This vibrant double crust blueberry pie has a juicy filling that bursts with blueberry flavor with minimal sugar so the fruit can really shine. Note I use a grated apple in the filling to help with the thickening of the pie and added natural sweetness, you won’t taste it. If you are making your own pie crust make sure to allow for an extra hour to let the dough chill or make it the day before and let it rest in the fridge overnight.
Keyword blueberries, dessert, pie
Prep Time 30minutes
Cook Time 1hour15minutes
Resting time 1hour30minutes
2 1/2cupsall-purpose flour350 g
1cupunsalted cold butter225 g or 2 sticks
8 to 10tablespoonsice cold water
6cupblueberries2 pounds or 910 g
1/4cuptapioca starch or cornstarch
1applepeeled and grated
Make a double pie crust by placing the flour, sugar and salt in a large bowl. Whisk together with a balloon whisk. Cut the butter into 1/2-inch cubes. Sprinkle over the dry ingredients. Using your fingers, smash the butter cubes into small flat pieces, about the size of peas. If the butter starts to stick to your hands, dip them back into the dry ingredients and coat with the flour.
Once the butter has been broken down, drizzle the water over the flour and butter, tossing the dry ingredients with a fork. Once all the water is added, continue to toss, eventually working the wet and dry ingredients together with your hands. If the dough is too dry, add an additional 1 tablespoon of water, up to 2 tablespoons, until a dough forms.
Once the dough has formed, divided the dough in half. Take half the dough and form a ball, then flatten it into a 1-inch disk. Wrap tightly with plastic wrap, then repeat with the second half of the dough. Refrigerate for 1 hour or overnight.
Once the dough has chilled, roll out one pie crust disk into a 12-inch disk.
Carefully move the dough into a deep-dish pie pan, making sure not to stretch the dough as you transfer it. Just gently fit it into the dish. Trim any excess dough around the pan.
Place the blueberries, lemon zest, juice, tapioca starch, sugar, cinnamon, allspice (if using), salt, and grated apple in a large bowl. Mix to combine. Pour the filling into the pie crust.
Roll out the second disk of dough into a 12-inch disk. Cover the pie with the top crust.
Trim any excess pie crust, then seal the edge of the pie crust together by pinching the two crusts together. Decoratively crimp the pie edges. Place in the refrigerator and chill for 30 minutes. Preheat the oven to 425°F.
Once the pie has chilled, place it on a rimmed baking sheet. Beat the egg yolk and water together in a bowl then brush it all over the top of the pie. Sprinkle the sugar all over the top of the pie.
Cut some vents on top of the dough to let the steam release. Bake in the oven for 20 minutes. Reduce the heat to 350°F and bake an additional 50 to 60 minutes, or until the pie filling is bubbling up through the top pie crust. Check the pie 40 minutes after turning down the heat to see if the pie crust is browning too fast. If so, cover it with aluminum foil to prevent burning.Let the pie cool completely before serving for the filling to set.
Blueberry Pie https://www.eatthelove.com/blueberry-pie/