See how easy it is to make a fresh blueberry pie with a homemade crust and is served up with vanilla ice cream for the ultimate dessert!
Prep Time: 50minutes
Cook Time: 40minutes
Total Time: 1hour30minutes
For the Crust:
3cupsof Bob’s Red Mill All-Purpose Flour
2 ½sticks of ice cold unsalted butter
½teaspoonof sea salt
4 to 6ouncesof ice cold water
For the Filling:
6cupsof rinsed fresh blueberries
juice of 2 lemons
¼cupof Bob’s Red Mill All-Purpose Flour
2tablespoonsof unsalted butter, melted
1tablespoonof turbinado sugar
Dough: In a food processor, process flour, butter, sugar and salt until the fat is the size of a small pea. At this point slowly drizzle in the cold water until the dough moistens up. Next, sprinkle on some flour to a cutting board or clean surface and place the pie dough on the floured surface. Form, do not over work, two dough balls from the pie dough. Once formed, roll out the dough balls until they are large enough to fill up a 9" pie tin. Stack the dough in between parchment paper on a sheet tray and chill.
Lay down one of the rolled out dough balls into the pie tin and set the other aside.
Filling: In a large bowl mix together blueberries, lemon juice, cinnamon, sugar, and flour until thoroughly combined. Once mixed place in the pie tin with the dough in it. Cover the pie with the other rolled out dough ball and trip around off any access dough. Crinkle the edges or press with a fork.
Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
To Bake: Bake at 375° for 35-40 minutes or until the pie is browned on top and firm. Once cooked, remove from the heat and let cool completely on a rack.