Blueberry Pie

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Blueberry Pie!
Adelenne loves Pies! She often makes them, and has now become quite an expert Pie maker! So here, Adelenne has kindly shared her lovely recipe to show us how she makes her Blueberry Pie.
Recipe by Adelenne Lee

Prep Time: 30 minutes

Cook Time: Approx 1 hr 20 minutes

Yield: 6 Persons

You will need: 9 inch pie dish

Ingredients

Pie dough:
*** You will have a little dough left over which you can freeze or make little tarts!
2 1/2 cup AP flour
Pinch of salt
1 tsp sugar
250g / 1 cup butter, cold and chopped
1/4-1/2 cup ice water

The filling
4 cups of frozen blueberries
1/2 cup sugar
2 tbs corn starch
2 tbs lemon juice
Zest of a lemon

Instructions

First make the pastry
1. Put flour, salt and sugar in food processor, add butter, pulse until mixture resembles coarse crumbs.

2. Slowly add 1/4 cup ice water. Pulse till dough is crumbly but holds together when squeezed.
Do not overmix to have a flaky crust. You should see some pieces of butter still.

3. Divide dough into two portions, with dough still crumbly, wrap with 2 pieces of cling wrap to form 2 balls.
Wrap tight, refrigerate till firm.

To make the pie
1. Preheat oven to 180 C / 350 F. Butter a 9 inch pie plate.

2. Roll out pie dough onto plate. Chill for 20 mins.

3. In a large bowl, put blueberries, cornstarch, sugar, lemon juice and zest. Stir well and pour into chilled pie shell.

4. Roll out remaining dough and cut into strips. Interlace the strips on top the berries. Brush the pastry with egg wash.

5. Bake in the oven for 1 hr 20 mins or until bubbling. Cover top with foil if it gets too brown.

6. Cool for several hours before serving with ice cream or vanilla sauce.

Print

Blueberry Pie

Prep Time

30 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 50 mins

 

Servings: 6

Ingredients

*** You will have a little dough left over which you can freeze or make little tarts!

• 2 1/2 cup AP flour
• Pinch of salt
• 1 tsp sugar
• 250 g / 1 cup butter cold and chopped
• 1/4-1/2 cup ice water

The filling

• 4 cups of frozen blueberries
• 1/2 cup sugar
• 2 tbs corn starch
• 2 tbs lemon juice
• Zest of a lemon

Instructions

First make the pastry

1. Put flour, salt and sugar in food processor, add butter, pulse until mixture resembles coarse crumbs.
2. Slowly add 1/4 cup ice water. Pulse till dough is crumbly but holds together when squeezed.
3. Do not overmix to have a flaky crust. You should see some pieces of butter still.
4. Divide dough into two portions, with dough still crumbly, wrap with 2 pieces of cling wrap to form 2 balls.Wrap tight, refrigerate till firm.

To make the pie

1. Preheat oven to 180 C / 350 F. Butter a 9 inch pie plate. Roll out pie dough onto plate. Chill for 20 mins.
2. In a large bowl, put blueberries, cornstarch, sugar, lemon juice and zest. Stir well and pour into chilled pie shell. Roll out remaining dough and cut into strips. Interlace the strips on top the berries. Brush the pastry with egg wash.
3. Bake in the oven for 1 hr 20 mins or until bubbling. Cover top with foil if it gets too brown.
4. Cool for several hours before serving with ice cream or vanilla sauce.