Ingredients
-
680 g
blueberries
, about 4 1/3 cups
-
1/2 cup
granulated
sugar
-
1/3 cup
all-purpose
flour
-
2 tbsp
lemon juice
-
2 tbsp
unsalted
butter
, cube
To assemble
-
1
egg
, beaten
-
1 tbsp
water
-
1 batch
all-butter
pastry
-
2 tsp
coarse
sugar
Instructions
- POSITION rack in bottom third of oven. Preheat to 350F.
- TOSS blueberries with granulated sugar, flour and lemon juice in a large bowl until coated. Let stand, stirring occasionally, until flour is absorbed, 10 min.
- BEAT egg with water in a small bowl. Roll out pastry into a 13-in. circle on a lightly floured surface. Lift onto a 9-in. pie plate set on a baking sheet. Press dough over bottom and up sides of plate, leaving a 1-in. overhang. Scrape blueberry mixture evenly into pastry. Dot with butter. Fold pastry over toward centre, overlapping edges. Lightly brush pastry with egg wash and sprinkle with coarse sugar.
- BAKE in bottom third of oven until golden, 1 hour and 25 min. Let stand at least 2 hours before serving, or overnight.
How to make blueberry pie
Nutrition (per serving)
- Calories
- 327,
- Protein
- 4 g,
- Carbohydrates
- 44 g,
- Fat
- 16 g,
- Fibre
- 3 g,
- Sodium
- 154 mg.
Here’s the all-butter pastry recipe you need to make this blueberry pie.
