries. Trim and crimp the edges to make a double crust pie. Use a knife to make slits for venting or make a lattice top by cutting the second pie dough into strips and layering over the top.

5. Cover the pie crust edges with aluminum foil to prevent over browning and place the dish on a baking tray. 

6. Bake at 425 degrees F for 10-15 minutes on the middle rack.

7. Lower the temperature to 350 degrees F and bake for another 40-45 minutes or until crust is golden brown. 

8. Allow this pie to cool down for at least three hours before serving. Serve with a scoop of vanilla ice cream and enjoy!