Are you ready to transport yourself to a sun-drenched blueberry patch? This wild blueberry pie recipe captures the essence of summer in every bite, with a burst of juicy, tangy berries nestled in a flaky, golden crust. Whether you're a seasoned baker or just starting your culinary journey, this recipe is designed to be approachable and rewarding, resulting in a delicious homemade pie that will impress your friends and family. It's the perfect addition to your collection of easy recipes and healthy meals, ideal for a quick dinner or a special occasion.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 4 cups fresh wild blueberries (or high-quality frozen – thawed and drained)
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Pinch of salt
Instructions:
Making the Crust:
- Whisk dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add ice water: Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more tender crust.
Assembling the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Prepare the filling: In a large bowl, gently combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt.
- Fill the crust: Pour the blueberry filling into the pie crust.
- Top with crust: Roll out the second disc of dough and either place it over the filling, crimping the edges to seal, or cut it into strips for a lattice top. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Wild Blueberry Pie:
- Use high-quality ingredients: The flavor of your pie depends heavily on the quality of your blueberries. Fresh wild blueberries are ideal, but high-quality frozen blueberries work just as well.
- Don't overmix the dough: Overmixing the crust dough will develop the gluten, resulting in a tough crust.
- Blind bake (optional): For a crispier bottom crust, you can blind bake it for 15 minutes before adding the filling. Line the crust with parchment paper and fill with pie weights or dried beans.
- Serve warm or cold: This pie is delicious served warm with a scoop of vanilla ice cream or cold as a refreshing dessert.
Variations:
- Add a crumble topping: Sprinkle a buttery crumble topping over the blueberries before baking for extra texture.
- Use other berries: Substitute raspberries, blackberries, or a mix of berries for some of the blueberries.
- Make a mini pie: This recipe can easily be adapted to make individual mini pies using muffin tins.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-22g Carbohydrates: Approximately 45-55g Sugar: Approximately 25-30g Protein: Approximately 3-4g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy this delicious and easy homemade pie! It's a surefire way to brighten any day and make fantastic quick dinner ideas or delicious dishes for any occasion. It's one of the best recipes you'll find for a truly satisfying homemade treat.