| Level: | Intermediate |
| Total: | 3 hr 45 min |
| Active: | 30 min |
| Yield: | One 9-inch double-crust pie |
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine sea salt
- 9 ounces (2 sticks plus 2 tablespoons) cold unsalted butter, cut into cubes
- 1 teaspoon apple cider vinegar
- 6 cups blueberries
- 3/4 cup sugar, plus more for dusting the pie
- 5 tablespoons cornstarch
- Grated zest and juice of 1 lemon
- 2 tablespoons cold unsalted butter, cut into thin pats
- Heavy cream, for brushing the pie
- Ice cream, for serving
Instructions
- For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them.
- Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it’s probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
- Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- Thirty minutes before you’re ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F.
- For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined.
- Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1¿4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough.
- Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents.
- Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more.
- Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream.
Reviews
Great. I can enjoy some PIE! Mike Stice!
This recipe turned out so well that I think I’ll use it for any fruit pie that I make! The crust is flaky and flavorful, the blueberries were juicy yet set well as not to just run out of the crust. I think the addition of the butter to the fruit filling added just the right amount of richness and flavor to set this recipe apart from the others.
My husband loves the results of this recipe! I add about a teaspoon of nutmeg, a little allspice and/or cinnamon which give it more depth.
good
I’m rating the filling recipe as I had my own piecrust. I liked the lemon flavor but found it too sweet, will cut the sugar by a third or more next time. It was very runny, so more cornstarch or might use flour or tapioca.
This came out so great! I added cinnamon and a little ginger to the filling. Crust was crispy and delicious and the blueberries were amazing! Will make again!
love love love this recipe!
My now go-to dessert for any gathering/occasion. People love this pie!!!
Greatest recipe for sweet and savory. The tartness of the lemon and the sweet and savory of the blue berries
Wow! This was my first time making a crust from scratch, and I perused many recipes for blueberry pie before I chose Amy’s. This crust, made exactly as called for, was incredible. Who knew a crust could have such amazing flavor and texture. My sister who had given up on making her own pie crust also loved it. The whole pie in general was delicious. I look forward to using this crust recipe with other fillings. Thank You Amy 🙂