Rustic Blueberry Pie

Tammy Smith

Blueberries, sugar, lemon juice, and a touch of cornstarch come together inside a homemade flaky crust in this straightforward blueberry pie. The filling sets up nicely as it cools, making clean slices easy to cut. Budget around an hour and a half from start to finish, plus cooling time before serving.

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Prep Time 45

Cook Time 1

Total Time 1 45

Course Dessert

Cuisine American

Servings slices

Calories 499 kcal

Equipment

9-inch pie pan
Rolling pin
Mixing Bowls
Pastry brush
Oven

Ingredients

For the Crust:

2 ½ cups all-purpose flour plus extra for dusting
1 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter cold and cubed
6 tablespoons ice water more if needed

For the Filling:

5 cups fresh blueberries or frozen, thawed and drained
¾ cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice freshly squeezed
1 teaspoon lemon zest
¼ teaspoon cinnamon

For the Egg Wash:

1 large egg beaten
1 tablespoon milk

Instructions

In a large mixing bowl, combine the flour, salt, and sugar for the crust. Add the cold, cubed butter and use a pastry cutter or your hands to blend until the mixture resembles coarse crumbs.
Add the ice water, one tablespoon at a time, mixing just until the dough comes together. If necessary, add an additional tablespoon of water. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 400°F (205°C). Roll out one disk of dough on a floured surface until it's about 12 inches in diameter. Fit it into a 9-inch pie pan, leaving any excess hanging over the edges.
In another mixing bowl, gently combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and cinnamon until the berries are evenly coated. Pour the filling into the prepared pie crust.
Roll out the second disk of dough and place it over the filling. Trim, fold, and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
Brush the crust with the egg wash (egg beaten with milk) for a beautiful golden finish. Bake for 50-60 minutes or until the crust is golden brown and the blueberry juices are bubbling through the slits.
Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Notes

To intensify the flavor, you might add a dash of vanilla extract to the filling.
If using frozen blueberries, be sure to thoroughly thaw and drain them before adding to the filling.

Nutrition

Calories: 499kcalCarbohydrates: 66gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 84mgSodium: 306mgPotassium: 134mgFiber: 3gSugar: 30gVitamin A: 796IUVitamin C: 10mgCalcium: 26mgIron: 2mg

Keyword blueberry pie, Dessert, fruit pie

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