Blueberry Pie
This is the BEST blueberry pie! It is bursting with sweet juicy blueberries in a golden and flaky crust!
Servings: 8
Equipment
- 9-inch pie plate
Ingredients
For the Crust
- 2 ½ cups unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 12 tablespoons (6 ounces) cold unsalted butter, cut into small cubes
- ½ cup (4 ounces) chilled vegetable shortening, cut into small cubes
- ¼ cup vodka
- ¼ cup cold water
For the Filling
- 6 cups blueberries picked over
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon lemon zest
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 2 tablespoons unsalted butter cut into small pieces
For the Topping
- 1 egg
- 1 tablespoon water
- 2 tablespoons coarse sanding sugar
Instructions
For the Crust
- In the bowl of a food processor, combine the flour, sugar and salt with a few 1-second pulses. Add the butter and shortening and process until the mixture just starts to come together and resembles coarse meal. Scrape down the sides of the bowl and pulse to combine. Sprinkle the vodka and water over the flour mixture and process just until the dough comes together. Divide the dough into two even pieces. Transfer each piece to a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
- On a lightly floured work surface, roll one disk of pastry dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhang to ¾ inch all-around; refrigerate until ready to use. Roll the other half of the dough into a 12-inch round for the top crust. (Cut out desired shapes at this time). Transfer to a parchment lined baking sheet and refrigerate until ready to use.
- Position a rack in the lower third of the oven and preheat the oven to 425°F.
For the Filling
- In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt and let stand for 15 minutes. Slightly mash some of the berries with the back of a fork. Pour the berry mixture into the bottom pie crust and dot with the butter. Brush the overhanging edge with cold water. Cover with the top crust, seal the edge, trim, and flute the edge. Brush bottom of cut-out shapes with the water and adhere to top of crust. If using a closed crust, cut a few stem vents through the top crust.
- In a small bowl, beat the egg with the water, brush over the top and the edge of the pie, and sprinkle with the sugar. Refrigerate the pie for at least 20 minutes.
- Place the pie on a baking sheet and bake for 30 minutes. Reduce the oven temperature to 350°F and bake until thick juices bubble through the vents, about 25-35 minutes more. If the top appears to be browning too quickly, lightly tent with foil. Let cool on a rack to room temperature. Serve warm or at room temperature. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat, preheat your oven to 350°F while gathering your desired number of blueberry pie slices. Place the individual slices of blueberry pie onto a baking sheet or an oven-safe dish lined with parchment paper. To prevent excessive browning or burning, loosely cover the top of each slice with aluminum foil. Bake the covered slices in the preheated oven for about 15 minutes or until they are heated through.
Nutrition
Calories: 655kcal | Carbohydrates: 81g | Protein: 6g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 73mg | Sodium: 341mg | Potassium: 144mg | Fiber: 4g | Sugar: 42g | Vitamin A: 703IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 2mg
