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Blueberry Pie
Created by: Howcan Team
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into small pieces
- 1/2 cup ice water
- 6 cups fresh blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions
- In a large bowl, combine 2 1/2 cups of flour and 1 teaspoon of salt.
- Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Slowly drizzle in the ice water, 1 tablespoon at a time, and mix the dough with a fork until it just begins to hold together. You may not need to use all of the water.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 400°F (200°C).
- In a large bowl, gently toss together the blueberries, 1 cup of sugar, cornstarch, lemon juice, lemon zest, and cinnamon until well combined.
- On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish. Place the rolled out dough into the pie dish and trim any excess overhang.
- Pour the blueberry filling into the pie crust.
- Roll out the second chilled dough disk and place it over the blueberry filling. Trim any excess overhang and crimp the edges to seal the pie.
- Cut a few slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg and sprinkle with 1 tablespoon of sugar.
- Bake the pie for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 1 hour before serving. Enjoy!
Blueberry pie has a rich history dating back to early American settlers who incorporated the native blueberry into their desserts. The pie gained popularity in the 19th century, with recipes appearing in cookbooks and becoming a staple of American cuisine. Today, blueberry pie is a beloved dessert, with its sweet and tangy filling and flaky crust. Chefs and home bakers alike have put their own spin on this classic, with variations in crusts and fillings. The best versions of this dish can be found in regions known for their blueberry production, such as Maine and Michigan. The key to a perfect blueberry pie lies in using fresh, ripe blueberries and a buttery, flaky crust. For a twist, some chefs add a hint of lemon or cinnamon to enhance the flavor profile. Whether enjoyed at a quaint diner or homemade with love, blueberry pie continues to be a timeless treat.
80 min
8
320 calories
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