Best Ever Blueberry Pie
Blueberry pie is always better with a scoop of vanilla ice cream. This blueberry pie recipe is a perfectly simple dessert.
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2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter, cut into chunks
4 to 5 tablespoons cold water
3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon freshly grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 cups thawed frozen blueberries
How to make
Heat oven to 400°F.
Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 dough ball in plastic food wrap; refrigerate. Roll out remaining dough ball on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.
Combine sugar, 1/2 cup flour, lemon zest, cinnamon and nutmeg in bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.
Roll out refrigerated dough ball on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8-10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.
Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
Sufficient baking. That's what prevents a soggy crust in juicy fruit pies. The crust will be a nice, deep golden brown. Utilize the full bake range, don't worry if you have to leave it in a few extra minutes. If you're using a glass pie plate you can always peek at the bottom before taking out of the oven.
Cool pie at least 1 hour; serve warm. Store refrigerated.
If using fresh blueberries, toss with 1 tablespoon lemon juice before coating in flour, lemon zest, cinnamon and nutmeg. Bake as directed.
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