Ultimate Wild Blueberry Pie
Kara Lydon of The Foodie Dietitian has shared her sweet childhood memory of the wild blueberry harvest season with a recipe for a buttery, flaky, gooey, and sweet wild blueberry pie.
| Servings | Cook Time |
| 4-8people | 45-50minutes |
| Servings |
| 4-8people |
| Cook Time |
| 45-50minutes |
Ingredients
- Crust
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 1/2 sticks cool unsalted butter cut into 1/2-inch cubes
- 7-8 tbsp water ice cold
- 1 egg beaten
- Filling
- 5 cups frozen wild blueberries
- 1/2 cup sugar
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1/4 cup tapioca starch
- 1 1/2 tbsp cold butter cut into 1/2-inch cubes
Portions: people
Units:
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Ingredients
Portions: people
Units:
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Instructions
- In a large bowl, whisk together the flour, sugar and salt until combined. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
- If using a food processor, transfer mixture back to the bowl. Add ice-cold water, one tablespoon at a time, and using your hands, mix together until dough forms.
- Divide the dough mixture into two even sized mounds. Use your hands to form each one into a disk and sprinkle lightly with flour. Wrap each disk tightly in plastic wrap and refrigerate for at least two hours.
- Preheat the oven to 400 degrees F.
- In a large bowl, mix together frozen Wild Blueberries, sugar, lemon juice, cinnamon and tapioca starch. Let stand for 15 minutes.
- Meanwhile, working with one disc at a time, roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick.
- Carefully place the first crust onto a 9-inch pie dish and gently press the dough down against the bottom and sides of the dish.
- Pour the berry filling into the pie shell. Scatter pieces of butter over top.
- Place the second crust over the pie, crimp the edges to seal and make a few slits in the top crust. Or, you can cut the second crust into strips and weave to make a lattice top.
- Brush the top crust with the egg wash. Bake for 45-50 minutes until golden-brown and juices are bubbling.
- Transfer pie to a cooling rack and bring to room temperature before serving.
Recipe Notes
If you don’t have tapioca starch on hand, you can substitute ¼ cup flour but the juices will run slightly.
