Fresh Blueberry Pie Homemade Pie Crust
In the captivating YouTube video “Fresh Blueberry Pie with Homemade Pie Crust,” Brenda Gantt showcases her expertise in creating a delicious blueberry pie from scratch. With her warm and approachable demeanor, Brenda guides viewers through the process of making a flaky homemade pie crust and a sweet blueberry filling. The video highlights Brenda’s meticulous techniques, from crimping the edges of the crust to adding a lattice top for visual appeal. The aroma of the freshly baked pie fills the kitchen, creating anticipation for the final result. Viewers are left inspired to try their hand at making this classic dessert and indulging in a slice of flavorful blueberry pie.
This recipe will guide you through the process of creating a scrumptious fresh blueberry pie with a homemade pie crust. The combination of juicy blueberries and flaky crust makes this dessert a true delight. Follow these steps to make your own homemade blueberry pie that will impress your family and friends.
For the pie crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cut into small cubes
1/4 to 1/2 cup ice water
For the blueberry filling:
5 cups fresh blueberries
1 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
For the egg wash:
1 tablespoon milk
In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar for the pie crust. Add the cold butter cubes and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, a few tablespoons at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape each into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a separate bowl, combine the blueberries, granulated sugar, flour, lemon juice, and cinnamon for the filling. Gently toss until the blueberries are coated.
Roll out one portion of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it into the bottom and sides.
Pour the blueberry filling into the prepared pie crust. Dot the top of the filling with small pieces of butter.
Roll out the second portion of the chilled dough and create a lattice pattern or cover the pie completely with the dough. Trim any excess dough and crimp the edges to seal the pie.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the top of the pie crust with the egg wash.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden and the filling is bubbly.
Once baked, remove the pie from the oven and allow it to cool completely before serving. This will allow the filling to set.
Slice and serve the fresh blueberry pie on its own or with a scoop of vanilla ice cream.
If the pie crust becomes too soft while working with it, place it back in the refrigerator for a few minutes to firm up.
You can make the pie crust ahead of time and freeze it until ready to use.
Feel free to add a sprinkle of sugar on top of the crust before baking for an extra touch of sweetness and shine.
With this homemade blueberry pie recipe, you’ll create a dessert that bursts with the flavors of fresh blueberries and a buttery, flaky crust. It’s the perfect treat to enjoy during