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Blueberry Pie


  • Author: theperksofbeingus
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 pie 1x
Scale

Ingredients

Pie crust recipe

  • 2/3 cup + 1 tablespoon butter
  • 2 teaspoons salt
  • 2 cups all purpose flour
  • 56 Tablespoons of ice cold water

Filling for Pie

  • 4 cups fresh blueberries
  • 1 cup of sugar
  • Zest of 1 lemon
  • Juice of one lemon
  • A pinch of kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon dried nutmeg, or a few grates of fresh nutmeg (preferred)
  • 3 tablespoons cornstarch
  • 2 tablespoons butter cut into tiny cubes
  • 2 tablespoons of decorating sugar (regular sugar will do)

Instructions

Instructions for pie crust

  • Cut butter into thick slices and put in a glass bowl
  • Measure in flour and salt
  • Using a pastry cutter, cut butter into flour, forming pea size pieces of butter
  • Sprinkle half the cold water over the flour mixture and start to mix with hands
  • Add balance of water, looking for dough to come together, but it will still be dry
  • If you have a marble counter, you can use counter to complete the dough on the cool surface
  • Divide the dough and squeeze it into 2 balls, with the warmth of your hands, but do not knead the dough, as you want the butter to remain as pockets to form the delicate crust when you bake it
  • Form 2 thick discs, and place them each in plastic wrap and put into refrigerator
  • Allow them to rest in refrigerator for 30 minutes, up to overnight

 

Instructions for blueberry pie

  • Add blueberries to bowl
  • Zest lemon over the blueberries
  • Add 3/4 of the sugar
  • Add cinnamon and nutmeg
  • Sprinkle the cornstarch over
  • Gently toss with a wooden spoon or hands to mix dry ingredients
  • Pour the juice of one lemon over top
  • Mix in and set fruit aside
  • Roll out one disc of pie dough, keeping the dough between 2 sheets of plastic
  • Place dough into 9 inch pie pan
  • Add in the blueberry mixture, scraping bowl for all the sugar and juices
  • Sprinkle top with 1/4 sugar, and dot with pea size pieces of the butter
  • Roll out next disc of pie dough and cut into strips
  • Form a pattern over the fruit by alternating a basket design over the pie by going over and under with strips
  • Re roll scraps as needed and make more strips to complete
  • Trim any over hang of the strips
  • Crimp the outside edge of the dough to form slight s shapes, by using your pinching fingers
  • Brush the top with some cream, or milk, and sprinkle with course sugar
  • Use a long piece of foil, doubled over to go around the outside of the pie pan to shield the edges
  • Bake in 400 degree oven, for 60 minutes, turning every 15
  • When you see the filling bubble, that is the time to remove the foil ring
  • Give the pie another 2-4 minutes in oven to ensure the outside ring is browned evenly
  • Pie may drip, so be sure to have a piece of foil on second shelf
  • When pie is golden brown, remove from oven and allow to cool


Notes

You may use a combination of blueberries and raspberries if desired. If you are in a time crunch, you can use a refrigerated pie crust. My 19 year old son told me he made from scratch pie crust for a quiche this morning. Y’all got this. I promise.

  • Category: dessert
  • Cuisine: american

Keywords: blueberry pie