In today’s episode, we bring the blueberry pie with flaky crust to fulfill the cravings for sweet tooth!
For Pie Crust dough: (Yields: 2 crusts)
- 3 cups all-purpose flour.
- 1/2 Tbsp granulated sugar.
- 1/2 Tsp salt.
- 1/2 lb Cold unsalted butter (diced).
- 6 Tbsp cold water.
For Blueberry Pie:
- 2 Pie crusts.
- 6 cups of blueberries.
- 1 tsp lemon zest (from 1 lemon).
- 2 Tbsp lemon juice.
- 4 1/2 Tbsp all-purpose floor.
- 1/2 cup granulated sugar.
- 1 Tsp ground cinnamon.
- Egg wash: 1 egg + 1 Tbsp water
For Pie Crust dough:
Take all-purpose flour in a large mixing bowl. Add salt and sugar; and mix them well. Now add diced butter and water. Start combining the butter with the flour to form the dough for our pie crust. I used my hands to combine the dough. However, I would recommend using food processor to combine the mixture with ease.
While combining with hands, you may use the kitchen work area to combine the dough. Please ensure not to kneed it, we are just combining the flour mix and butter evenly.
Once the dough is combined evenly, wrap it in the plastic wrap and refrigerate it for an hour.
For Blueberry Pie:
Start preheating the oven at 375 °C. Now have our crust dough ready, we will divide the dough into two halves and start rolling one half to 13 inch for a 9 inch dish. Ensure to keep combining the ends while you roll the dough. Once we have the right size, we are going to transfer it to our dish. Please do not worry if it does not look perfect. Once you give the crust base the shape of the dish, you might fix the ends of the base for our pie crust. Repeat the rolling process for the other half and start cutting out stripes for the lattice on our top crust.
Take blueberries in a medium mixing bowl and add the all-purpose floor, granulated sugar and ground cinnamon. Mix them all. Next, grate the lemon zest and squeeze the lemon juice. Mix all the ingredients well to form the filling for our pie.
Add the filling to the pie base, which we placed in the dish. Now place the stripes with some space placing the longest in the middle and smallest at the ends. Now fold the alternate stripes and place remaining stripes moving alternate stripes each time you place one stripe across to form a lattice.
Apply generously the egg wash (mix of 1 egg and 1 tbsp water) to get the glossy look flaky crust on the top. Once the over is ready, bake it for 55 minutes.
Here, we are ready to enjoy our ultimate Blueberry pie with flaky crust!