Blueberry Pie

An excellent dessert that is so good, one piece will definitely not be enough.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 380 g Flour, Wheat, bread flour

  • 2 spoons Sugar, white

  • 0.25 teaspoons Salt, table

  • 250 g Butter, unsalted

  • pieces Water

Filling

  • 800 g Blueberry, raw

  • 120 g Sugar, white

  • 40 g Koruzni škrob

  • 1 teaspoon Lemon, fresh, without shell

  • 1 spoon Juice, lemon

  • 0.25 teaspoons Spices, cinnamon, ground

  • 1 spoon Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • pieces Powdered sugar

Steps

  1. First, prepare the crumbly dough. Sift the flour into a bowl and mix it with salt and sugar. Add the cold butter cut into cubes, then use your fingertips to work the fat into the dry ingredients, lifting the mixture to make it airy and crumbly. Add enough cold water to combine the ingredients into a dough.

  2. Quickly knead the dough on a clean work surface to form a uniform ball, then cut it in half to get two pieces. Flatten them into thicker disks and wrap each separately in plastic wrap. Chill the dough pieces in the refrigerator for at least 30 minutes.

  3. Take one piece of dough from the refrigerator and roll it out on a lightly floured work surface into a larger circle. It should be large enough to cover the bottom and sides of a 23-centimeter pie dish. Transfer the rolled-out dough to the dish using a rolling pin and gently press it into the bottom and sides with your fingers. Trim any excess dough hanging over the edges. Cover the dish with plastic wrap and refrigerate.

  4. Take the second piece of chilled dough from the refrigerator and roll it out on a lightly floured work surface into a circle. It should be slightly larger than the diameter of the pie dish. Cut the dough into 2.5-centimeter-wide strips.

  5. Prepare the filling by placing the blueberries in a large bowl and mixing them with sugar, starch, lemon zest, and lemon juice. If desired, add a little ground cinnamon.

  6. Take the pie dish from the refrigerator and pour in the seasoned blueberries, spreading them as evenly as possible over the entire surface. Dot the fruit with small pieces of butter.

  7. Brush the edges of the dough with water. Arrange the dough strips over the blueberry filling, weaving them into a lattice pattern. Make sure to secure the strips well to the dough. Once the pie is assembled, freeze it for 15 to 30 minutes before baking.

  8. Preheat the oven to 200 degrees Celsius. Place the oven rack in the lower third of the oven. Remove the pie from the freezer and brush it with a beaten egg yolk mixed with a tablespoon of water or milk.

  9. Bake the pie at 200 degrees Celsius for 20 minutes, then reduce the temperature to 180 degrees Celsius and bake for an additional 40 to 55 minutes. The pie is done when the crust turns golden brown and the filling is bubbling. If the top browns too quickly but the filling is not fully softened, cover the pie with a piece of aluminum foil or parchment paper during baking.

  10. Let the pie cool completely before slicing. If desired, dust the top with powdered sugar before serving.

Nutrition Information (Per 100g)

  • Calories: 269.34 kcal
  • Fat: 13.25 g
    • Saturated Fat: 8.09 g
  • Carbohydrates: 33.7 g
    • Sugars: 12.77 g
  • Protein: 2.58 g
  • Fiber: 1.38 g