A great blueberry pie made with frozen blueberries and a homemade pie crust.
Ingredients
- frozen blueberries: 5 cups
- white sugar: 1 cup
- cornstarch: 5 Tbsp
- lemon juice: 1 tsp
- salt: 0.25 tsp
- ¼ cups all-purpose flour: 2 piece
- salt: 0.5 tsp
- salted butter: 0.75 cup
- water: 6 Tbsp (or more if needed, cold)
- salted butter: 1 Tbsp (cut into small pieces)
- salted butter: 1 tsp (or as needed)
- milk: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C).
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Make the filling: Combine frozen blueberries, sugar, cornstarch, lemon juice, and salt in a medium pot; mix well to coat blueberries. Cook over medium-high heat, stirring often, 10 to 15 minutes.
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Meanwhile, make the crust: Combine flour and salt in a large mixing bowl. Cut in 3/4 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
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Divide the dough in half and shape into balls. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer crust to a 9-inch pie dish. Trim the edge of the crust with scissors and crimp the rim with fingertips and knuckles.
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Pour filling into prepared pie crust. Dot with 1 tablespoon butter.
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Roll top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
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Combine remaining 1 teaspoon butter with milk in a microwave-safe cup. Microwave at 10-second intervals until butter is melted; brush over pie.
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Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
