Combine the flour with salt and sugar. Add the cold butter cube and mix with a pastry cutter or in a food processor. Do not over mix it. Add cold water 1 Tablespoon at a time and mix everything together to make a dough. Cut the dough in half and cover with plastic wrap. Store in the refrigerator for 2 hours. If in a hurry, keep in the freezer for 20-30 minutes.
Roll the dough into a big circle to about 1/2 inch thickness. Grease and dust the pie dish and place the rolled dough on it.
Use your fingers to fix the dough properly in the dish. Crimp the edges with your Knuckles.
Blueberry Pie Filling
Heat a skillet over medium heat. Add Fresh Blueberries, Sugar, Lemon Juice, Lemon Zest, Cinnamon and Thyme. Add some cornstarch and cook over a low flame until it thickens.
For the Top Crust
Roll the dough to a circle and cut out long 1/2 inch wide strips.
First, arrange all the vertical strips. Then pick up alternate ones and place a horizontal strip. Repeat this same step so that you have a lattice ready.
Brush the Top with Milk and Eggwash. Sprinkle some Coarse sugar on top and bake.
Bake the Pie for 40 minutes at 200C or 400 F. Cool it down to room temperature for 2-3 hours before you cut it out and serve.
Video
Nutrition
Nutrition Facts
Best Homemade Blueberry Pie
Amount Per Serving
Calories 797Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 29g181%
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 123mg41%
Sodium 660mg29%
Potassium 121mg3%
Carbohydrates 95g32%
Fiber 3g13%
Sugar 65g72%
Protein 4g8%
Vitamin A 1485IU30%
Vitamin C 10mg12%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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