Blueberry Pie

Pies, Tarts and Fruit Desserts / Recipe
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Blueberry Pie

Ingredients

  • Flaky Pie Crust
  • 2 ¼ cups all-purpose flour
  • 2 tablespoons cake flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 14 tablespoons 1 stick plus 6 tablespoons cold unsalted butter, cut into ½ inch cubes
  • 1 tablespoon lemon juice
  • 1/3 cup ice water, plus more if needed
  • Blueberry Filling
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 4 cups fresh blueberries, washed and dried on a kitchen towel
  • 1 large egg, to be used as an egg wash
  • Granulated sugar for sprinkling on the top of the pie

Instructions

  • Make the Flaky Pie Crust
  • In a food processor, pulse both flours, salt and baking powder until well blended.
  • Add the butter cubes into the dry ingredients and pulse until butter becomes pea sized pieces.
  • Add the lemon juice and 1/3 cup ice water and pulse until a rough dough forms.
  • Feel the dough. If it feels too dry, add 1 tablespoon of water at a time and pulse again. Do not add too much water.
  • Place dough into a large bowl and gather it gently into a ball.
  • Wrap dough in plastic wrap, and flatten it into a 1 inch thick disk. Chill for 1 hour.
  • Make Blueberry Filling
  • In a large bowl, whisk together sugar, cornstarch and zest. Use your hands and mix the zest into the dry ingredients.
  • Add the lemon juice and blueberries into the bowl and mix gently until blueberries are well coated.
  • Assemble the Pie
  • Preheat oven to 425 degrees Fahrenheit.
  • Divide dough into 2 equal pieces.
  • Rewrap 1 piece and place it back in the refrigerator so it will not get too soft.
  • On a floured work surface, form the dough half into a rough circle. Roll out into a 12 inch circle.
  • Use a large 12 inch diameter bowl or cake pan to guide you.
  • Cut off excess dough from the circle with a small knife and save for another use.
  • Lightly spray a pie plate with non-stick cooking spray.
  • Gently fit the pastry circle into the pie plate leaving some dough to overhang off the edges.
  • Pour the blueberry filling into the empty pie shell and spread evenly.
  • Roll out the top crust into a 12 inch circle using a 12 inch diameter bowl as a guide. Cutaway excess dough with a small sharp knife.
  • Using a pastry brush, brush the edges of the bottom crust with egg wash.
  • Place the top crust over the filling. Cut away any excess dough over 1 inch beyond the pie pan.
  • Gently fold the top edge under the bottom crust edge and gently press together.
  • Crimp dough edges as you desire.
  • Lightly egg wash the top of the pie and, using a small sharp knife, make some decorative cuts to allow steam to escape.
  • Sprinkle granulated sugar all over the pie.
  • Place the pie onto a foil line sheet pan and bake on the lowest oven rack for 40 to 50 minutes or until the filling bubbles up through the slits and the crust is nice and brown. If the crust gets too brown gently tent the pie with some foil laid lightly on top.
  • Allow the pie to cool completely.

Notes

Makes 1 9-inch pie