The Best Blueberry Pie
This pie is so easy, refreshing and bright with fresh blueberries bursting with every bite! Pair with vanilla ice cream and enjoy this delicious summer treat.
Servings: 10 slices
Ingredients
For the pie shell:
- 2 ½ cups all-purpose flour
- 2 tsp granulated sugar
- ½ tsp salt
- 1 cup salted butter cold
- 4-6 tbsp cold water
For the filling:
- 6 cups fresh blueberries
- 1 cup granulated sugar
- ¼ cup water
- 4 tsp corn starch
- 2 tsp lemon zest
- 2 tsp lemon juice
- ¼ tsp salt
Instructions
For the pie crust:
- In a large food processor, combine flour, sugar and salt and pulse until combined, about 30 seconds. Add cold butter, cutting small pieces and pulsing about 1 minute until combined.
- Pour out onto a floured surface and kneed into a ball, about 1 minute. Wrap tightly in plastic wrap and flatten into a disk. Refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a circle large enough to cover the pie dish, about ¼ inch thick. Gently place the dough over the 9" pie dish and trim and form the crust however you prefer. Lightly cover with saran wrap and return to the fridge for 30 minutes.
- Preheat the oven to 350 degrees. Line the chilled pie crust with parchment paper. Fill it with uncooked rice, pie weights or dried beans. Bake for 20-30 minutes or until completely baked through and golden. Remove from the oven and cool completely before filling.
For the filling:
- Add 1 ½ cup of blueberries, water, granulated sugar and corn starch to a small pot. Simmer for 3-5 minutes, or until the blueberries burst and the mixture begins to thicken. Remove from heat and set aside.
- Add the rest of the blueberries to a medium sized bowl. Pour the cooked mixture into the bowl and add lemon zest, lemon juice, and salt. Stir to combine.
- Pour the blueberry mixture into the cooked pie shell and chill for at least two hours. Serve with whipped cream or ice cream and enjoy!