Dessert

Blueberry Pie

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Blueberry Pie

Blueberry pie is a classic dessert made with a flaky crust and a luscious blueberry filling. It's a delightful dessert that balances the sweetness of the blueberries with the buttery, crispy crust.
Course Dessert
Cuisine American
Keyword baking, blueberry, brown sugar, butter, cinnamon, Classic, cornstarch, crust, Dessert, filing, flaky, Flavorful, Fresh, Golden Brown, Homemade, lattice, lemon juice, oven, Pie, Recipe, scoop of ice cream, slice, spices, sweetness, vanilla extract
Prep Time 1 hour
Cook Time 50 minutes
Servings 6 people

Ingredients

Crust:

  • 2 ½ cups of All-Purpose Flour
  • ½ teaspoon of Salt
  • 3 tablespoons of Sugar
  • 1 cup 2 sticks of Unsalted Butter
  • ¼ cup of Lard or Shortening
  • 1/3 cup of Ice Cold Water

Pie Filling:

  • 3 cups of Blueberries Frozen or Fresh (Defrosted if frozen)
  • ½ cup of Sugar
  • 2 tablespoons of Cornstarch
  • Pinch of Salt
  • ¼ teaspoon of Cinnamon
  • Zest and Juice of ½ Lemon

Instructions

  • In a food processor, combine flour, salt, sugar, lard, and butter. Pulse a few times, no more than 10 seconds, until you achieve coarse crumbs. With the processor on low, gradually pour in ice-cold water until the dough just starts to come together. Transfer the dough onto a floured surface. Bring it together and divide it into two disks. Wrap each disk in plastic wrap and refrigerate for 30 minutes.
  • After 30 minutes, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Take the dough out of the refrigerator. In a large bowl, mix together the blueberry filling ingredients.
  • Roll out one of the dough disks on a floured surface. Give it a single roll, then turn it 90 degrees and roll again until it’s the size of your 9-inch pie pan. Place the rolled-out dough into the pan, gently pressing it in. Poke fork holes randomly on the bottom crust. Add the prepared filling, then place the second rolled-out dough on top. If not using a lattice design, make a vent hole in the center. A simple x will do.
  • Bake the pie for 45-60 minutes or until the top is golden brown and the filling is bubbly. To prevent the edges from burning, cover them with a crust protector or aluminum foil.
  • Allow the pie to rest for 2 hours before cutting into it. This helps the filling set properly.

Notes

This filling is made to be on the mild-sweet side so it can be served with sweet ice cream or whipped cream. If you would like a sweeter filling, add 1/4 cup more of sugar.
My favorite Pastry Mat: https://amzn.to/3OZg8Bx
Adjustable Pie Crust Shield Protector: https://amzn.to/47tT5WZ 
BaileesKitchen

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