Best Bursting Blueberry Pie Flaky Crust
User Reviews
5
Best Bursting Blueberry Pie Flaky Crust
Description
The Best Bursting Blueberry Pie with Flaky Crust combines a handmade all-butter pie dough with a juicy blueberry filling. The filling consists of wild or frozen blueberries coated in sugar, cornstarch, all-purpose flour, cinnamon, allspice, and lemon zest to thicken the juices and introduce warmth and brightness.
The crust is rolled out and placed in a 9-inch glass pie plate, with the filling added before covering with the top crust. Proper sealing and crimping ensure the juices stay inside. Steam vents are cut in the top crust to allow escaping steam during high-temperature baking. Chilling the assembled pie in the freezer before baking helps prevent shrinkage and sogginess.
Baking at a high temperature with a baking sheet below to catch drips produces a golden, flaky crust and bubbling filling. This pie is ideal for showcasing fresh or frozen blueberries in a classic style with spiced and citrus notes.
The dough can be prepared up to two days in advance and stored refrigerated before rolling it out and filling with the frozen berry mixture. This allows for convenient preparation ahead of baking.
Ingredients
- 1 recipe pie crust flaky, all butter, ultimate
- 1 egg well beaten for egg wash
Pie Filling
- 5 cups wild blueberries or other variety, frozen, brand Wyman’s
- ¾ cups sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- lemon zest of 1
Instructions
- Combine sugar, flour, cornstarch, lemon zest, all spice and cinnamon in bowl, stir to combine. Add the blueberries and and toss to coat all the blueberries.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.)
- Place prepared blueberries in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze entire pie for 30 minutes.
- Meanwhile, preheat oven to 415 degrees Fahrenheit with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar (if desired). Place a foil-lined rimmed baking sheet on floor of oven to catch any drips.
- Bake pie on lowest rack for 15 minutes at 415 F. Reduce oven temperature to 375 degrees Fahrenheit and bake until well browned, for an additional 45 minutes.
- After total bake time of one hour: Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 4-6 hours. Pie can be made 1 day ahead and stored at room temperature.
Notes
- You can prepare the pie dough up to two days ahead and keep it refrigerated until ready to roll and fill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 149mg | 6% |
| Potassium | 143mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 37g | 74% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
