Blueberry Pie
This Blueberry Pie features a golden, buttery crust and juicy berry filling, making it an all-time favorite dessert.
Equipment
- 9-inch pie plate
- parchment paper
- baking sheet
- whisk
- large bowl
- paring knife
Ingredients
Pastry
- Pâte Brisée for the crust
- All-purpose flour for dusting
Filling
- 8 cups blueberries picked over
- ½ cup sugar
- ¼ cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons unsalted butter cut into small pieces
- 1 large egg yolk
- 1 tablespoon heavy cream
Instructions
Making the Pie
- Roll out one disk of pastry; fit in pie dish.
- Roll out remaining dough; chill pie shell and dough.
- Make filling by crushing blueberries and mixing with sugar, cornstarch, and lemon juice.
- Add filling to pie shell and dot with butter.
- Place dough over filling; tuck and seal edges.
- Cut vents in dough and brush with egg wash; chill pie.
- Bake pie until golden and reduce temperature; continue baking until crust is deep golden brown.
- Cool completely on wire rack.
Notes
The pie is best eaten the day it is baked, but it can be kept at room temperature for up to 2 days.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 5IUVitamin C: 12mgCalcium: 2mgIron: 8mg
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