Blueberry Pie

 Ingredients:

For the Pie Crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
  • 6-8 tablespoons ice water

For the Blueberry Filling:

  • 4 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest (optional)
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter (for dotting)

For Egg Wash:

  • 1 egg, beaten (for brushing the crust)
  • 1 tablespoon milk or water

Instructions:

  1. Prepare the Pie Crust:

    • In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
    • Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
    • Gradually add ice water, one tablespoon at a time, and mix just until the dough comes together. Be careful not to overmix.
    • Divide the dough into two equal portions, shape them into discs, and wrap each in plastic wrap. Refrigerate for at least 1 hour or until the dough is firm.

  2. Preheat the Oven:

    • Preheat your oven to 425°F (220°C).

  3. Roll Out the Crust:

    • On a lightly floured surface, roll out one of the chilled dough discs into a circle about 12 inches in diameter. This will be your bottom crust.
    • Carefully transfer the rolled-out dough to a 9-inch pie dish, gently pressing it into the bottom and up the sides. Trim any excess dough from the edges.

  4. Make the Blueberry Filling:

    • In a large mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, lemon zest (if using), and ground cinnamon. Toss until the blueberries are evenly coated.

  5. Fill the Pie:

    • Pour the blueberry filling into the prepared pie crust.
    • Dot the top of the filling with small pieces of unsalted butter.

  6. Top with the Second Crust:

    • Roll out the second chilled dough disc into a circle similar in size to the first one.
    • Place it over the blueberry filling, and trim any excess dough. Seal the edges by crimping them with your fingers or using a fork. Optionally, make a few slits on the top crust to allow steam to escape.

  7. Egg Wash:

    • In a small bowl, whisk together the beaten egg and milk or water. Brush this mixture lightly over the top crust.

  8. 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 brown and the filling is bubbly.

  9. Cool:

    • Allow the blueberry pie to cool on a wire rack for at least 2-3 hours before slicing. This cooling time allows the filling to set.

  10. Serve:

    • Slice and serve your homemade blueberry pie as is or with a scoop of vanilla ice cream for an extra treat!

Enjoy the sweet, juicy goodness of homemade blueberry pie, a delightful dessert that's perfect for any occasion.

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