Blueberry Pie 10 Inch
Indulge in the timeless charm of a classic Blueberry Pie, perfectly sized for a 10-inch pie dish and bursting with the vibrant flavors of juicy, fresh blueberries. This homemade dessert starts with a buttery, flaky crust made from scratch, lovingly enveloping a sweet-tart blueberry filling enhanced with a touch of lemon juice and zest for a refreshing zing. The top crust can be customized to your liking—choose between a traditional solid cover or a stunning lattice design, finished with a golden egg wash and a sprinkle of coarse sugar for an irresistible sparkle and crunch. With just 30 minutes of prep and a bake time of under an hour, this pie is the perfect centerpiece for any gathering or as a comforting treat for your family. Serve it slightly warm with a scoop of vanilla ice cream or whipped cream for the ultimate dessert experience.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 0.25 cup Granulated sugar
- 0.5 teaspoons Salt
- 6 tablespoons Ice water
- 5 cups Fresh blueberries
- 0.75 cup Granulated sugar (for filling)
- 0.25 cup Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Unsalted butter (optional, for dotting filling)
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together.
Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
In another large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Stir gently to coat the blueberries. Set aside.
Preheat the oven to 400°F (200°C).
On a floured surface, roll out one chilled dough disk into a 12-inch circle. Fit it into a 10-inch pie dish, leaving a slight overhang.
Pour the blueberry filling into the prepared pie crust. Dot the filling with the optional butter if desired.
Roll out the second dough disk into a 12-inch circle. Place it over the filling, or cut it into strips and create a lattice top. Trim and crimp the edges to seal.
Brush the top crust or lattice with the beaten egg, and sprinkle with coarse sugar if desired.
Place the pie 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.
Allow the pie to cool completely on a wire rack before serving, about 2-3 hours, to let the filling set.
Serve and enjoy your homemade 10-inch blueberry pie!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 36.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 123 mg | 3% | |
*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.
