This award-winning Fresh Blueberry Pie recipe highlights the best of seasonal blueberries with a juicy, homemade filling encased in a deliciously flaky crust. It's perfect for a summer party or a delightful dessert to enjoy with friends.
In a large bowl, combine all-purpose flour and salt. Add the cold unsalted butter, and using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
2
Gradually add 3 to 4 tablespoons of ice water, mixing until the dough comes together. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
3
Preheat the oven to 425°F (220°C).
4
On a floured surface, roll out the chilled dough to fit a 9-inch pie plate. Carefully transfer the dough to the pie plate, trim any excess dough, and flute the edges.
5
Prick the bottom of the pie crust with a fork, then refrigerate for another 30 minutes.
6
Line the pie crust with a double thickness of foil, and fill the foil with pie weights or dried beans.
7
Bake the pie crust on a lower oven rack for 20-25 minutes, or until golden brown.
8
Remove the pie weights and foil, and bake the pie crust for an additional 3-6 minutes, or until the bottom is golden brown. Let it cool on a wire rack.
9
In a saucepan over medium heat, combine sugar, cornstarch, 1/8 teaspoon salt, and 1/4 cup cold water until smooth. Stir in 3 cups of fresh blueberries.
10
Bring the blueberry mixture to a boil, and cook while stirring for 2 minutes, or until thickened and bubbly. Remove the saucepan from heat.
11
Add 1 tablespoon of butter, lemon juice, and the remaining 2 cups of blueberries to the saucepan. Stir until the butter is melted and the berries are well-coated.
12
Pour the blueberry filling into the cooled pie crust, and refrigerate the pie for at least 2 hours, or until set, before serving.