Rustic Blueberry Pie

Sunday, May 22, 2016

Rustic Blueberry Pie

May 22, 2916


Prep time:

Cook time:

Total time:


Pastry Ingredients


 1 1/2cups all-purpose flour

 1 1/2teaspoons sugar

 1/4teaspoon salt

 10tablespoons cold unsalted butter, cut into small pieces

 1/3cup ice water



Filling Ingredients


1 lb fresh blueberries

2-1/2 tbsp cornstarch

1/2 cup sugar

1/4 tsp salt

1 tbsp cold unsalted butter, cut into pieces

1 egg, lightly beaten

1/2 tsp cinnamon

1 tsp turbinado sugar

2 tsp lemon zest


To a mixing bowl, add the sugar, lemon zest and flour.  Mix together with a whisk, then add the blueberries, vanilla and lemon juice.  Stir.  Add the mixture to the center of the pie dough and spread out, leaving 3 inches of dough clear. 


Make 8 even cuts into the pie dough, about 2 inches in, just short of where your filling stops.  Begin folding the crust up and over the filling, around the entire flat pie.


Brush the edges with the beaten egg, then dot the top of the blueberries with tiny pieces of the butter. 


Bake at 425 for 15 minutes, then 350 for 25 minutes or until the crust is golden brown and the center is bubbly.  Allow to cool completely before cutting and serving.



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