Aprile's Kitchen

This classic blueberry pie is bursting with juicy blueberries and encased in a flaky, buttery crust. It’s a delightful dessert that highlights the natural sweetness and tartness of fresh blueberries.

Ingredients:

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup unsalted butter, cold and cubed
• 6 to 8 tablespoons ice water

For the Blueberry Filling:

• 4 cups fresh blueberries (or frozen, if out of season)
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon butter, cut into small pieces (for dotting)

Instructions:

1. In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. In a large bowl, combine the fresh blueberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss to coat the blueberries evenly. Let the mixture sit for about 10-15 minutes to allow the juices to develop.
4. Preheat your oven to 425 degrees Fahrenheit. Roll out one disk of dough on a floured surface to fit your pie pan. Place the rolled-out dough into the pie pan and trim any excess.
5. Pour the blueberry filling into the crust, spreading it evenly. Dot the top with small pieces of butter.
6. Roll out the second disk of dough and place it over the filling. You can cut slits for a lattice top or simply cover it with the whole crust. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
7. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees Fahrenheit and continue baking for an additional 30-35 minutes or until the crust is golden brown and the filling is bubbly.
8. Allow the pie to cool before slicing and serving.