Blueberry Pie
Ingredients
Pie Dough
-
3½
cups
all-purpose flour
-
2
Tbsp.
granulated sugar
-
1½
tsp.
kosher salt
-
1½
cups
chilled unsalted butter, cut into pieces
-
¼
cup
chilled vodka
-
2
Tbsp.
fresh lemon juice
Blueberry Filling and Assembly
-
4
pt.
fresh blueberries
-
5
Tbsp.
cornstarch
-
1
tsp.
finely grated lemon zest
-
2
Tbsp.
fresh lemon juice
-
¼
tsp.
kosher salt
-
¾
cup
raw sugar or granulated sugar
-
1
large
egg
-
all-purpose flour
for dusting
Instructions
- Prepare the pie dough by mixing flour, sugar, and salt, then incorporating butter until the mixture resembles coarse crumbs.
- Add vodka, lemon juice, and ice water to form a shaggy dough, then chill for at least 2 hours.
- For the filling, combine blueberries, cornstarch, lemon zest, lemon juice, salt, and sugar; let sit for 30 minutes.
- Roll out the dough and place one round in a deep pie dish, then fill with blueberry mixture.
- Create a lattice top using remaining dough strips and seal the edges.
- Chill the pie in the freezer for 10 minutes before baking.
- Bake the pie starting at a high temperature, then lower it until the crust is golden and juices are bubbling.
- Cool the pie for at least 4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
70mg
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