Blueberry Pie
By: McCormick Kitchens
Made With:
Nothing says summer like a slice of homemade Blueberry Pie, bursting with juicy berries and a hint of warm spice. McCormick® Ground Cinnamon and Pure Vanilla Extract bring out the natural sweetness of the fruit, making every bite taste like tradition—only better. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
Nothing says summer like a slice of homemade Blueberry Pie, bursting with juicy berries and a hint of warm spice. McCormick® Ground Cinnamon and Pure Vanilla Extract bring out the natural sweetness of the fruit, making every bite taste like tradition—only better. Serve it warm with a scoop of vanilla ice cream for the ultimate treat.
Key products
Instructions
- Preheat oven to 425°F. Mix blueberries, sugar, flour, cornstarch, cinnamon, lemon juice and vanilla in large bowl until well blended and no longer dry or crumbly.
- Prepare pie crust as directed on package for 2 crust pie. Press 1 crust into bottom of 9-inch pie plate, leaving about 1/2- to 1-inch of crust overhanging edge of plate. Spoon blueberry filling into bottom crust. Sprinkle butter evenly over top. Top with remaining pie crust. Seal edges of crusts together and flute, as desired. Use a small, sharp knife to cut about 6 small slits in top crust to allow steam to escape. Brush top and edges of pie with egg. Sprinkle lightly with sugar.
- Bake 25 minutes. Reduce oven temperature to 375°F. Cover edges of pie crust with foil to keep from over-browning. Bake 40 to 50 minutes longer or until golden brown and filling is bubbly.
- Remove from oven. Cool on wire rack 2 to 4 hours before serving.
