Muskoka Blueberry Pie
Indulge in the rustic charm of Muskoka Blueberry Pie, a timeless dessert that highlights the natural sweetness of plump, juicy blueberries. This homemade pie features a flaky, buttery crust made from scratch, perfectly cradling a luscious filling infused with fresh lemon zest, cinnamon, and just the right touch of sugar. Whether you opt for a classic lattice design or a decorative top crust, this pie is baked to golden perfection and guarantees a show-stopping presentation. Ideal for summer gatherings or a cozy night in, this delectable pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. With its harmonious blend of tart and sweet flavors, Muskoka Blueberry Pie is a true celebration of seasonal fruit and homemade goodness.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Ice water
- 5 cups Fresh blueberries
- 0.75 cup Granulated sugar (for filling)
- 3 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 0.25 teaspoon Ground cinnamon
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (or water, for egg wash)
- 2 teaspoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter into the dry mixture. Use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Slowly drizzle in the ice water, one tablespoon at a time, mixing with a fork or your hands until the dough begins to come together. Avoid overworking the dough.
Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack to catch any drips.
In a large bowl, mix the fresh blueberries with granulated sugar, cornstarch, lemon juice, lemon zest, and ground cinnamon. Toss until the blueberries are evenly coated.
On a lightly floured surface, roll out one of the chilled dough disks to fit a 9-inch pie plate. Gently transfer the rolled-out dough into the pie plate, allowing the edges to hang over.
Pour the blueberry filling into the prepared bottom crust, spreading it out evenly.
Roll out the second dough disk to create the top crust. You can place it whole, cut it into strips for a lattice pattern, or use cookie cutters for decorative shapes.
If using a solid top crust, cut a few slits for ventilation. If creating a lattice pattern, weave the strips over the filling.
Trim and crimp the edges of the pie crust to seal. Beat the egg and milk together to make an egg wash, then brush it over the top crust. Sprinkle with coarse sugar if desired.
Place the pie on the preheated baking sheet in the oven. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve warm or at room temperature, optionally with vanilla ice cream.
Nutrition Facts
Calories |
4094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 543.0 g | 197% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 261.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 197 mg | 15% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1061 mg | 23% | |
*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.
