Easy Blueberry Pie Recipe with Frozen Blueberries

Ingredients

Steps

1. 1
   Whisk together the flour and salt in a large bowl.

   • 313 g (2½ cups) All-Purpose Flour
   • 5 g (¾ tsp) Coarse Salt
2. 2
   Cut in the butter with a fork or pastry cutter until the mixture is crumbly with pea-sized butter pieces.

   • 114 g (1 stick) Butter, chilled and diced
3. 3
   Drizzle in ice water a little at a time, mixing until the dough comes together into a ball.

   • 178 g (¾ cup) Water, Ice Cold, plus more as needed
4. 4
   Chill the dough: Divide the dough into 2 equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 3 days).

Ingredients

Steps

1. 1
   Prep: Preheat the oven to 350F and position a rack in the center.
2. 2
   Roll out the first disk of dough to an 11–12-inch circle on a floured surface, transfer to a pie plate, pressing into the bottom and sides, and prick the bottom with a fork.
3. 3
   Make the filling: In a large bowl, toss the blueberries with cornstarch, sugar, lemon juice, and salt until coated. Pour into the crust and spread evenly.

   • 888 g (6 cups) Blueberries, do not thaw
   • 56 g (7 tbsp) Cornstarch
   • 200 g (1 cup) Granulated Sugar
   • 31 g (2 tbsp) Lemon Juice
   • 3 g (½ tsp) Coarse Salt
4. 4
   Roll out the second disk to a 10–11-inch circle and place atop the filling. Tuck and flute the edges, then cut 6–8 slits in the top. Bake immediately after assembling.
5. 5
   Brush the top crust lightly with the egg wash.

   • 50 g (1 Egg) Eggs, lightly beaten with water for egg wash

Steps

1. 1
   Bake the pie at 350F for 90–120 minutes, until the crust is golden and the center is bubbling. Check at 45 minutes and every 10 minutes thereafter; if the crust browns too quickly, cover loosely with foil.

Steps

1. 1
   Let the pie cool to room temperature before slicing to allow the filling to set.