Blueberry Pie

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This Blueberry Pie is made of homemade flaky pie crust, filled with homemade blueberry pie filling bursting with blueberries.

Prep Time30

Cook Time1

cooling4

Total Time5 30

Course: Dessert, Snack

Cuisine: American

Keyword: Blueberry pie

Servings:

Calories: 415kcal

Author: Maricel

Equipment

1 Pie plate 8" or 9"
1 pastry wheel cutter or pizza wheel cutter

Ingredients

750 ml Blueberry Pie Filling for 9" pie or 625 ml for 8" pie

Pie Crust Ingredients:

2 ½ All-Purpose flour can be substituted with Pastry/Cake flour or 2-1/4 All purpose flour + 5 tbsp cornstarch) more for dusting
½ fine sea salt
2 tbsp sugar
¾ cup unsalted butter cold, small cubed or grated frozen butter
¼ cup shortening
⅓ cup cold water
1 tbsp lemon juice
1 tbsp vodka optional, sub with cold water

Egg wash

1 egg yolk
1 tbsp water

Instructions

Make the pie dough. Combine the flour, salt and sugar in a bowl. Add the cold grated or small cubed butter and shortening. Use a pastry blender, or food processor or combine the flour, butter and shortening by hand. Mix the cold water, lemon juice and vodka in a liquid measuring cup. Stir in the water mixture, a small amount at a time until all the ingredients hold together. Press the pastry into a ball and divide it into two. Make one dough a bit bigger than the other. Shape into a disc then wrap and refrigerate for two hours.
Rolling the pie dough. Place the chilled (bigger) pie dough on a lightly floured surface. Roll it out with the floured rolling pin. Roll out from the center to the edges, keeping it circle. Pinch and mend any cracks and lift the pie dough from time to time. If it does stick, sprinkle with little more flour. Roll it out until 2 inches bigger than the pie plate.
Moving the dough into the pie plate. Carefully roll the pie dough on the rolling pin and lift. Center on the pie plate and unroll the pie dough. Lighty push by fingers onto the bottom and side. Refrigerate while making a top lattice crust.
Cut the pie dough into strips for lattice crust. Roll out the (smaller) pie dough 2 inches bigger than the pie plate. Place the ruler on the center of the dough and make every half-inch indentation using a knife for your guide to cut. Use the ruler as your guide and a pastry wheel to cut the pie dough into strips.
Filling the Pie. Add the filling to the chilled pie dough crust. Add the optional granola if desired.
Preheat the oven to 400°F
Weave the lattice pie crust. Get the first strip from the center of the cut pie dough strips and place it on the (center) filling. Continue laying the dough strips on the filling from the center to the pie edge, with about half-inch gap in between the strips. Place the center-cross strip on the pie and replace folded strips. Fold back alternate strips. Repeat and continue to weave the lattice up to the pie edge. Make a fluted edge to seal ends.
Brush the pie crust with egg wash. To make the eggwash, mix egg yolk and water. For a golden colour crust, brush the woven lattice generously with the egg wash.
Cover the pie edge with aluminum foil. To avoid browning too quickly and burning the pie edge.
Bake the Blueberry Pie. Place the pie on a cookie sheet then slide it onto the center middle rack of the oven. Bake in the preheated oven at 400°F for the first 30 minutes. Remove the aluminum foil and continue baking for another 20 to 30 minutes (rotate halfway for even browning) until the crust is golden brown
Cooling the Blueberry Pie. Cool the pie at room temperature for 4 hours and let the blueberry pie filling to set before slicing.
Serve with whipped cream or vanilla ice cream.

Video

Notes

Storing the blueberry Pie

Store at room temperature for up to 3 days or refrigerate for up to 5 days. Then wrap and freeze for up to two months.

For the pie plate size and amount of blueberry pie filling you need.

8″ pie plate – you will need 625 ml of Blueberry Pie Filling
9″ pie plate – you will need 750 ml of Blueberry Pie Filling

Nutrition