The Blueberry Pie is typical of Maine, where it is made with the characteristic lowbush wild blueberries.
➡️ Blueberry pies are often eaten in summer when blueberries are in season in the Northern Hemisphere and are traditional American desserts.
➡️ The dough traditionally used to make it is the Flaky Butter Pie Crust characterized by a layered and flaky texture. It is obtained by incorporating cold butter pieces into the flour, thus creating fat pockets that release steam during baking and form distinct layers.
➡️ Its structure allows it to handle well the moisture released by the blueberries during baking, preventing the base from becoming too soggy.
- Difficulty: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Summer, Summer, Fall
Ingredients
- 2 1/2 cups flour
- 1 cup butter (cold, cubed)
- 8 tablespoons ice water
- 1 teaspoon sugar (optional)
- 1 pinch salt
- 4 cups blueberries
- 1/2 cup sugar (+ for garnish)
- 3 tablespoons flour
- 1/2 lemon
- 1 tablespoon butter
- 1 egg
Tools
- 1 Pan 9 inch
Steps
In a large bowl, mix the flour, salt, and sugar (optional).
Add the cold butter and work with your fingers or a mixer until a sandy mixture with pea-sized butter chunks is obtained.
Add the ice water, one tablespoon at a time, mixing until a dough forms that holds together.
Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 1 hour.
In a large bowl, gently mix the blueberries with the sugar, flour, and lemon juice.
Let stand for about 15 minutes to allow flavors to meld.
Preheat the oven to 400°F.
Roll out one dough disk on a floured surface and line a 9-inch pie pan.
Pour the filling into the crust and distribute the butter pieces on top.
Roll out the second dough disk and place it over the filling. Seal the edges. Make small cuts on the surface.Bake for 20 minutes at 400°F and for 53 minutes at 350°F.
Allow the pie to cool on a wire rack for at least 2 hours before serving, to allow the filling to set.
Maine wild blueberries are smaller and sweeter than cultivated ones, with a more intense flavor.
FAQ (Frequently Asked Questions)
What is the difference between Flaky Pie Crust and Flaky Butter Pie Crust?
The Flaky Pie Crust and the Flaky Butter Pie Crust are essentially the same base, but with a slight distinction.
Flaky Pie Crust: a generic term for a flaky and crumbly crust. It can be made with butter, shortening (anhydrous fats derived from mixtures of vegetable fats, sometimes supplemented with animal oils, to improve the consistency and palatability of foods to which they are added), lard, or a combination.
Flaky Butter Pie Crust: specifies that the fat used is only butter, so it will have a richer and more natural flavor, but slightly less flaky than one with shortening.
For the Blueberry Pie, as well as for the Cherry Pie, a Flaky Pie Crust is traditionally used, but in more homemade and artisanal versions, the Flaky Butter Pie Crust is preferred.
