Blueberry Pie (makes 1 pie)
Pie crust
3 cups all purpose flour
1 tsp sugar
1 tsp salt
1.5 sticks of ice cold butter, cut into ¼ inch cubes
½ cup ice cold water
Pie filling
24 oz fresh blueberries
½ cup sugar
1 tsp vanilla extract
2 tablespoons corn starch
Zest of 1 lemon
¼ tsp fresh grated nutmeg
2 TBSP butter cut into ¼ inch pieces
1 cup bench flour (all purpose) for rolling pie crust
Method of prep
Place flour, salt, and sugar into a food processor. Pulse to mix ingredients. Add butter to food processor and pulse until butter pieces are about a pea size. Add half of the water and pulse the dough. Add water until the dough forms a ball. Remove the doughball, wrap with plastic wrap and flatten into a disk. Rest dough in the refrigerator covered for at least 20 minutes.
For the filling:
Toss all filling ingredients together in a medium sized bowl. Set aside.
To assemble the pie:
Divide dough in half. Roll the bottom layer of crust into an 1/8 inch thick circle. Make sure the circle is large enough to cover the pie pan and the sides. I recommend using a ceramic pie dish! Gently drop the rolled out dough into the bottom of a 10” greased pie pan and make sure the edges rise above the sides by about ¼ inch. Push the dough into the corners of the pie pan. Decoratively crimp the edges of the pie. Use a fork or a pie docker to dock the bottom of the pie (poke holes). Add the filling to the pie crust.
Next, roll the top crust out into 1/8 inch thick circle. Cut desired top crust shape, I love a lattice on a blueberry pie! Brush the top with egg wash and sprinkle with sugar if desired!
Bake at 425 degrees for 45 minutes!