Homemade Blueberry Pie
Homemade blueberry pie is a cherished dessert that embodies the essence of comfort and nostalgia. The delightful marriage of plump, juicy blueberries ensconced in a golden, flaky crust creates a symphony of flavors and textures that captivates the senses. Whether enjoyed on lazy summer afternoons or as a showstopper at family gatherings, this classic dessert is a testament to the joys of homemade baking.
Yield: 2
Cost: $5
Equipment
- oven
Materials
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 6-8 tablespoons ice water
For the Filling:
- 6 cups fresh blueberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions
Making the Crust:
- Keep Ingredients Cold: Start by making the pie crust. Ensure that the butter and ice water are cold. You can even chill the mixing bowl and utensils for better results.
- Cut in Butter: In a large mixing bowl, combine the flour, salt, and sugar. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, and mix gently with a fork. Stop adding water once the dough starts coming together. Be careful not to overwork the dough.
- Form a Disk: Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Rolling Out: Once chilled, roll out the dough on a floured surface to fit your pie pan. Gently transfer the dough to the pan, trim any excess, and crimp the edges.
Preparing the Filling:
- Prep Blueberries: Gently wash and dry the fresh blueberries. Remove any stems and leaves, and set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and salt.
- Combine Ingredients: Add the dry mixture to the blueberries, along with the lemon juice, lemon zest, and vanilla extract. Gently toss until the blueberries are coated evenly.
- Assemble the Pie: Pour the blueberry mixture into the prepared pie crust, spreading it out evenly.
Creating the Lattice:
- Roll Out the Dough: Roll out a second portion of pie dough to the same size as the first. Use a knife or pastry wheel to cut thin strips of dough.
- Create the Lattice: Lay half of the strips across the pie filling at even intervals. Fold back every other strip to the halfway point. Place a new strip perpendicular to the folded strips. Unfold the folded strips over the new strip. Fold back the strips that weren't folded the first time and place another strip next to the first new strip. Continue this process until you've created a woven lattice pattern.
- Seal and Trim: Trim the excess edges of the lattice strips and the bottom crust. Press the edges to seal the lattice to the bottom crust.
Baking the Pie:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Egg Wash: In a small bowl, beat an egg with a splash of water to create an egg wash. Brush the top of the pie crust with the egg wash for a golden finish.
- Bake: Place the pie on a baking sheet to catch any drips. Bake for about 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, you can cover them with aluminum foil.
- Cooling: Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. This allows the filling to set before slicing.