| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/4 cups flour, plus extra for dusting
- Pinch of salt
- 1 stick butter, cut into small cubes and frozen
- 1/4 cup ice water
- 16 ounces fresh blueberries
- 2 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 2 teaspoons fresh lemon juice
- Pinch of salt
- 2 tablespoons butter, cut into small cubes
- 1 egg
- 2 tablespoons turbinado sugar
- Special equipment: 9-inch pie pan
Instructions
- Preheat the oven to 400 degrees F.
- For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
- Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that’s hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
- Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
- Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 339 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 26 g |
| Protein | 3 g |
| Cholesterol | 58 mg |
| Sodium | 49 mg |
Reviews
I always use store bought crust because i tried making it before and had a strong after taste of dough and salt but yours is so simple easy to make, nice n crispy I will make it again but next time I will use unsalted butter will taste even better
This is wonderful as written! I had a bit of a time getting the crust in the pan, but so worth it. Much better tasting than a store bought crust.
This is my go-to fruit pie recipe. I’ve made it with different assortments of fruits and it always turns out amazing. Did have a liquid mess once when I added frozen cherries, so I recommend using only fresh fruit. Also I find I need to go closer to 45-50 minutes to get the crusts perfectly cooked and the fruit jelling. Cover with foil for first 10 min then uncover.
What an amazingly delicious pie this makes! I took it to a dinner party and everyone raved about it and wanted the recipe! Yummy!
Made this wonderful but simple recipe this afternoon after my daughter dropped by some fresh picked blueberries. My husband and I agree it is one of the best pies we have ever had. The fresh picked blueberries were a bonus of flavor, of course. It is also an exquisitely beautiful pie – I couldn’t resist posting a picture of it.
Lois S.
This recipe works out great for me. I’ve used blueberries, and blackberries with the apple’s.
I made this pie for Thanksgiving and it was terrible! The filling never set up so I had 2 inches of liquid at the bottom with a soggy crust. The apples were still crunchy but I couldn’t bake it longer because the crust was getting too dark. Very disappointing because I followed the recipe exactly.
Fresh-tasting, beautiful pie! I used store bought pie crusts and sliced the top to allow air to escape during baking. The egg wash and sugar (I used brown sugar) made the top the most beautiful pie I ever made. Not too sweet or syrupy. The lemon juice adds zest. The blueberries themselves are the centerpiece of this pie.
OMG how delicious, made this today and was amazing, i did add a pinch of ginger and nutmeg.
Very tasty! Thanks for a wonderful recipe! Our whole family including little children loved it! Yes, after one hour it was still a bit liquid, but noone really cared:-) A perfect combination of apples+LOTS of blueberries, just a hint of lemon and cinnamon. Yummy!!!