Blueberry Pie

Blueberry Pie Ingredients (makes 1 pie)

Pie crust

all purpose flour	3 cups
sugar	1 tsp
salt	1 tsp
ice cold butter, cut into ¼ inch cubes	1.5 sticks
ice cold water	½ cup
bench flour (all purpose) for rolling pie crust	1 cup

Pie filling

fresh blueberries	24 oz
sugar	½ cup
vanilla extract	1 tsp
corn starch	2 tablespoons
Zest of 1 lemon	1
fresh grated nutmeg	¼ tsp
butter cut into ¼ inch pieces	2 TBSP

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!