Creamy Blueberry Pie

This creamy blueberry pie is a masterpiece of flavors and textures, with a buttery crust giving way to a luscious filling packed with fresh blueberries.

The combination of sweet and tangy is simply irresistible, making this pie the perfect dessert for any special occasion or family gathering.

Ingredients

• For the Crust:
• 1 1/4 sticks cold unsalted butter, cut into small pieces
• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ice-cold water
• For the Filling:
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 cups fresh or frozen blueberries

Instructions

Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the flour, confectioners’ sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish, trimming any excess dough from the edges. Crimp the edges to form a decorative border.

Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans.

Return the crust to the oven and bake for an additional 5-7 minutes, or until lightly golden.

Let the crust cool completely on a wire rack. In a separate large bowl, whisk together the granulated sugar, cornstarch, flour, and salt.

Add the softened butter and whisk until well combined.

Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the heavy cream and eggs until well combined.

Add the cream mixture to the sugar mixture and whisk until smooth.

Stir in the blueberries. Pour the filling into the cooled pie crust and smooth the top.

Bake the pie for 40-45 minutes, or until the filling is set and the crust is golden brown.

Let the pie cool to room temperature on a wire rack.

Notes

Make sure to use cold ingredients, especially the butter, to help the crust come together and create a flaky texture.

Don’t overwork the dough when rolling it out, as this can cause it to become tough.

If using frozen blueberries, be sure to pat them dry with a paper towel before adding them to the filling to prevent excess moisture.

To prevent the crust from becoming too dark, cover the edges with foil if necessary during the last 10-15 minutes of baking.

Let the pie cool completely before serving to allow the filling to set and the flavors to meld together.

Consider using a pie shield or crust weights to prevent the crust from bubbling up during baking.

If you’re not using the pie immediately, it can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrional Value

• Calories: 440
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 80mg
• Sodium: 250mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g