Ingredients and Weight:
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/2 teaspoon (2.5g) salt
- 1 cup (2 sticks/226g) unsalted butter, cold and cut into small cubes
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 4 cups (480g) fresh blueberries
- 1 cup (200g) granulated sugar
- 1/4 cup (25g) cornstarch
- 1/2 teaspoon (2.5g) ground cinnamon
Preparation Time:
20 minutes
Cooking Time:
75-80 minutes
Difficulty Level:
3
Preparation Method Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cubed butter and use your fingers to work it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the 1 cup of granulated sugar, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the blueberries, 1 cup of granulated sugar, cornstarch, and cinnamon. Toss to combine.
- Roll out one half of the dough on a lightly floured surface to form a circle about 12 inches (30 cm) in diameter.
- Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges.
- Pour the blueberry filling into the pie plate and dot with small pieces of cold butter.
- Roll out the remaining dough and cut it into 1-inch (2.5 cm) wide strips.
- Weave the strips over the blueberry filling to create a lattice crust. Trim and crimp the edges.
- Bake for 75-80 minutes, or until the crust is golden brown and the blueberries are bubbling.
- Let cool for at least 4 hours before serving.
Nutritional Information:
Per slice (1/8 of pie):
* Calories: 500
* Fat: 25g
* Saturated Fat: 15g
* Cholesterol: 120mg
* Sodium: 290mg
* Carbohydrates: 55g
* Fiber: 5g
* Sugar: 30g
* Protein: 5g
Dish Characteristics:
- Gooey and flavorful blueberry filling
- Flaky and buttery crust
- Classic American dessert
- Perfect for any occasion
User Comments:
- "This pie is absolutely incredible! The crust is so flaky and the blueberry filling is so gooey and flavorful."
- "I've made this pie several times and it always turns out perfect. It's my go-to dessert for any occasion."
- "This is the best blueberry pie I've ever had. The crust is so buttery and the blueberries are so juicy."
- "I would give this pie 10 stars if I could! It's that good."
Special Precautions and Tips:
- Make sure to chill the dough for at least 30 minutes before rolling it out. This will help prevent the gluten from developing and make the crust more flaky.
- If the blueberries are not fresh, they may be a bit tart. You can add more sugar to the filling to taste.
- If you don't have time to make a lattice crust, you can simply roll out the remaining dough and cut it into shapes to decorate the pie.
