Classic Blueberry Pie

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 6 tablespoons ice water 6 tablespoons ice water
• 5 cups (600g) fresh blueberries 5 cups (600g) fresh blueberries
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1 tablespoon milk, for brushing the crust 1 tablespoon milk, for brushing the crust
• 1 tablespoon granulated sugar, for sprinkling on top 1 tablespoon granulated sugar, for sprinkling on top

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (Saturated Fat: 10g)
• Carbohydrates: 42g (Sugar: 24g)
• Protein: 3g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Refrigerate for at least 1 hour.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   In a separate bowl, gently toss the blueberries with sugar, cornstarch, lemon juice, and cinnamon until well coated.
5. 5.
   Roll out one disc of dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
6. 6.
   Pour the blueberry filling into the pie crust.
7. 7.
   Roll out the second disc of dough and cut it into strips to create a lattice pattern on top of the filling. Alternatively, you can cover the pie with a full crust and cut slits for ventilation.
8. 8.
   Brush the crust with milk and sprinkle sugar on top.
9. 9.
   Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10.
    Allow the pie to cool for at least 2 hours before serving to allow the filling to set.

Treat your ingredients with care...

• Blueberries — Make sure to gently wash and pat dry the blueberries before using them in the pie to remove any dirt or debris.
• Butter — It's important to use cold butter and cut it into small cubes to achieve a flaky crust. Keep the butter as cold as possible throughout the process to prevent it from melting into the dough.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of lemon zest to the blueberry filling.
• If the edges of the crust start to brown too quickly, cover them with aluminum foil to prevent burning.
• Allow the pie to cool completely before slicing to ensure that the filling sets properly.
• Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful pairing.
• If fresh blueberries are not available, you can use frozen blueberries, but make sure to thaw and drain them before using.

Serving advice

Serve the blueberry pie warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Presentation advice

To enhance the presentation, dust the top of the pie with powdered sugar before serving. You can also garnish each slice with a sprig of fresh mint or a few extra blueberries.