Ingredients and Weight:
- Fresh blueberries: 5 cups (1 pound)
- Sugar: 1 cup (200 grams)
- Cornstarch: 1/4 cup (30 grams)
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Butter (cold and cut into small cubes): 1 cup (2 sticks or 227 grams)
- All-purpose flour: 2 cups (250 grams)
- Ice water: 1/4 cup (60 ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine blueberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Toss to combine.
- In a separate bowl, combine flour, 1/2 cup of cubed butter, and ice water. Use your hands to work the butter into the flour until it resembles coarse crumbs.
- Press 2/3 of the crumb mixture into a 9-inch pie plate and trim the edges. Pour the blueberry mixture into the pie crust.
- Sprinkle the remaining crumb mixture over the blueberries.
- In a small saucepan, melt the remaining 1/2 cup of butter. Pour evenly over the top of the pie.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for at least 15 minutes before serving.
Nutritional Information (per slice):
- Calories: 350
- Fat: 15 grams
- Saturated Fat: 8 grams
- Cholesterol: 35 milligrams
- Sodium: 120 milligrams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Sugar: 25 grams
- Protein: 3 grams
Dish Characteristics:
- Flaky and buttery crust
- Sweet and tangy blueberry filling
- Rich and creamy custard
- Perfect for special occasions or as a comforting dessert
User Comments:
- "This pie is absolutely delicious! The crust is perfect and the filling is bursting with blueberry flavor."
- "I've made this pie countless times and it's always a hit at parties."
- "This is the best blueberry pie I've ever had. It's so creamy and decadent."
- "This pie is easy to make and the results are always amazing."
- "I love the combination of blueberries and custard. It's the perfect balance of sweet and tart."
Special Precautions and Tips:
- For a gluten-free version, use gluten-free flour.
- To prevent the crust from burning, cover the edges with foil after 20 minutes of baking.
- If you don't have a pie plate, you can use a large baking dish.
- Let the pie cool completely before cutting into it to prevent the filling from spilling out.
- Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
