Looking for a good dessert this summer? This Blueberry pie is easy and it’s our favorite! It’s sweet and tangy and the crust is buttery and flaky.

WHY YOU SHOULD MAKE THIS PIE

Baking pies can seem like a daunting task. Making a crust from scratch? It sounds hard and frankly annoying. But, all it is is flour, butter, and water. For one thing, anything made from scratch seems daunting for some people. I get it. Pies used to be a symbol of perfection. The perfect housewife. Everything about it was looking perfect and appearance. This blueberry pie isn’t perfect. I like mine uneven and cracked:) It tastes delicious and that’s all that matters. So next time you’re afraid to make a pie, just think about how good it will taste and not how good it will look.

INGREDIENTS FOR CRUST

1. 2 1/2 cups all-purpose flour
2. 2 sticks (1 cup) cold, cubed butter
3. 1 teaspoon salt
4. 2 tablespoons sugar
5. 6-8 tablespoons of ice water

INGREDIENTS FOR BLUEBERRY PIE FILLING

1. 4 cups fresh blueberries
2. pinch of nutmeg
3. juice from half lemon
4. 1 tsp lemon zest
5. 1 tablespoon vanilla
6. 1/4 cup corn starch
7. 3 tablespoon sugar

PROCESS FOR MAKING THE FILLING

1. preheat the oven to 375 F
2. Place washed blueberries into a large bowl.
3. Add the nutmeg, lemon juice, lemon zest, vanilla, sugar, and cornstarch. Mix until combined and set aside. The texture of the blueberries should be slightly congealed. Toss until there are no lumps of cornstarch.

PROCESS FOR MAKING THE CRUST (Makes 2 Discs)

1. Begin by placing the flour in a big bowl.
2. Add in the salt and sugar and mix until combined.
3. Add the cold. cubed butter
4. I find it easiest to make this using my hands. gently break up the pieces of butter and incorporate them into the flour. The consistency should not be like cookie dough. It will be crumbly and trust me it will come together.
5. Add the ice-cold water, and start off with 6 tablespoons. You don’t need to overwork it. pour the crumb-like mixture onto your countertop and work it into one cohesive shape.
6. Split the dough in two. shape into a disc, wrap it up in plastic wrap and place it in the fridge for at least an hour.
7. Once chilled, roll out the dough and drape it into a pie shell. pressing down and encouraging the dough to fit inside the pie dish.
8. Pour the filling into the middle. Take the remainder of the dough and make a lattice or cover the pie completely crimping around the edges.
9. Make three slits on top prior to cooking to allow steam to escape when cooking.
10. For the lattice top, cut thin strips of dough and place them horizontally and then weave in the vertical ones.
11. Cook for 1 hour and 45 minutes, Or until golden brown.

TIPS FOR BAKING BLUEBERRY PIE

1. When you are making the crust, make sure the butter is COLD. This will allow the dough to become flaky. Some people even chill their spoons and bowls so that nothing is warm that can potentially ruin the dough. I definitely don’t do that. I just make sure the dough is cold.
2. The water should be iced. This is also important for that flaky crust.
3. The dough should chill for at least an hour prior to use.
4. When you roll out the dough make sure to use flour on the counter to prevent sticking.
5. When taking the pie out of the oven, you want the pie to be golden brown. People are always afraid of it burning and they end up taking it out too early. Dark brown is a good color!

STORAGE FOR BLUEBERRY PIE

You can make this dough ahead of time and freeze it in a ziplock for a couple of months. It can last in the fridge for 2-3 days in a ziplock bag.

you can also freeze the pie once it comes out of the oven and has cooled completely. Wrap it up well. One layer of plastic wrap followed by foil. You can take it out of the freezer and let it thaw in the fridge or you can place it right into the oven.

You can also freeze it unbaked as well. This will give it a fresher taste once it is baked.

HOW THE KIDS CAN HELP

My kids love to help in the kitchen. I teach them at a young age how to cut up veggies and peel them. (Using a nylon knife. They’re amazing.) Kids love to feel independent and I encourage that as much as possible. My 6-year-old can make chicken soup and brownies. My 10-year-old can make steak and rice. I know many moms struggle with the idea of having the kids in the kitchen. Yes, it does make a mess but, they can help clean up too! I will share tips in a future post about how to slowly incorporate kids into the kitchen.

1. You can have your child wash all the blueberries and place them in a big bowl.
2. Squeezing the lemon juice is always fun for kids.
3. Roll out the pie crust dough. They can help you or you can give them a little piece of their own.
4. Sprinkling the flour on the countertop. Give them a teaspoon and place the flour in a cup. Tell them to take out a little at a time making the process gradual and exciting for them.