Dessertschewoutloud5.0
Blueberry Pie
This amazing Blueberry Pie is loaded with fresh blueberries encased in a flaky butter crust. The filling is thick and sets up nicely without being runny. The all-butter crust is full of flavor and golden crisp, making every bite unforgettable.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- saucepan
- pan
- baking sheet
- oven
📝 Preparation Steps
1
For the Dough (make ahead)
2
Prepare the dough (make ahead)
3
In a large bowl, combine flour and salt. Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs, just until there remain small pea-sized butter chunks in the dough.
cold butter (diced)1 cupsalted butter (cut into 1/4 in pieces)2 tablespoons
4
Gently stir in 1 TB of ice cold water at a time, until the mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either a pastry cutter or cold fingers. Do not overwork the dough - avoid using a food processor. The little chunks of butter should still be visible.
cold butter (diced)1 cupsalted butter (cut into 1/4 in pieces)2 tablespoons
5
Gently form 2 round disks, 1 slightly larger than the other, and wrap well in plastic. Refrigerate until you're ready to use.
6
Make the Filling
7
Make the Filling
8
Place 3 cups of berries in a saucepan and set over medium heat. Mash berries several times to release juices. Continue cooking, stirring often and occasionally mashing, until half of the berries have broken down. Mixture should be thickened and reduced to 1 1/2 cups. About ⏱️ 8 min. Let cool slightly.
9
Wring and Combine
10
Place grated apple in a clean cloth and wring to dry. Transfer to large bowl and add cooked berries, the remaining uncooked berries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and salt. Toss to combine.
grated lemon zest2 teaspoonscornstarch2 tablespoons
11
Prepare the Crust and Bake
12
Prepare the Crust
13
Remove the larger dough disk from fridge. Roll out in floured work surface into a 12 inch circle, about 1/8 inch thick.
14
Gently transfer dough into pie plate, leaving about 1-inch overhang on all sides. Pour filling into pan and scatter butter pieces on top of filling. Place in fridge.
cold butter (diced)1 cupsalted butter (cut into 1/4 in pieces)2 tablespoons
15
Roll Crust
16
Roll out second disk of dough the same way as the first. Drape rolled out dough on top of filling, with a 1/2 inch overhang on all sides.
17
Fold and tightly flute edges of dough (or use tines of fork) to seal well. Cut several slits on top to allow steam to escape. See notes for lattice top.
18
Brush top with egg wash and sprinkle with coarse sugar. Place pie in freezer about ⏱️ 10 min.
19
Bake and Serve
20
Preheat oven to 400F, with rack on lower middle position. Place pie on baking sheet and bake ⏱️ 30 minutes. Reduce to 350F and bake until golden brown, about ⏱️ 30-40 min. If edges brown too quickly, tent top of pie loosely with foil. Transfer to wire rack and cool completely before serving.
Nutrition Facts
calories
524 kcal
fat Content
27.3 g
serving Size
1 serving
fiber Content
4.2 g
sugar Content
31.2 g
sodium Content
160.6 mg
protein Content
6 g
cholesterol Content
91.9 mg
carbohydrate Content
66.7 g
saturated Fat Content
16.4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...