Homemade Blueberry Pie
For the crust:
2 3⁄4 cups all-purpose flour
4 tablespoons granulated sugar, divided
1 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, cubed
1⁄2 cup ice water
1 large egg white
For the filling:
4 cups fresh or frozen blueberries
3⁄4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
Method:
1. To make the crust, add the flour, 3 tablespoons of the sugar, and the salt to a food processor. Pulse to combine. Add the butter and pulse until the mixture is the size of small peas. With the processor running, slowly add the ice water until combined. Transfer the dough to a lightly floured countertop, kneading a couple of times to combine. Divide the dough in half, flatten slightly, and wrap tightly with plastic wrap. Refrigerate for 2 to 3 hours.
2. Preheat the oven to 350°F and spray a deep 9-inch pie plate with nonstick cooking spray.
3. To make the filling, add the blueberries, sugar, and cornstarch to a large bowl, tossing to combine. Add the lemon juice and toss to combine. Remove the pie dough from the plastic wrap and place onto a lightly floured countertop. Roll each piece of dough into a 10-inch round. Place one rolled crust into the bottom of the prepared pie plate, pressing gently around the bottom and up the sides of the plate. Pour the blueberry filling into the pie plate. Place the second rolled pie crust over the blueberry filling and crimp the edges as desired to enclose the filling.
4. With a knife, cut 3 to 5 slits in the crust’s top to allow steam to escape. Whisk the egg white with 1 teaspoon of water, brush over the top of the pie, then sprinkle with the remaining 1 tablespoon sugar. Bake for 65 to 80 minutes, until the crust is golden and the filling is bubbling. Let cool for 30 minutes before cutting into slices.
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