- Prep time 15 minutes
- Cook time 40 minutes
- Serves 8
This amazing Blueberry Pie is loaded with fresh blueberries encased in a flaky butter crust. The filling is thick and sets up nicely without being runny. The all-butter crust is golden and crisp, making every bite unforgettable. Pairs well with vanilla ice cream. For recipe notes: https://www.chewoutloud.com/blueberry-pie-flaky-butter-crust/ —chewoutloud
- Crust and Topping
2 1/2 cups
cold butter, diced
very cold ice water
egg, beaten with 1 tsp water
coarse sugar for garnish
granny smith apple, peeled and grated on large holes of grater
grated lemon zest
freshly squeezed lemon juice
pinch of salt
salted butter, cut into 1/4 inch pieces
- In a large bowl, combine flour and salt. Cut in cold butter (I use a pastry cutter) until the mixture resembles coarse crumbs, just until there remain small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until the mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either a pastry cutter or cold fingers. The key is not to overwork the dough (avoid using a food processor.) The little chunks of butter should still be visible. Gently form 2 round disks (1 slightly larger than the other) and wrap well in plastic. Refrigerate at least 1 hour (up to overnight.)
- Place 3 cups of berries in a saucepan and set over medium heat. Mash berries several times to release juices. Continue cooking, stirring often and occasionally mashing, until half of the berries have broken down. Mixture should be thickened and reduced to 1 1/2 cups. About 8 min. Let cool slightly.
- Place grated apple in a clean cloth and wring to dry. Transfer to large bowl and add cooked berries, the remaining uncooked berries, lemon zest, lemon juice, sugar, cornstarch, cinnamon, and salt. Toss to combine.
- Remove the smaller dough disk from fridge. Roll out in floured work surface into a 12 inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into prepared pie plate, leaving 1 inch overhang on all sides. Pour filling into pan and scatter butter pieces on top of filling. Place in fridge.
- Roll out second disk of dough the same way as the first. Drape rolled out dough on top of filling, with a 1/2 inch overhang on all sides. Fold and flute edges of dough (or use tines of fork) to seal, flush with rim of plate. Cut several slits on top to allow steam to escape. For a lattice top, use a sharp knife or pizza cutter to slice rolled-out dough into 1-inch strips. Alternate vertical/horizontal strips on top, folding the edges securely under. Brush top with egg wash and sprinkle with coarse sugar. Place in freezer about 10 min.
- Preheat oven to 400F. Place pie on baking sheet and bake 30 minutes. Reduce to 350F and bake until golden brown, about 30-40 min. If edges brown too quickly, tent top of pie loosely with foil. Transfer to wire rack and cool completely before serving.