Blueberry Pie With Stars features a flaky buttery crust filled with sweet-tart blueberries and topped with decorative star-shaped pastry cutouts. This beautiful pie is perfect for holidays, summer gatherings, and special celebrations.
Total Time:3 hours 20 minutes
Yield:8 servings
Ingredients
2 refrigerated pie crusts or homemade double-crust pastry
1 large egg
1 tablespoon water
6 cups fresh blueberries
¾ cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
½ teaspoon ground cinnamon (optional)
Instructions
Preheat the oven to 400°F (200°C).
Roll out one pie crust and fit it into a 9-inch pie plate.
In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, salt, and cinnamon if using.
Stir gently until the blueberries are evenly coated.
Pour the filling into the prepared pie crust and spread evenly.
Roll out the second pie crust on a lightly floured surface.
Use star-shaped cookie cutters in various sizes to cut out decorative stars.
Arrange the stars over the blueberry filling, slightly overlapping as desired.
Whisk together the egg and water to make an egg wash and brush the stars lightly.
Place the pie on a baking sheet to catch any drips.
Bake for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for 30–35 minutes until the crust is golden brown and the filling is bubbling.
If the crust browns too quickly, loosely cover the edges with foil.
Remove from the oven and cool completely before slicing to allow the filling to set.
Notes
Frozen blueberries can be used; add a little extra cornstarch if needed.
Allow the pie to cool fully for the cleanest slices.
Homemade pie crust works beautifully in this recipe.
Serve with vanilla ice cream or whipped cream for an extra-special dessert.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Use different pastry shapes such as hearts, leaves, or flowers for a custom look.
