Description
Blueberry paradise awaits in this Deep Dish Blueberry Pie, a luxurious dessert brimming with sweet-tart flavors from ripe berries. Flaky golden crust embraces a luscious filling that promises pure comfort with each heavenly slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 4 cups fresh blueberries
- 1 pie crust dough (homemade or store-bought)
Sweeteners and Binding Agents:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
Finishing and Enriching Ingredients:
- 1 egg, beaten
- 2 tablespoons sugar
- 1 tablespoon heavy cream or water
- ¼ teaspoon salt
Instructions
- Craft a buttery pastry dough by blending all-purpose flour (240 grams) with a pinch of salt. Incorporate chilled unsalted butter (113 grams or ) using a pastry cutter until the mixture resembles coarse breadcrumbs.
- Drizzle ice-cold water (60-75 milliliters or 4-) into the flour mixture, gently kneading until the dough coheres. Divide the dough into two equal portions, shape into discs, and refrigerate for 45-60 minutes to relax the gluten and firm up the butter.
- Heat the oven to 375°F (190°C). Remove one dough disc and roll it out on a lightly floured surface to fit an 8×8 inch (20×20 centimeter) deep baking dish, allowing slight overhang.
- Transfer the rolled dough to the dish, pressing gently into corners. Trim excess edges, then pierce the bottom with a fork to prevent air bubbles. Line with parchment paper and fill with ceramic baking weights or dried beans.
- Blind bake the crust for 15-18 minutes until the edges turn pale golden. Remove weights and parchment, then set aside to cool.
- Combine fresh blueberries (680 grams or ), granulated sugar (150 grams or ), fresh lemon zest, and cornstarch (30 grams or ) in a mixing bowl, ensuring even coating.
- Pour the blueberry mixture into the pre-baked crust, spreading evenly to create a smooth surface.
- Roll out the second dough disc and slice into uniform strips. Weave the strips into an intricate lattice pattern atop the blueberry filling.
- Brush the lattice with beaten egg wash (1 large egg mixed with water) to achieve a glossy, golden finish.
- Bake for 45-55 minutes until the crust turns deep golden brown and the filling bubbles around the edges. Allow to cool for 2-3 hours before serving to let the filling set completely.
Notes
- Chilling dough overnight enhances butter’s flakiness and allows gluten to relax, creating a more tender crust.
- Fresh blueberries work best, but frozen can substitute if thawed and gently patted dry to prevent excess moisture.
- Use cold butter straight from the refrigerator and cut into small cubes for the most consistent, crumbly pastry texture.
- Cornstarch helps thicken fruit filling, preventing a runny pie and ensuring clean, neat slices when serving.
- Egg wash creates a beautiful golden-brown sheen and helps lattice strips stick together during baking.
- Let pie cool completely for at least 2-3 hours to allow filling to set properly and prevent soupy consistency.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg