Blueberry pie
Blueberry pie is a classic American dessert that’s especially popular during the summer months when fresh blueberries are in season.
This pie is known for its sweet, juicy blueberry filling enclosed in a flaky pastry crust. Here’s how to make a delicious blueberry pie:
Ingredients:
For the Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cold and cubed
6-8 tablespoons ice water
For the Blueberry Filling:
6 cups fresh blueberries, rinsed and drained
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
2 tablespoons butter, cut into small pieces (for dotting the filling)
Instructions:
For the Pie Crust:
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter
into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough just begins to come together.
Be careful not to overwork the dough. You should be able to pinch the dough and have it hold together. If needed, add a bit more water.
Divide the dough into two equal portions, shape them into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the Blueberry Filling:
In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt.
Toss everything together until the blueberries are evenly coated.
Assembling and Baking:
Preheat your oven to 425°F (220°C).
Roll out one of the chilled dough discs on a floured surface to fit your pie dish. Gently place the rolled-out dough into
the pie dish and trim any excess hanging over the edge.
Pour the prepared blueberry filling into the pie crust.
Dot the top of the filling with small pieces of butter.
Roll out the second dough disc and use it to cover the pie. You can create a lattice top, cut decorative shapes,
or simply place it over the filling and make a few slits for venting.
Seal the edges of the pie crust by pressing them together and crimping with a fork or your fingers.
Optional: Brush the top of the pie with a beaten egg wash (one egg beaten with a tablespoon of water) for a shiny, golden finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for about 45-55 minutes,
or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool before serving. It’s best served at room temperature or slightly warm.
Blueberry pie is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy this classic American dessert during blueberry season for the best flavor.