Perfect Blueberry Pie
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4.9
48 reviews
Excellent
Perfect Blueberry Pie
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Learn the secrets to a bakery-quality blueberry pie with a flaky crust, juicy sweet filling, and a picture-perfect lattice top.
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Ingredients
Double Crust
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 12 tablespoons butter cold and sliced, unsalted
- 8 tablespoons vegetable shortening cold and sliced
- 1/4 cup water ice
- 1/4 cup vodka chilled
Filling
- 4 cups blueberries fresh
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
Finish
- 1 large egg lightly beaten, white
- 1 tablespoon granulated sugar
Instructions
Double Crust
- In a large bowl, stir together 2 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon salt. Cut 12 tablespoons unsalted butter (cold) and 8 tablespoons vegetable shortening (cold) into slices or small cubes. Toss them in the flour to prevent sticking.
- Use a pastry cutter to cut the butter and shortening into the flour mixture until it resembles a coarse meal or sand. Gradually add in 1/4 cup ice water and 1/4 cup vodkastirring gently until the dough just comes together. Do not overmix. Divide the dough into two equal pieces, wrap in plastic wrap, and refrigerate for 1 hour.
Filling
- In a large mixing bowl, toss 4 cups fresh blueberries with 1 cup granulated sugar. Let sit for 1 hour, then drain excess liquid. Add 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1/4 teaspoon ground cinnamon, 1 pinch ground nutmeg, and 1 pinch salt and toss to coat.
Assemble and Bake
- Preheat the oven to 425°F (220°C).
- Roll out one piece of chilled dough on a floured surface into a 12-inch circle. Gently roll it around the rolling pin to transfer to a 9-inch deep-dish pie plate. Press into place and let excess hang over the edge. Refrigerate until ready to use.
- Roll out the second piece of dough into a 13-by-10-inch rectangle. Cut into 8 strips for the lattice and transfer to a baking sheet lined with parchment paper. Chill until ready to assemble.
- Place the pie plate on a baking sheet (in case of spillage). Spoon the blueberry filling into the crust. Lay 4 of the dough strips evenly across the top. Weave the remaining strips perpendicular to create a lattice pattern. Trim any excess dough and pinch the edges to seal, then crimp the dough evenly around the pie using your fingers.
- Brush the lattice with the beaten egg white and sprinkle with 1 tablespoon granulated sugar. Bake for 25 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 30–35 minutes, or until the crust is golden and the filling bubbles. Cool on a wire rack before serving.
Nutrition Information
Show Details
Serving
1slice
Calories
594kcal
(30%)
Carbohydrates
73g
(24%)
Protein
5g
(10%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
2g
(100%)
Cholesterol
45mg
(15%)
Sodium
308mg
(13%)
Potassium
114mg
(2%)
Fiber
3g
(12%)
Sugar
37g
(74%)
Vitamin A
565IU
(11%)
Vitamin C
8mg
(9%)
Calcium
17mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 594kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 45mg | 15% |
| Sodium | 308mg | 13% |
| Potassium | 114mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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