Updated Aug 22, 2018Chatelaine
blueberries, about 4 1/3 cups
unsalted butter, cube
- 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.
Here’s the all-butter pastry recipe you need to make this blueberry pie.
NutritionCalories 327, Protein 4 g, Carbohydrates 44 g, Fat 16 g, Fibre 3 g, Sodium 154 mg.
How to make blueberry pie