By Michelle Lu
Blueberry Pie 🫐🥧✨
When you go blueberry picking and end up with a fridge full of blueberries.... this is what to make. A classic blueberry pie with an all-butter crust paired with juicy blueberries and a touch of yuzu. The perfect finish to a Summer dinner party! Note: If you’re using the Emile Henry Ruffled Heart Dish be sure to double the pie dough recipe ☺︎
Updated at: Thu, 17 Aug 2023 11:30:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories472.3 kcal (24%)
Total Fat22.6 g (32%)
Carbs64.3 g (25%)
Sugars27.3 g (30%)
Protein5.2 g (10%)
Sodium128.3 mg (6%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
For the crust:
350gall-purpose flour
15gcornstarch
½ tspsalt
250gunsalted butter
cold and cut into cubes
15gapple cider vinegar
120gwater
iced, more as needed
For the blueberry filling:
1kgfresh blueberries
or frozen, washed and dried
40gcornstarch
150gcaster sugar
½ tspcinnamon
½ tspsalt
1 ½ Tbspyuzu juice
0.5yuzu zest
or lemon
1 tspvanilla extract
Before baking:
Instructions
For the crust:
Step 1
In a large bowl, combine the dry ingredients.
Step 2
Add the cold cubed butter and massage into the flour using your hands, food processor or stand mixer. Mix until the butter reaches the size of a pea.
Step 3
Combine the apple cider vinegar and ice water and drizzle over the butter mixture little by little, until the dough begins to come together.
Step 4
Turn the dough out onto a clean surface and bring the dough together with your hands. Do not overwork the dough at this stage. It should just come together, but not form a perfect ball. Small bits of butter and flour should still be visible.
Step 5
Divide the dough in half and wrap each half in plastic wrap. Refrigerate overnight.
Step 6
When ready to assemble the pie, take the pie dough out from the fridge and let it come to room temp for 5-10 minutes. On a floured surface, roll out one portion of dough to a 30cm diameter circle.
Step 7
Pick up the dough with a rolling pin and press into the sides and bottom of a 22cm/ 9 inch pie dish. Roll out the second dough portion and cut 2.5-3cm wide strips to make a lattice. Place the strips in the fridge until ready to use.
For the filling:
Step 8
Meanwhile, preheat the oven to 220 degrees c.
Step 9
Combine all the filling ingredients in a large bowl. Toss gently so the blueberries remain whole. Let the filling sit for 10 minutes so the juices begin to come out.
Step 10
Transfer the pie filling and juices into the prepared pie dish. Gently flatten the filling so it fills the dish evenly.
Step 11
Place a couple small cubes of butter on top of the filling before making the lattice top.
Step 12
To create a lattice pattern, place strips of dough vertically across the pie with even space between them.
Step 13
Pull back every second vertically placed strip of dough and place down a strip of dough horizontally across. Return the pulled-back dough back to its position. Repeat with the rest of the dough strips.
Step 14
For the sides, roll up the excess pie dough hanging over the dish from the bottom pie crust and pinch the seams shut.
Step 15
Brush the pie with beaten egg and sprinkle turbinado or any course sugar before baking.
Step 16
Bake at 220c on the lowest rack of the oven for 30 minutes before lowering the oven to 200c and baking for an additional 40 minutes. The pie is done when the filling is bubbling all over.
Step 17
If the crust is browning too fast, cover the pie with foil and continue baking until the filling is bubbling.
Step 18
Let the pie cool for at least an hour before slicing and serving warm with vanilla ice cream.
Notes
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4 disliked
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