Best Blueberry Pie
141
- Prep Time25 mins
- Total Time1 hr 50 mins
- Makes8 servings
Nothing says summer like a fresh blueberry pie. But there's no need to get fancy—simply roll the crust larger than your pie plate (13-in. for a 9-in. plate) and fold the edges over the filling to get this rustic finish.
Ingredients
680 g blueberries, about 4 1/3 cups
1/2 cup granulated sugar
1/3 cup all-purpose flour
2 tbsp lemon juice
2 tbsp unsalted butter, cube
Plus, to assemble
1 egg, beaten
1 tbsp water
2 tsp coarse sugar
Instructions
POSITION rack in bottom third of oven. Preheat to 350F.
TOSS blueberries with granulated sugar, flour and lemon juice in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
BEAT egg with water in a small bowl. Roll out pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Scrape blueberry mixture evenly into pastry. Dot with butter. Fold pastry over toward centre, overlapping edges. Lightly brush pastry with egg wash and sprinkle with coarse sugar.
BAKE in bottom third of oven until golden, 1 hour and 25 min. Let stand at least 2 hours before serving, or overnight.
Nutrition (per serving)
Calories 327, Protein 4g, Carbohydrates 44g, Fat 16g, Fibre 3g, Sodium 154mg.