Blueberry Cardamom Pie

Ingredients: For the Pie Crust: – 2 1/2 cups all-purpose flour – 1 cup unsalted butter, chilled and cut into small cubes – 1/4 cup granulated sugar – 1/2 teaspoon salt – 1/4 to 1/2 cup ice water

For the Blueberry Filling: – 4 cups fresh or frozen blueberries – 1 cup granulated sugar – 1/4 cup cornstarch

– 1/2 teaspoon ground cardamom – 1 tablespoon lemon juice – Zest of 1 lemon

Prepare the Pie Crust: – In a food processor, combine the flour, sugar, and salt. – Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.

– Slowly add the ice water, one tablespoon at a time, and pulse until the dough just comes together. – Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

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Preheat the Oven: – Preheat your oven to 375°F (190°C).

Roll Out the Pie Crust: – On a floured surface, roll out one of the chilled pie crust disks to fit a 9-inch pie dish. Place the crust in the dish and trim the edges.

Prepare the Blueberry Filling: – In a large bowl, combine the blueberries, sugar, cornstarch, cardamom, lemon juice, and lemon zest. Mix until the blueberries are well coated.

Assemble the Pie: – Pour the blueberry filling into the prepared pie crust. – Roll out the second pie crust disk and place it over the blueberry filling. Trim and crimp the edges to seal the pie.

Brush with Egg Wash: – In a small bowl, whisk together the beaten egg and milk. Brush the top crust with the egg wash for a golden finish.

Bake: – Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly.

Serve: – Slice and serve the Blueberry Cardamom Pie on its own or with a scoop of vanilla ice cream for a delightful treat.

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