Blueberry Pie

By vealam

Ingredients

• 2 1/2 cups flour
• 1 T. sugar
• 1/2 tea. salt
• 1/4-1/2 cup ice water
• 1 cup butter, cold and cubed
• 5-6 cups blueberries, fresh or frozen
• 2 T. lemon juice
• 3 T. corn starch
• 1/2 cup sugar
• 1/2 tea. salt

Details

Servings 1
Preparation time 60mins
Cooking time 100mins
Adapted from sprinkledwithjules.com

Preparation

Step 1

Preheat oven to 375 F.
To make pie crust: Mix together flour, sugar, and salt. Cut cold butter cubes into flour mixture until butter chunks are the size of large peas. Add 1/4 cup of the ice-cold water and mix. Add more water 1 T. at a time as needed, until the dough is still crumbly, but sticks together when pinched. Divide dough in half, form into discs, cover with plastic wrap and refrigerate at least half an hour. For the filling: In a medium saucepan over medium heat, mix blueberries, lemon juice, corn starch, sugar, and salt. Stir gently, being careful not to crush the berries. Let the mixture bubble until thickened, about 5-10 minutes. Remove from heat and let cool. Roll out one disc of dough, and fit it into your pie plate. Pour blueberry filling in, and spread evenly if necessary. Roll out second disc of dough and cover the pie however you like, crimping and sealing the edges. Coat in egg-wash and sugar if preferred, and refrigerate for 5-10 minutes before placing in the oven. Bake pie on a cookie sheet lined with foil or parchment paper to catch drips. Bake for about 40 minutes, until crust is golden brown. Use foil or a pie shield to protect outer crust from browning too much after about 20 minutes. Let pie cool for at least one hour before serving.