Classic Blueberry Pie

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

For the Filling: – 5 cups fresh blueberries, washed and drained – 3/4 cup granulated sugar – 1/4 cup light brown sugar, packed – 1/4 cup cornstarch – 1 tablespoon lemon juice – 1/2 teaspoon lemon zest

Instructions: 1. Prepare the Crust:a. In a food processor, combine flour, sugar, and salt. Pulse to mix. b. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

c. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together. d. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

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2. Make the Filling:a. In a large bowl, combine blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Gently toss until well combined.

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

4. Roll Out the Crust:On a floured surface, roll out one of the chilled dough disks to fit a 9-inch pie dish. Place the rolled-out crust into the pie dish, trimming the excess dough from the edges.

5. Add the Filling:Spoon the blueberry filling into the prepared pie crust, spreading it evenly.

6. Roll Out the Top Crust:Roll out the second dough disk on a floured surface. You can either place the whole crust on top or create a lattice pattern.

7.  Brush and Bake:Brush the top crust with milk and sprinkle with granulated sugar. Place the pie on a baking sheet to catch any drips. Bake for 45-55 minutes or until the crust is golden brown, and the filling is bubbling.

8.  Cool and Serve:Allow the pie to cool for a few hours before serving. Serve slices with a scoop of vanilla ice cream if desired.

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