Blueberry Pie with Frozen Berries
Ingredients
- 5 cups frozen blueberries
- 1 cup white sugar
- 5 tablespoons cornstarch
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup salted butter
- 6 tablespoons cold water, or more as needed
- 1 tablespoon salted butter, cut into small pieces
- 1 teaspoon salted butter, or as needed
- ¼ cup milk
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Make the filling: Combine frozen blueberries, sugar, cornstarch, lemon juice, and salt in a medium pot; mix well to coat blueberries. Cook over medium-high heat, stirring often, 10 to 15 minutes.
- Meanwhile, make the crust: Combine flour and salt in a large mixing bowl. Cut in 3/4 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball.
- Divide the dough in half and shape into balls. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer crust to a 9-inch pie dish. Trim the edge of the crust with scissors and crimp the rim with fingertips and knuckles.
- Pour filling into prepared pie crust. Dot with 1 tablespoon butter.
- Roll top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Combine remaining 1 teaspoon butter with milk in a microwave-safe cup. Microwave at 10-second intervals until butter is melted; brush over pie.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Source
Original recipe: View Original