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yummy blueberry pie
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Blueberry Pie

Course Dessert
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings 8 servings
Author Joe Boyle

Ingredients

Crust

  • 2 1/4 cups unbleached pastry flour (or all-purpose flour)
  • 14 tbsp cold butter cut into thin pats
  • 2 tbsp sugar
  • 7 to 8 tbsp ice water

Blueberry pie filling

  • 4 cups fresh blueberries , rinsed and dried
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1/8 tsp salt
  • Granny Smith apple , peeled and grated

Instructions

Crust

  • Mix dry ingredients in a large bowl then add cold butter pieces.
  • Use a pastry cutter to incorporate the butter until it is in little pea sized bits of butter and flour.
  • Sprinkle in 7 tbsp of cold water and mix.
  • Form a ball, it should stick together. Add 1 more tablespoon of water if necessary.
  • Pour the dough onto a cutting board, form a ball, then divide in half.
  • Make a ball with each half, flatten and cover each in plastic wrap.
  • Refrigerate for 1 hour or more before rolling.

Blueberry pie filling

  • Mix sugar, cornstarch, lemon zest, lemon juice, and salt in a large bowl.
  • Add blueberries and grated apple and combine well.
  • Roll out one crust to fit a 9 inch pie plate.
  • Add filling and top with the other crust.
  • Crimp the edges and cut slits so steam can escape.
  • Bake in a pre-heated 400° oven for 25 minutes, then turn temperature down to 350° and bake for an additional 25 minutes, until the filling starts to boil and the crust is nice and brown