This Heirloom Blueberry Pie is a timeless classic, bringing the sweet, juicy essence of fresh blueberries together in a flaky, buttery crust. Perfect for summer gatherings or a cozy family dinner, it's a pie that celebrates the simplicity and beauty of fresh, seasonal ingredients.
The magic starts with the crust. The blend of all-purpose flour, a pinch of salt, and a little sugar sets a solid foundation. The star, however, is the unsalted butter, which must be chilled and diced to create that coveted flaky texture. The secret to bringing it all together is ice water, added gradually to form a dough.
For the filling, fresh blueberries bring their natural sweetness and juiciness. We balance this with granulated sugar and thicken it with cornstarch to keep the filling from becoming runny. A hint of cinnamon adds warmth, while lemon juice brightens the flavors. A few small pieces of butter enrich the filling as it bakes.
Finally, the egg yolk and milk mixture brushed on the crust gives it a beautiful, golden finish.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a delightful contrast, serve it with a hot cup of Earl Grey tea, which complements the blueberry flavors nicely.
Start by preheating your oven to 425°F (220°C). This ensures that your pie bakes evenly from the get-go. In a large mixing bowl, combine the flour, salt, and sugar. This is the base of your crust. Cut in the chilled, diced butter until the mixture resembles coarse crumbs. It should look like a bowl of tiny pebbles.
Next, gradually stir in the ice water, one tablespoon at a time, until the dough comes together in a ball. Divide this dough in half and shape each half into a disk. Chill these disks if needed, but if you're ready, roll out one disk on a floured surface to fit a 9-inch pie plate. Gently place this crust into the pie plate, ensuring it fits snugly without stretching.
In another bowl, mix the blueberries, sugar, cornstarch, cinnamon, and lemon juice. Stir until the berries are well coated, then pour this mixture into your prepared crust. Dot the top with small pieces of butter, which will melt and enrich the filling as it bakes.
Roll out the second disk and place it over the filling. Press the edges together to seal, then flute them for a decorative touch. Don’t forget to cut slits in the top crust; these let steam escape and prevent a soggy pie.
For a beautiful finish, mix the egg yolk and milk and brush this over the crust. This step gives your pie a lovely golden hue. Bake for 45-50 minutes, until the crust is golden brown. Let it cool on a wire rack to let the filling set.
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