Blueberry Pie
A classic dessert recipe with a rich and flaky crust, filled with a sweet and tangy blueberry filling.
Ingredients
- ●2 1/4 cups all-purpose flour
- ●1 cup cold unsalted buttercut into small pieces
- ●1 cup granulated sugar
- ●2 cups blueberries
- ●2 tbsp lemon juice
- ●1 eggs
- ●1/4 cup ice water
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine flour, salt, and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Gradually add ice water, stirring with a fork until the dough comes together in a ball.
- 4
Turn the dough out onto a lightly floured surface and roll out to a thickness of about 1/8 inch.
- 5
Transfer the dough to a 9-inch pie dish and trim the edges to fit.
- 6
In a separate bowl, mix together blueberries, granulated sugar, and lemon juice.
- 7
Pour the blueberry mixture into the pie crust.
- 8
Roll out the remaining dough to a thickness of about 1/8 inch. Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust.
- 9
Place the strips on top of the blueberry filling, weaving them into a lattice pattern. Trim the edges and press the edges to seal.
- 10
Cut a few slits in the top crust to allow steam to escape.
- 11
Brush the top crust with a little bit of milk or beaten egg for a golden brown finish.
- 12
Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.