Blueberry pie is a timeless classic that combines the tangy sweetness of blueberries with a buttery, flaky crust. Whether you’re baking for a special occasion or just want to enjoy a slice of homemade pie, this easy blueberry pie recipe will deliver delicious results. Let’s dive into the steps to make this scrumptious dessert.
Ingredients
Before you start, make sure you have all the ingredients you need:
For the Crust:
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
- 1/4 to 1/2 cup ice water
For the Filling:
- 6 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon unsalted butter, cut into small pieces
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar or granulated sugar (for sprinkling)
Equipment
You’ll also need some kitchen tools and equipment:
- Mixing bowls
- Pastry cutter or two forks
- Rolling pin
- Pie dish (9-inch diameter)
- Measuring cups and spoons
- Pastry brush
- Aluminum foil or pie shield
- Knife for cutting butter into flour
- Oven
Making the Crust
Prepare the Dry Ingredients: In a large mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed.
Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs. The key is to handle the dough gently and not overwork it, as this can make the crust tough.
Add Water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. You may not need all the water; stop adding when the dough holds together when pressed with your hands.
Form the Dough: Divide the dough in half and shape each portion into a flat disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour. This resting period allows the gluten in the flour to relax, making the dough easier to roll out and less likely to shrink during baking.
Preparing the Filling
Combine Dry Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and cornstarch. This mixture will help thicken the pie filling.
Add Blueberries and Spices: Gently toss the blueberries with the sugar-cornstarch mixture. Add the lemon zest, lemon juice, cinnamon, and nutmeg. Mix carefully to coat the blueberries evenly without breaking them too much.
Prepare for Baking: Once the dough has chilled, roll out one disc on a lightly floured surface until it’s about 1/8 inch thick and large enough to fit your pie dish with some extra hanging over the edge. Carefully transfer the dough to the pie dish and let the excess hang over the edge.
Add the Filling: Pour the blueberry mixture into the dough-lined pie dish. Dot the filling with the small pieces of butter. This will help create a glossy finish and add a touch of richness to the filling.
Top Crust and Final Preparations
Roll Out the Top Crust: Roll out the second disc of dough to the same thickness as the bottom crust. Place it over the filling. Trim the excess dough from the edges, leaving about a 1/2-inch overlap. Crimp or flute the edges to seal and create a decorative border.
Vent and Egg Wash: Cut small slits in the top crust to allow steam to escape during baking. Brush the top crust with a beaten egg (egg wash) to give it a golden-brown finish. Sprinkle with coarse sugar or granulated sugar for added sparkle.
Bake the Pie: Preheat your oven to 425°F (220°C). Place the pie on a lower rack in the oven to ensure the bottom crust cooks evenly. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
Cool and Serve: Allow the pie to cool on a wire rack for at least 2 hours. This is crucial for the filling to set properly. Once cooled, slice and serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Tips for Perfect Blueberry Pie
Fresh vs. Frozen Blueberries: Fresh blueberries are ideal, but frozen ones work well too. If using frozen, do not thaw them before adding to the filling. The extra moisture from thawing can make the filling too runny.
Chilling the Dough: Don’t skip the chilling step. It makes a significant difference in the texture of the final crust.
Crimping the Edges: For a professional-looking finish, practice crimping or fluting the edges of the dough. This not only seals the crust but also adds a nice touch to your pie.
Baking Temperature and Time: Baking at a high temperature (425°F) helps the crust set quickly, preventing it from becoming soggy. Adjust the baking time based on your oven’s performance; some ovens may bake faster or slower.
Cooling: Patience is key. Letting the pie cool completely ensures that the filling sets properly and slices neatly.
Conclusion
Making an easy blueberry pie is a rewarding experience that brings joy to both the baker and the eater. With its vibrant color, buttery crust, and tangy-sweet filling, this pie is sure to become a family favorite. Whether you’re a seasoned baker or new to the kitchen, this recipe offers clear, straightforward steps to help you succeed. So, gather your ingredients, roll up your sleeves, and enjoy the process of creating a delicious homemade blueberry pie. Happy baking!
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