For the crust: • 2 ½ cups all-purpose flour • 1 tbsp sugar • 1 tsp salt • 1 cup cold unsalted butter, cubed • 6–7 tbsp ice water
For the filling: • 4 cups fresh blueberries • ½ cup sugar • 2 tbsp cornstarch • Zest and juice of 1 lemon • 1 tsp fresh thyme leaves (optional, for a herbal touch) • Pinch of salt
For finishing: • 1 egg, beaten (egg wash) • 1 tbsp coarse sugar for sprinkling
Instructions: 1. Mix flour, sugar, and salt. Cut in butter until crumbly. Add ice water slowly until dough forms. Chill 1 hr. 2. Roll out half the dough, line a pie dish. 3. Toss blueberries with sugar, cornstarch, lemon zest, juice, thyme, and salt. Fill crust. 4. Roll out second dough half, cover pie with rustic lattice or full crust. Brush with egg wash, sprinkle sugar. 5. Bake at 375°F (190°C) for 45–50 min until crust is golden and filling bubbly.
Comment PIE to get our Rustic & Gourmet Pies eBook for $3.90 USD Or comment 100 to unlock our 100-eBook bundle — over 80,000 recipes for only $5 USD
