This pie has a sweet but not too sweet blueberry filling with a fluffy, sweet meringue top. Blueberry Meringue isn’t too common but it’s a great option if you’re getting tired of lattice or streusel toppings! Meringue is very easy, so don’t be intimidated!
Blueberry Meringue Pie
Makes 1 pie
Total Time: 1 hour
For the crust
One 9-inch single Pie Crust (or a store-bought pie crust)
For the filling
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
zest and juice from 1/2 lemon
4 cups fresh room temperature blueberries, picked over
2 tablespoons unsalted butter, cut into small pieces
For the meringue
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup sugar
Preheat the oven to 425F. Roll out pie crust, fit into pie plate, crimp edges, and line with foil or parchment. Fill with dried beans and bake at 425F until the edges start turning light brown, about 8 minutes. Remove from oven, remove the beans, reduce oven to 350F, and bake another 5 minutes. Set aside on a wire rack.
Make the filling. Combine the sugar, flour, cinnamon, zest, juice, and blueberries. Stir gently until the berries are well coated. Pour the filling into the pie crust, dot with the butter, place in the oven, and bake for 35 minutes.
Meanwhile, make the meringue. In a medium-sized bowl using an electric mixer, beat together egg whites and cream of tartar until soft peaks form when the beaters are raised. Gradually add the sugar, beating well after each addition. Continue to beat until shiny, stiff peaks form when the beaters are raised.
Take the pie out of the oven. Mound the meringue in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. Use a spoon to create a design of peaks and valleys all over the meringue. Put the pie back in the oven and bake until the meringue is nicely browned, another 10 to 15 minutes. Let cool on a wire rack before serving.