Blue Mountain Blueberry Pie
Indulge in the vibrant flavors of a true summer classic with this Blue Mountain Blueberry Pie, where juicy, fresh blueberries steal the spotlight. Nestled in a buttery, flaky homemade crust that's perfectly crisp, this pie is accented with a zing of lemon zest and juice to elevate the natural sweetness of the blueberries. The filling thickens to perfection with a touch of cornstarch, ensuring every slice is bursting with luscious fruit without being runny. Topped with your choice of a golden, quilted lattice or a perfectly sealed crust brushed with a rich egg wash and sprinkled with sparkling coarse sugar, this pie bakes to an irresistible golden brown. Whether served warm with a scoop of creamy vanilla ice cream or enjoyed at room temperature, this quintessential homemade dessert is sure to impress at your next family gathering or picnic.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 0.5 cups Ice water
- 6 cups Fresh blueberries
- 0.75 cups Granulated sugar (for filling)
- 0.25 cups Cornstarch
- 1 teaspoons Lemon zest
- 1 tablespoons Lemon juice
- 2 tablespoons Unsalted butter (for filling, cut into small pieces)
- 1 large Egg (for egg wash)
- 1 tablespoons Milk (for egg wash)
- 1 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
To make the pie crust, whisk together 2.5 cups of all-purpose flour, 3 tablespoons of granulated sugar, and 0.5 teaspoons of salt in a large mixing bowl.
Add 1 cup of cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add 0.5 cups of ice water, 1 tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a large bowl, combine 6 cups of fresh blueberries, 0.75 cups of granulated sugar, 0.25 cups of cornstarch, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. Gently toss until well coated.
Roll out one portion of the chilled pie dough on a floured surface to fit a 9-inch pie dish. Transfer it carefully into the dish.
Pour the blueberry filling into the prepared crust. Dot the filling evenly with 2 tablespoons of unsalted butter.
Roll out the second portion of dough to create the top crust. You can either cover the pie completely and cut slits for ventilation, or cut the dough into strips to create a lattice design.
Seal the edges of the pie by crimping them with your fingers or a fork.
In a small bowl, whisk together 1 large egg and 1 tablespoon of milk to make an egg wash. Brush the top crust with the egg wash and sprinkle with 1 tablespoon of coarse sugar, if desired.
Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
If the crust browns too quickly, cover the edges with aluminum foil.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Slice and serve your homemade Blue Mountain Blueberry Pie with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
4420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 139.3 g | 697% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 1302 mg | 57% | |
| Total Carbohydrate | 573.2 g | 208% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 292.9 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 205 mg | 16% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
