Best Blueberry Pie Recipe

Langkah-langkah

1. Make the pie dough. If you have never made pie dough, read through my Flaky Pie Crust post. Lots of helpful photos for beginners!*

2. In a large bowl, whisk together 3/4 cup cornmeal, 1 and 3/4 cup flour (spooned and leveled), 2 tablespoons sugar, and 1 teaspoon kosher salt.

3. Use a knife to slice 6 ounces (this is 3/4 cup, or 1 and 1/2 sticks) of COLD butter into pats. Chop 4 ounces (half a package) of COLD cream cheese into chunks. Add the cold butter and the cream cheese to the bowl with the flour.**

4. Use a pastry cutter to cut the butter and cream cheese into the flour, pressing down firmly with the pastry cutter. There should be pea-sized bits of butter /cream cheese. Various sizes of fat is what you are looking for. See photos on my pie crust post.

5. Beat an egg in a small bowl. Pour half of it into another small bowl, leaving about 2 tablespoons. (Save the other half of the beaten egg for brushing the finished pie, if you want.)

6. Add 1/4 cup ice water to 2 tablespoons beaten egg. Mix it together.Add the egg mixture to the bowl with the flour. Use a rubber spatula to mix it together, hydrating the flour as much as you can.

7. Cover your hands with flour and use your hands to knead the dough, still in the bowl. Press the dough together and keep gathering up the dry bits to incorporate it into the mass. If the dough is not coming together, add ice water sparingly, 1 teaspoon at a time to moisten it. Stop kneading the moment that it has come together and is able to be shaped into a ball. Over-working your dough results in a tough pie crust.

8. Split your ball of dough in half and shape each into a disc. Wrap in plastic wrap and chill for at least 30 minutes (or up to 24 hours).

9. Make the filling. (See notes for frozen blueberry instructions) Add 2 cups of fresh blueberries to a blender. Blend until liquified. You should end up with about 1 and 3/4 cup blueberry pulp. Add a few more blueberries and blend again if it's not enough. (If you don't have a blender, add 2 cups blueberries to a large glass measuring cup. Use a potato masher to crush the berries into a pulp.)

10. Add 1 and 3/4 cup pureed blueberries to a 3 quart saucepan. Add 1 cup sugar, 1/4 cup cornstarch, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt. Whisk together until thoroughly combined, making sure there are no lumps of powder.

11. Turn the heat to medium. Whisk the mixture occasionally for about 3-5 minutes until it comes to a very light boil. As soon as the mixture has thickened (you may not even see bubbles), remove the pan from the burner.

12. Add 5 cups whole blueberries to the mixture in the pot. Add 1 tablespoon lemon zest and 3 tablespoons lemon juice. Stir it all together. Give it a taste! If it's too sweet, add a few more blueberries, if you have them. If it's very tart, add in an extra tablespoon or two of sugar.

13. Chill. This is very important: let the blueberry mixture cool completely. I like to stick it in the fridge to speed this up. If you dump hot hot pie filling into your pie crust, it will end up gummy on the bottom and won't be flaky.

14. Roll out the pie crust. On a well-floured work surface or pastry cloth, roll out one disc of the pie dough, keeping the other one chilled. Place the rolled out pie crust into a 9 inch pie pan, letting the edges hang over the sides. If the pie dough has warmed, place the whole pie pan into the fridge or freezer for about 15 minutes. Cold pie dough is essential.

15. Add the chilled blueberry filling. Pour the cold blueberry pie filling into the rolled out crust, leaving it mounded in the middle.

16. Roll out the second pie crust. Make it into a lattice crust if you like, here is my Lattice Pie Crust tutorial. Or you can place the pie crust on top as one whole piece. (If you do this, be sure to use a sharp knife to make a few cuts into the top pie crust. This vents the pie and allows steam to escape.)

17. Trim excess pie dough so there is only about an inch of the top and bottom hanging over the edges. Fold the overlapping pie dough underneath on the edges, and crimp the edges with your thumb and fingers, sealing the edges.

18. Preheat. Place a baking sheet in the center rack of your oven and preheat to 425 degrees F. Let it heat up for at least 20-25 minutes to make sure it’s really hot.

19. Freeze the pie. While the oven heats, place the entire pie in the freezer for 20 minutes, or the fridge for 30 minutes if you don't have freezer space. Chilling makes your crust SUPER flaky.

20. Brush the top of the pie. Right before putting your pie in the oven, brush the crust of your pie all over with about a tablespoon of milk. Sometimes I like to use 1 tablespoon milk beat together with 1 tablespoon beaten egg that I have leftover from making the crust. Milk will help your pie crust brown but will stay matte; egg will add gloss and shine to your pie crust.

21. Sprinkle the whole pie with 1 tablespoon raw sugar, or regular sugar is also great. My mom always sprinkles her pie with cinnamon-sugar, I love that too!

22. Bake. Place the chilled pie onto the baking sheet*** in the oven and let bake at 425 degrees for 15 minutes. The crust on the edge should be turning light brown.

23. Meanwhile, get a square of tin foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center. See pie crust post for photos.

24. Reduce the heat to 350 degrees F. Remove the pie from the oven (shut the door!) and place the foil on top. Loosely crimp it around the crust on the edge, making sure it's all covered but the center of the pie crust is exposed. This will protect the edges from burning.

25. Don’t forget to lower the oven temperature to 350. Place the pie back on the baking sheet in the oven and bake at 350 for 40-50 more minutes. You will know the pie is done when the edges are brown and the center of the crust is light golden brown.

26. Let the pie cool on a wire rack for about 4 hours. I know, this is killer. But if you cut into it now, the juices will be lava hot and way too liquid-y. You have to wait for it to cool to room temperature to get the right texture for the filling. Pie! A lesson in patience indeed.

27. Once the pie is completely cool, slice and serve! A word to the wise: Blueberry Pie is nothing, NOTHING, without a scoop of vanilla ice cream. Or at least some whipped cream. Treat yoself right.

28. Store the pie on the counter for up to 2 days, covered with plastic wrap. After that transfer it to the fridge.