Easy and Delicious Berrybogg Farm Blueberry Pie
Prep time:
Cook time:
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Serves: 8 pieces
- 2 cups flour
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- ⅔ cup butter cut into small tablespoon pieces
- 5 to 7 tablespoons ice water
- 6 cups of fresh blueberries
- ¾ to 1 cup sugar
- juice of half a lemon
- 4 to 6 tablespoons of corn starch depending on how juicy you want the pie
- 1 tablespoon butter
- Blend together 1 egg with 1 tablespoon of water
- First make your crust with a food processor
- Add flour, salt, sugar and butter
- Pulse food processor until flour looks like very tiny peas
- Add ice water
- Pulse food processor until flour forms a ball of dough
- Roll dough into a ball on floured surface
- Cut in half and flatten each half into a disc with your hand
- Wrap what will be the top of your pie with saran wrap and keep chilled in fridge until ready to be rolled.
- Roll out bottom half larger than the pie plate so it will fit inside and up the sides of plate.
- Prepare pie filling by mixing all incredients together.
- Place filling inside pie plate on the bottom crust.
- Add dot of butter to top of blueberries.
- Roll out second disc of dough so that it fits over the berries and hangs over the pie plate.
- Using your fingers, seal the top crust to the bottom crust.
- Brush the egg wash over the top crust and carefully vent the pie with a sharp knife.
- Cook in a 400 degree preheated oven for 40 to 45 minutes.
Recipe by Berrybogg Farm at https://berryboggfarm.com/easy-delicious-berrybogg-farm-blueberry-pie/
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