Heirloom Blueberry Pie

A timeless blueberry pie recipe featuring a flaky buttery crust and a juicy blueberry filling, perfect for summer gatherings and holiday celebrations.

Prep time: 30 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

2 1/2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 cup unsalted butter, chilled and diced

6 to 8 tablespoons ice water

5 cups fresh blueberries

1 cup granulated sugar

1/4 cup cornstarch

1/2 teaspoon ground cinnamon

1 tablespoon lemon juice

1 tablespoon butter, cut into small pieces

1 egg yolk

1 tablespoon milk

Instructions

1. Preheat oven to 425°F (220°C).

2. In a large bowl, mix flour, salt, and sugar. Cut in butter until mixture resembles coarse crumbs.

3. Stir in water, a tablespoon at a time, until mixture forms a ball. Divide dough in half and shape into disks.

4. Roll out one disk on a floured surface to fit a 9-inch pie plate. Place crust in pie plate.

5. In another bowl, combine blueberries, sugar, cornstarch, cinnamon, and lemon juice. Pour into crust and dot with butter.

6. Roll out second disk and place over filling. Seal and flute the edges. Cut slits in the top to let steam escape.

7. Mix egg yolk and milk; brush over crust.

8. Bake for 45-50 minutes or until crust is golden brown. Cool on a wire rack.

Storage

Store the pie covered in the refrigerator for up to 4 days.

Reheating

To reheat, warm slices in a 350°F (175°C) oven for about 10 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.