A rustic, self-forming crust pie with a sweet, jammy blueberry filling and golden edges that rise up as it bakes.
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Calories: 260kcal
Equipment
- Pie Pan
- Saucepan
- Mixing Bowl
- whisk
- spatula
Ingredients
- 2 tbsp cornstarch
- 0.5 cup sugar
- 1.5 cups blueberries
- 6 tbsp water
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup melted butter
- 0.75 cup water
- 1 egg, beaten
Instructions
- Preheat oven to 375°F and grease a deep 9-inch pie pan.
- Cook cornstarch, sugar, blueberries, water, and lemon juice on low until thick. Set aside.
- Mix flour, sugar, baking powder, and salt. Add melted butter, water, and egg to form a thin batter.
- Pour batter into the pie pan, then spoon blueberry filling into the center.
- Bake 30–40 minutes until the crust is golden and the filling is bubbly.
- Cool completely, preferably overnight. Serve with ice cream or whipped cream.
Notes
Let the pie cool completely—overnight if possible—for the best texture and cleanest slices.
Nutrition
Calories: 260kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 210mg | Potassium: 90mg | Fiber: 2g | Sugar: 22g | Vitamin A: 260IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.2mg