Blueberry pie, one of my favourite things to bake this year. Rich juicy pie filling with a flakey all butter pie crust.
Blueberry picking one of our favourite activity for the last couple of years and we went earlier this month to do a wee bit of picking. Middelveen blueberry farm is more like a family run small farm behind their house and the owners are super sweet. The farm definitely has the best blueberries! Did you know there is a kind of blueberry that tastes like Coca cola! Now off to make the blueberry pie
Flakey All butter pie crust with blueberry pie filling and all butter pie topping.
Pie Crust (9 inch pan)
- 360 gm All purpose Flour 3 cups
- 300 gm Salted Butter 1 ⅓ cups
- 80 ml Apple cider Vinegar ⅓ cup
- 60 ml Cold water ¼ cup
- 1 tbsp Sugar
- 1000 gm Blueberries a little over 2 pounds
- 150 gm Sugar ¾ cup
- 3 tbsp Corn Flour
- 2 tsp Lemon zest
- 1 M Egg
- 2 tsp Sugar
Pie Crust (9 inch pan)
In a large bowl, add the flour and salt. Cut the cold butter into cubes and add them into the dry ingredient.
Using your finger, lightly rub the butter and flour until the flour is slightly covered with butter. Try to not break the butter into tiny bits as the larger pieces of butter in the dough helps it to be flakey AF.
Mix the apple cider vinegar and water and add the chilled vinegar -water mixture as needed, so that the dough can stick together.
Divide the dough into ⅔ and ⅓ portions. Wrap in a cling and chill it in the fridge for 1-2 hours or overnight.
In a large bowl. Add the blueberries, sugar, corn flour and lemon zest together and mix well.
Chill the mixture until you are ready to bake.
Take out the dough from the fridge and let it thaw for 15-30 minutes. On a well floured surface, place one disc and start rolling out the dough to about 1/4-1/2 inch thick.
On a lightly greased and floured pie tin, roll over the pie dough base. Let it chill for 15-30 minutes in the refrigerator again.
Roll the second dough disc out, using pie cutters or cookie cutter. Cut out the pattern you like , i used small flower cutter to top. Chill for a few minutes in the refrigerator.
Add the blueberry pie filling into the rolled out pie crust. Top with the flower cutter cutouts. Chill for another 30 minutes in the freezer.
Preheat the oven to 450 F /230 C degrees. When the oven is ready, whisk the egg and brush it over the pie crust. Sprinkle sugar over the egg wash.
Let it bake for 20 minutes on 450F and reduce it to 350F for another 20-30 minutes. This helps the base cook through without being soggy!
Once baked and gooey golden crusted. Let it cool to room temperature or cool it overnight.
Enjoy with dollop of ice cream or Chantilly cream
Happy Baking !
If you want to check out other classic pies