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">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">120ml ice 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 works too, don't thaw)</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">4 tbsp cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp lemon zest</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">1/8 tsp nutmeg</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the top:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">1 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 (to catch drips)</li><li class="equipment-single-item">Pie shield or aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pie crust by whisking together flour, sugar, and salt in a large bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until you have pea-sized pieces. The varying butter sizes are crucial - some larger pieces create flaky layers while smaller ones provide tenderness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice water and apple cider vinegar in a small bowl. Drizzle 60ml over the flour mixture, gently tossing with a fork. Continue adding water 1 tablespoon at a time just until the dough holds together when pinched. It should look shaggy, not smooth – this means you'll have a flaky crust!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two equal portions and shape each into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight. Cold dough is essential for a flaky texture as it prevents the butter from melting before hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a large bowl, gently toss the blueberries with both sugars, cornstarch, lemon juice, zest, spices, and salt until evenly coated. Let the mixture sit for 15 minutes to allow the berries to release some juices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (400°F) with a rack in the lower third position. Place a baking sheet on the rack to preheat – this will help cook the bottom crust properly and prevent the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll one disc of dough into a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Work quickly to keep the dough cold. Gently transfer to your pie dish by draping it over your rolling pin, then ease it into the corners without stretching.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the blueberry filling into the crust, including all the juices (the cornstarch will thicken them). Dot with a few small pieces of butter if desired for richness. Refrigerate while you prepare the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll the second disc into another 30cm circle. For a lattice top, cut into 2.5cm (1-inch) strips. Place half the strips across the pie in one direction, spacing them evenly. Fold back every other strip halfway, then place a new strip perpendicular to them. Unfold the strips, then fold back the alternate strips to continue the weaving pattern. Continue until the lattice is complete.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim excess dough to a 2.5cm (1-inch) overhang, then fold and crimp the edges decoratively. Brush the lattice and edges with egg wash and sprinkle generously with coarse sugar for sparkle and crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Reduce the temperature to 175°C (350°F) and continue baking for 30-35 minutes more, until the filling is bubbling vigorously (the bubbling is critical as it indicates the cornstarch has activated) and the crust is golden brown. If the edges brown too quickly, shield them with foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing – patience is key! This cooling time allows the filling to set properly so your slices will hold their shape. A warm pie will have a runny filling, while a properly cooled pie will have the perfect consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve slices at room temperature or slightly warmed with a scoop of vanilla ice cream. Store leftover pie covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The crust will soften slightly when stored but will still be delicious!</li></ol>