Homemade Blueberry Pie

How to make Homemade Blueberry Pie Recipe - There is something so special about a homemade pie sitting on the counter to be enjoyed, especially a vibrant blueberry pie. My simple recipe will have you impressing your family and friends in no time. I love having my boys help roll out the pie crust and press it into the pie plate. They also love stirring the blueberry filling and pouring it into the pie crust. Enjoy this pie warm with a nice scoop of vanilla ice cream.

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.