Wild Blueberry Pie
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, cold and cut into small pieces
- 1/4 to 1/2 cup ice water
For the Filling:
- 4 cups fresh wild blueberries (or frozen, thawed and drained)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
For the Topping:
- 1 egg, beaten
- 1 tablespoon coarse sugar (optional)
Instructions:
- Make the Crust:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Filling:
- In a large bowl, combine the wild blueberries, sugar, cornstarch, lemon juice, lemon zest, cinnamon, and salt. Gently toss to combine.
- Let the mixture sit for 10-15 minutes to allow the flavors to meld.
- Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Fit it into a 9-inch pie dish, allowing the excess dough to hang over the edges.
- Pour the blueberry filling into the crust and dot with the small pieces of butter.
- Roll out the second dough disc and place it over the filling. Trim the excess dough, leaving about a 1-inch overhang. Fold the edges under and crimp to seal.
- Cut small slits in the top crust to allow steam to escape.
- Brush the top of the pie with the beaten egg and sprinkle with coarse sugar if desired.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
This Wild Blueberry Pie is bursting with sweet and tangy flavors, making it the perfect dessert for any occasion. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!