Classic Blueberry Pie
How do you feel eating a warm slice of classic blueberry pie served with a dollop of fresh ice cream? For us it’s pure bliss. You can make your own pie crust from scratch (it’s a lot easier than you might think!) or purchase one pre-made.
Prep Time:
35 minutes
Cook Time:
85-90 minutes plus 70 minutes chilling time
Serves:
8-10
Perfect for:
Classics
Mothers Day
Park Picnics
Ingredients
- 1/2 Cup granulated sugar
- 1/4 Cup cup cornstarch
- 6 Packages (6 ounces each) Driscoll's Blueberries
- 2 Tablespoons lemon juice
- 2 1/2 Cups all-purpose flour
- 1 Tsp. salt
- 1 Tbsp. sugar
- 1 Cup (2 sticks) unsalted butter, frozen and cut into small pieces
- 1/2 - 1/3 Cup ice water
- 1 Tbsp. unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1 Tbsp. heavy cream
- 1 coarse sugar
- 1 Package pie crust (2 rounds of dough)
Directions
- PLACE 1/2 cup sugar into a medium bowl.
- ADD 1/4 cup cornstarch.
- WHISK thoroughly until completely combined.
- SET ASIDE sugar mixture.
- PLACE blueberries into a large bowl and ADD 2 tablespoons lemon juice.
- TOSS to combine ingredients.
- ADD sugar mixture to blueberry mixture.
- TOSS to combine and SQUEEZE several blueberries lightly to release juices.
- PLACE blueberry filling into refrigerator until needed.
- PLACE 2 ½ cups flour into bowl of a food processor.
- ADD 1 teaspoon salt and 1 tablespoon sugar.
- PULSE to combine ingredients.
- ADD 1 cup butter and PROCESS until mixture resembles coarse oatmeal, about 10 seconds.
- ADD ice water, 1 tablespoon at a time, through feed tube while PULSING just until dough holds together. Do not process more than about 30 seconds.
- TEST dough to assure it holds together by SQUEEZING a small amount between fingertips and ADD a bit more water if necessary.
- DIVIDE dough in half and FORM 2 disks six inches in diameter.
- WRAP each disk in plastic wrap and CHILL 15 minutes.
- PLACE a piece of parchment paper onto work surface and SPRINKLE lightly with flour.
- ROLL OUT one pie dough disk to about 11 inches diameter.
- EASE dough into a 9-inch glass dish pie dish and PRESS dough gently into bottom and along sides.
- TRIM dough to 1/2-inch overhang all around.
- CHILL pie shell in refrigerator until firm, about 15-20 minutes.
- ROLL OUT remaining pie dough disk to about 11 inches in diameter.
- CUT into 1-inch strips and CHILL in refrigerator until firm, 15-20 minutes.
- REMOVE blueberry filling from refrigerator and TOSS to evenly distribute juices.
- SPOON filling into bottom pie shell and MOUND berries slightly in center.
- DOT filling with butter.
- REMOVE chilled dough strips from refrigerator.
- LAY five dough strips over filling parallel and equally spaced from one another.
- FOLD BACK second and fourth strips nearly to edge of pie dish.
- LAY another dough strip, perpendicular, at edges of folded strips.
- UNFOLD strips over new strip.
- FOLD BACK first, third, and fifth strips.
- LAY another dough strip, perpendicular, at edges of folded strips.
- UNFOLD strips over new strip.
- REPEAT process until pie is covered with a lattice crust.
- TRIM dough strips to ¾-inch of edge of dish.
- ROLL edges of strips and edge of bottom dough forward to CREATE a thick boarder resting on lip of pie dish.
- CRIMP dough boarder and SET ASIDE pie.
- PLACE 1 egg yolk into a small bowl and ADD 1 tablespoon heavy cream.
- WHISK thoroughly to incorporate ingredients.
- BRUSH exposed pie dough lightly with egg wash.
- SPRINKLE 1 tablespoon coarse sugar lightly over pie.
- CHILL pie in refrigerator until dough is firm, about 30 minutes.
- PLACE oven rack in lower third slot and PREHEAT oven to 425°F.
- PLACE an empty baking sheet into oven to preheat.
- COVER pie edges loosely with foil.
- LINE hot cookie sheet carefully with parchment paper.
- PLACE pie onto parchment-lined baking sheet.
- BAKE for 20 minutes.
- REMOVE foil carefully.
- REDUCE oven temperature to 350°F.
- BAKE 35 minutes.
- ROTATE baking sheet halfway and COVER pie with loosely with parchment paper if dough is becoming too dark.
- BAKE about 30 minutes longer or until golden brown and juices are bubbly and thickened.
- TRANSFER pie to a wire rack to cool completely, about 3-4 hours.
- PIE can be kept at room temperature, loosely covered, for up to 2 days.
