Blueberry Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar (helps tenderize the crust)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g fresh blueberries (frozen work too, don't thaw)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp fresh lemon juice</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet (for catching drips)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pie dough: In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. These butter pockets are crucial for creating flaky layers in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the apple cider vinegar with the ice water. Drizzle 80ml of this mixture over the flour-butter mix, and gently combine with a fork until the dough just begins to come together. If needed, add more water 1 tablespoon at a time – the dough should hold together when squeezed but shouldn't feel wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions, form each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This chilling time relaxes the gluten and firms up the butter, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the filling: In a large bowl, gently toss the blueberries with sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt until evenly coated. The cornstarch will thicken the juices released during baking, preventing a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. When ready to assemble, roll out one disc of dough on a lightly floured surface into a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Transfer to your pie dish by gently rolling it around your rolling pin and unrolling over the dish. Press lightly into the bottom and sides, leaving some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the blueberry filling into the prepared crust, mounding slightly in the center. For the lattice top, roll out the second disc of dough to the same thickness and cut into 2.5cm (1-inch) strips. Arrange half the strips across the pie, then weave the remaining strips perpendicular to create a lattice pattern. Trim excess dough to 2.5cm (1-inch) overhang, fold under, and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the lattice and edges with egg wash (this creates that beautiful golden shine) and sprinkle generously with coarse sugar for a delightful crunch and sparkle. Place the pie on the preheated baking sheet (this helps cook the bottom crust properly).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake at 200°C (400°F) for 20 minutes, then reduce temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the crust is deeply golden and the filling is bubbling vigorously, especially in the center. If the edges brown too quickly, shield them with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial – it allows the filling to set properly so you'll get clean, picture-perfect slices rather than a runny filling. Your patience will be rewarded with the perfect texture!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve at room temperature or slightly warm with a scoop of vanilla ice cream if desired. The pie keeps well at room temperature, loosely covered, for 2 days, or refrigerated for up to 5 days. You can also freeze the whole baked pie, tightly wrapped, for up to 3 months.</li></ol>