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Blueberry Pie


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  • Author: Laura
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Ingredients

Crust:

  • 2 ½ cups all-purpose flour, plus extra for rolling
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 68 tablespoons ice water

Filling:

  • 4 cups fresh or frozen blueberries
  • ¾ granulated sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon butter, cut in thin slices

Instructions

  1. To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size. Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Wrap the dough in plastic wrap and refrigerate for an hour or overnight.
  2. When you’re ready to make the pie, preheat oven to 375.
  3. Roll out both of the pie Line pie dish with one of the pie crusts. Slice the other pie crust into strips to make a lattice pie topping.
  4. Mix the sugar, cornstarch, salt, and Toss with blueberries.
  5. Pour blueberry mixture into crust in the pie dish. Add dabs of butter, and then cover with the lattice crust.
  6. Bake at 375 for 50 minutes to 1 hour. Lattice crust will be a light golden brown.

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