Deep Dish Blueberry Pie
Blueberry pie is a classic dessert that brings a burst of fresh, fruity flavor to any meal. This deep dish version, with its wild blueberries and flaky crust, is sure to impress. Follow this simple recipe to create a delicious pie that everyone will love.
Ingredients
For the pie crust:
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2/3 cup (151 g) cold butter, cut into small pieces
- ½ teaspoon kosher salt
- 6-7 tablespoons ice water
For the filling:
- 6 cups (888 g) wild blueberries
- 1/3 cup (133 g) sugar
- Zest of 1 lemon
- ¼ cup (32 g) cornstarch
Additional:
- 1 egg, beaten
- Splash of heavy cream or water
- 2 tablespoons sugar
Directions
Preparing the Pie Crust
- Mix Ingredients: In a large bowl, combine the flour and salt.
- Incorporate Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Form Dough: Gradually add ice water, one tablespoon at a time, until a dough forms.
- Chill Dough: Divide the dough into two discs, wrap each in plastic wrap, and chill for 30-60 minutes.
Assembling the Pie
- Preheat Oven: Preheat your oven to 350°F (177°C).
- Roll Out Dough: Roll out one disc of dough on a floured surface into an 11-inch square. Place it in an 8×8-inch square pan, trimming any excess dough.
- Prepare Crust: Prick the crust with a fork, line it with foil, and fill with pie weights. Bake for 10-12 minutes.
Preparing the Filling
- Mix Filling: In a large bowl, combine the blueberries, sugar, lemon zest, and cornstarch.
- Fill Crust: Remove the pre-baked crust from the oven, remove the weights and foil, and pour in the blueberry mixture.
Completing the Pie
- Create Lattice: Roll out the second disc of dough and cut into strips. Weave the strips over the filling to create a lattice top. Trim any excess dough.
- Egg Wash and Sugar: Brush the lattice with a beaten egg mixed with a splash of heavy cream or water. Sprinkle with 2 tablespoons of sugar.
- Bake Pie: Bake the pie for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
Additional Information
- Prep Time: 30 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 30 minutes
This Deep Dish Blueberry Pie is a delightful treat that pairs perfectly with a scoop of vanilla ice cream. Enjoy the rich, fruity flavors and the buttery, flaky crust that will make this pie a family favorite!
Deep Dish Blueberry Pie
- Total Time: 1 hour 30 minutes
Ingredients
For the pie crust:
2 cups (250 g) all-purpose flour, spooned and leveled
2/3 cup (151 g) cold butter, cut into small pieces
½ teaspoon kosher salt
6–7 tablespoons ice water
For the filling:
6 cups (888 g) wild blueberries
1/3 cup (133 g) sugar
Zest of 1 lemon
¼ cup (32 g) cornstarch
Additional:
1 egg, beaten
Splash of heavy cream or water
2 tablespoons sugar
Instructions
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture is crumbly. Gradually add ice water until dough forms. Divide into two discs, wrap, and chill for 30-60 minutes.
Preheat oven to 350°F (177°C). Roll out one dough disc on a floured surface into an 11-inch square, place it in an 8×8 square pan, trim excess, and prick with a fork. Line with foil and pie weights, and bake for 10-12 minutes.
Combine blueberries, sugar, lemon zest, and cornstarch. Remove crust from oven, remove weights, and add filling.
Roll second dough disc, cut into strips, and weave over the filling to form a lattice. Trim excess dough. Brush with egg wash, sprinkle sugar, and bake for 40-50 minutes until golden.
- Prep Time: 30 minutes
- Cook Time: 60 minutes