Spiced Blueberry Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pie 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 cold unsalted butter, cubed</li> <li class="ingredients-single-item">60-80ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar (helps tenderize the dough)</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">750g fresh blueberries (frozen work too)</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">45g cornstarch (for thickening)</li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground nutmeg</li> <li class="ingredients-single-item">1/4 tsp ground star anise (or allspice)</li> <li class="ingredients-single-item">1/4 tsp ground cardamom</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1 tsp lemon zest</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li> <li class="ingredients-single-item">1 tbsp demerara 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">Pie shield or aluminum foil</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 use a pastry cutter or your fingertips to work it into the flour until pea-sized pieces remain. This creates pockets of butter that will produce flaky layers during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Combine ice water and apple cider vinegar in a small cup. Gradually add the liquid to the flour mixture, a tablespoon at a time, stirring gently with a fork until the dough just begins to come together. It should be shaggy but hold together when pinched. Be careful not to overwork or add too much water, which would develop gluten and make your crust tough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough into two portions, one slightly larger (about 60%) for the bottom crust. Shape each into a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for a flaky crust as it prevents the butter from melting before hitting the hot oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Prepare the filling: In a large bowl, gently toss blueberries with both sugars, cornstarch, all the spices, lemon juice, zest, and vanilla extract. The cornstarch will thicken the juices as they release during baking, preventing a soggy bottom crust. Let the mixture sit for 15 minutes to allow flavors to meld. </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 helps cook the bottom crust properly). </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Roll out the larger disc of dough on a lightly floured surface to about 3mm thickness and a diameter of approximately 30cm. Roll the dough onto your rolling pin and unroll it over your pie dish. Gently press it into the dish, leaving about 1cm overhang. Refrigerate while you prepare the lattice top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll out the second disc to similar thickness. Using a pastry wheel or knife, cut it into strips about 2cm wide for the lattice. You'll need approximately 10-12 strips. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the chilled bottom crust from the refrigerator and pour in the blueberry filling, mounding slightly in the center. Arrange half the dough strips across the pie in one direction, then weave the remaining strips perpendicular to create a lattice pattern. Trim the edges to 1cm beyond the rim, then fold the bottom crust over the lattice strips and crimp decoratively. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Brush the lattice thoroughly with egg wash, making sure to get into all the crevices, then sprinkle generously with demerara sugar for a beautiful 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). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the filling is bubbling vigorously and the crust is deep golden brown. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil after about 25 minutes of baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the pie to cool on a wire rack for at least 3 hours before slicing. This crucial resting period allows the filling to set properly – cutting too soon will result in a runny filling. The pie tastes wonderful slightly warm or at room temperature, and pairs beautifully with vanilla ice cream or lightly whipped cream. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Store any leftover pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 5 days. You can rewarm individual slices in a 150°C (300°F) oven for about 10 minutes to recrisp the crust. </li> </ol>