Everyone is going to go wild for this blueberry pie with a flaky homemade crust! The flavor is out of this world amazing, and it takes a fresh blueberry pie to the next level.
Ingredients
Crust:
2 ½cupsall-purpose flour, plus extra for rolling
1cupunsalted butter
1teaspoonsalt
1teaspoonsugar
6-8tablespoonsice water
Filling:
4cupsfresh or frozen blueberries
¾granulated sugar
3tablespoonscornstarch
¼teaspoonsalt
½teaspoonground cinnamon
¼teaspoonground nutmeg
1tablespoonbutter, cut in thin slices
Instructions
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.
When you’re ready to make the pie, preheat oven to 375.
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.
Mix the sugar, cornstarch, salt, and Toss with blueberries.
Pour blueberry mixture into crust in the pie dish. Add dabs of butter, and then cover with the lattice crust.
Bake at 375 for 50 minutes to 1 hour. Lattice crust will be a light golden brown.