Description
Imagine biting into a slice of pie where the flavors of sweet, succulent blueberries burst in your mouth, surrounded by a flaky, buttery crust that simply melts away.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6–8 tablespoons ice water
- 5 cups fresh blueberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon (optional)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces (for topping)
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
- To start, combine the flour, salt, and sugar in a large bowl. Using a pastry cutter or your fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough begins to come together. Divide the dough into two equal parts, shape them into discs, wrap them in plastic wrap, and refrigerate for at least one hour.
- In a separate bowl, gently toss the blueberries with the granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and vanilla extract. This mixture needs to sit for a few moments to allow the cornstarch to absorb moisture, creating a perfect thickened filling during baking.
- Roll out one of the chilled dough discs on a floured surface to fit into your 9-inch pie dish. Once placed in the dish, fill it with the prepared blueberry mixture. Dot the top with small pieces of butter for added flavor. Roll out the second dough disc and cover the filling, trimming and crimping the edges to seal. Cut slits in the crust or craft a lattice pattern to allow steam to escape while baking.
- Brush the top crust with a beaten egg using a pastry brush and sprinkle with coarse sugar if desired. Bake in a preheated 400°F (200°C) oven for 45–50 minutes, watching until the crust turns a rich golden brown and the filling bubbles. Consider adding foil to the edges if they brown too quickly. Once baked to perfection, let the pie cool for at least two hours, ensuring the filling is fully set before slicing.
Notes
Allowing the dough to chill is crucial for a flaky crust. Don’t skip this step!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 357 kcal
- Sodium: 198 mg
- Protein: 4 g