Classic Blueberry Pie
经典蓝莓派🫐Classic Blueberry pie · pan chinese cuisine
This recipe is adapted from Preppy Kitchen with minor tweaks by the original poster. A tip from the source: in hot summer weather, roll out the dough in an air-conditioned room, or the butter-rich dough may fall apart. If needed, you can reduce the butter to half the weight of the flour and add more water, though the texture will suffer.
Ingrid HalvorsenNorwegian exchange student missing home cooking. I post about brunost, lefse, and stretching a grocery budget in a tiny dorm kitchen. Simple food, big comfort.Nutrition & allergens
Contains:EggMilkWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (9 servings)
- Energy (kcal)
- 395.8(Main ingredients only; seasoning not counted)
- Protein (g)
- 5.3(Main ingredients only; seasoning not counted)
- Fat (g)
- 25.6(Main ingredients only; seasoning not counted)
- Carbs (g)
- 36.1(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 95.2(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Steps
- 1
Step 1
Make the pie dough: cut the butter into small pieces, then rub it together with the flour, salt, and sugar until the mixture resembles coarse sand. Add the ice water and vodka (or additional ice water) and knead into a dough. Refrigerate the dough.
✅ Done when: The dough comes together in a cohesive ball and is chilled in the refrigerator.
- 2
Step 2
Make the blueberry filling: combine all of the filling ingredients.
✅ Done when: All the filling ingredients are evenly mixed together.
- 3
Step 3
Depending on how wet or dry the mixture is, adjust it by adding a little more lemon juice or flour.
✅ Done when: The filling looks juicy but not watery, with no visible dry flour.
- 4
Step 4
Take the chilled dough out of the refrigerator and divide it into two portions. Dust the work surface and the dough with flour to prevent sticking. Roll one portion into a large round, lay it into the pie pan, prick the bottom all over with a fork, and pour in the filling.
✅ Done when: The bottom crust lines the pan fully with no tears, and the filling is evenly in place.
- 5
Step 5
Roll the second portion of dough into a round, cut it into strips, and weave a lattice over the top.
✅ Done when: The strips are woven into an even lattice covering the filling.
- 6
Step 6
Lattice-weaving illustration (see photo).
✅ Done when: Refer to the photo for how the woven lattice should look.
- 7
Step 7
Illustration of the lattice (see photo).
✅ Done when: Refer to the photo for a second view of the lattice pattern.
- 8
Step 8
Trim off the excess dough around the edges and pinch the edges to seal and crimp them.
✅ Done when: The edges are neatly trimmed and pinched shut all the way around.
- 9
Step 960 min
Bake in a preheated oven at 200 degrees C for 20 minutes, then lower to 170 degrees C and bake for 30-40 minutes more, until the crust is golden and the blueberries have burst. If the edges brown too quickly during baking, ring them with a strip of foil to prevent burning.
✅ Done when: The crust is golden and the blueberries are bubbling and burst open.
- 10
Step 10
Before baking, don't forget to brush the top with the beaten egg - the author brushed on cream instead.
✅ Done when: The lattice is evenly coated with the egg wash or cream.
- 11
Step 11
Let the pie cool, then serve it with ice cream.
✅ Done when: The pie has cooled to room temperature and is ready to slice.
- 12
Step 12
A day isn't complete without something sweet - enjoy!
✅ Done when: The pie is served and ready to eat.
- 13
Step 13
One more photo of the finished, delicious pie (see photo).
✅ Done when: Refer to the photo to compare your finished pie.