| Prep Time | 30 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
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Ingredients
Homemade Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp Salt
- 1 cup cold unsalted butter cut into 1/2-inch cubes
- 1/4 - 1/2 cup ice water
Blueberry Filling
- 5 cups fresh blueberries
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1/4 cup corn starch
- 1/2 cup sugar
- 2 tbsp butter
Egg wash
- 1 egg
- 1 tbsp milk
Ingredients
Homemade Pie Crust
Blueberry Filling
Egg wash
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Instructions
Homemade Pie Crust
- Add 1 1/2 cups (195g) flour and salt to a large food processor and pulse together 2 to 3 times. Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
- Add the remaining cup of flour and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
- Move the mixture to a medium mixing bowl and add 4 tablespoons of the ice water. Start with 4 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
- Pour the dough out onto a piece of parchment paper and work just enough for it to come together and form a ball. Cut the ball in half and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When ready to make the crust, place the pie crust onto a piece of parchment paper. You can add a touch of flour if you like, but you don’t have to. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
- Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over the pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust and bake as instructed for your pie.
Blueberry Filling
- In a large bowl mix together the blueberries, lemon juice, zest, sugar, salt, and corn starch.
- Add filling into the pie shell and smooth the top. Return to refrigerator to chill while you roll out the second disk of dough.
- Roll the second disk out to 1/4 an inch thick. Cut into strips for the lattice; the thickness is totally up to you. I will say thicker strips are easier to work with though.
- Arrange rows of strips across the top of your pie. Fold over every other strip halfway up and place another strip of pastry across. Unfold the strips then fold over the other strips. Repeat this process until the lattice is complete.
- Trim the excess and pinch together the edge.
- Brush with the egg wash and sprinkle with sanding or granulated sugar. Tent the edge with tin foil and bake at 425F for 20 minutes then reduce temperature to 350 and bake an additional 50 minutes or until golden and bubbling. Allow to cool and enjoy.