Ingredients
Filling:
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5 cups frozen blueberries
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1 cup white sugar
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5 tablespoons cornstarch
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1 teaspoon lemon juice
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¼ teaspoon salt
Pie Crust:
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2 ¼ cups all-purpose flour
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½ teaspoon salt
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¾ cup salted butter
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6 tablespoons cold water, or more as needed
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1 tablespoon salted butter, cut into small pieces
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1 teaspoon salted butter, or as needed
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¼ cup milk
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Make the filling: Combine frozen blueberries, sugar, cornstarch, lemon juice, and salt in a medium pot; mix well to coat blueberries. Cook over medium-high heat, stirring often, 10 to 15 minutes.
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Meanwhile, make the crust: Combine flour and salt in a large mixing bowl. Cut in 3/4 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
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Divide the dough in half and shape into balls. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer crust to a 9-inch pie dish. Trim the edge of the crust with scissors and crimp the rim with fingertips and knuckles.
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Pour filling into prepared pie crust. Dot with 1 tablespoon butter.
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Roll top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
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Combine remaining 1 teaspoon butter with milk in a microwave-safe cup. Microwave at 10-second intervals until butter is melted; brush over pie.
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Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Recipe Tip
To measure your crust, put your pie dish upside down on top of the rolled-out dough. Cut a circle 1 inch larger than the pie dish.
Nutrition Facts (per serving)
467 | Calories |
20g | Fat |
69g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 467 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 12g | 62% |
Cholesterol 52mg | 17% |
Sodium 360mg | 16% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 4g | 13% |
Total Sugars 34g | |
Protein 5g | 9% |
Vitamin C 3mg | 3% |
Calcium 29mg | 2% |
Iron 2mg | 10% |
Potassium 109mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.