Blueberry Pie
User Reviews
5
Blueberry Pie
Description
Blueberry Pie uses a crust made from all-purpose flour, salt, and cold butter cut into coarse crumbs, then gently combined with ice-cold water to form two disks. The dough is chilled before rolling out, preserving visible bits of butter that create a tender, flaky texture after baking.
The filling includes fresh blueberries cooked down with a peeled and grated Granny Smith apple, lemon zest, lemon juice, sugar, cornstarch for thickening, cinnamon, and a pinch of salt, resulting in a fruit filling with natural tartness balanced by sweetness and a hint of spice. Small pieces of butter dot the filling before covering with the top crust.
For a decorative finish, the top crust can be cut into one-inch strips and woven into a lattice pattern, with edges folded under neatly. This pie bakes to a golden crust with bubbling filling that holds together well, suitable for serving as a classic fruit dessert.
Ingredients
For the Crust & Topping
- 2 ½ cups all-purpose flour
- ½ tsp table salt
- 1 cup butter diced, cold
- ½ cup water very cold; ice
- 1 egg beaten, + 1 tsp water
- sugar coarse, for garnish
For the Filling
- 6 cups blueberries fresh
- 1 apple peeled and grated on large holes of a grater, Granny Smith
- 2 tsp lemon zest, grated
- 2 tsp lemon juice freshly squeezed
- ¾ cups white sugar
- 2 TB cornstarch
- ½ tsp cinnamon
- pinch salt
- 2 TB butter cut into 1/4 in pieces, salted
Instructions
For the Dough (make ahead)
- 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.
- 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.
- Gently form 2 round disks, 1 slightly larger than the other, and wrap well in plastic. Refrigerate until you're ready to use.
Make the Filling
- 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.
- 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.
Prepare the Crust and Bake
- Remove the larger dough disk from fridge. Roll out in floured work surface into a 12 inch circle, about 1/8 inch thick.
- 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.
- 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.
- 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.
- Brush top with egg wash and sprinkle with coarse sugar. Place pie in freezer about 10 min.
- 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.
Notes
- For a lattice crust, slice chilled rolled dough into 1-inch strips and weave over the filling, tucking edges under the bottom crust.
- Work the dough sparingly to keep butter pieces visible, promoting flakiness.
- Use Granny Smith apples for added tartness and moisture in the blueberry filling.
- Allow the filling to thicken over medium heat before assembling the pie for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 66.7g | 22% |
| Protein | 6g | 12% |
| Fat | 27.3g | 42% |
| Saturated Fat | 16.4g | 82% |
| Cholesterol | 91.9mg | 31% |
| Sodium | 160.6mg | 7% |
| Fiber | 4.2g | 17% |
| Sugar | 31.2g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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