Best Blueberry Pie
Equipment
Ingredients
Crust
all-purpose flour (cold)
300 g
unsalted butter (cold, cubed)
200 g
granulated sugar
30 g
salt
3 g
ice water (cold)
60 ml
Filling
fresh blueberries
600 g
granulated sugar
100 g
cornstarch
30 g
lemon (zested, juiced)
1 piece
ground cinnamon
2 g
salt
1 g
Instructions
Make the pie dough
Combine flour, sugar, and salt, then cut in cold butter until mixture resembles coarse crumbs.
Add ice water
Gradually add ice water and mix until dough just comes together.
Divide and chill dough
Divide dough into two discs, wrap in plastic, and refrigerate for 1 hour.
Prepare blueberry filling
Toss blueberries with sugar, cornstarch, lemon zest, juice, cinnamon, and salt.
Roll out bottom crust
Roll one disc of dough into a 30 cm circle and transfer to pie dish.
Add filling and top crust
Pour filling into crust, then cover with second rolled-out disc. Trim and crimp edges.
Bake the pie
Bake at 200°C for 20 minutes, then reduce to 180°C and bake 35-40 minutes until golden.
Cool before slicing
Allow pie to cool at least 2 hours for filling to set before serving.
Original recipe
Storage
Cover loosely with foil when reheating to prevent over-browning
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