Description
Indulge in the essence of summer with this sweet and flaky Memorial Day blueberry pie made from scratch. A buttery, crumbly crust envelops a vibrant filling of fresh blueberries, perfectly balanced with a hint of lemon. This delightful dessert is ideal for family gatherings or enjoying on lazy afternoons, evoking cherished memories and smiles all around.
Ingredients
Scale
- 4 cups fresh blueberries
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1/4 cup cornstarch
- 1/2 cup unsalted butter, cut into small pieces
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup ice water
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until dough forms.
- Divide dough in half; roll out one half to fit your pie dish.
- In another bowl, combine blueberries, sugar, lemon juice, and cornstarch. Gently mix until berries are coated.
- Pour the blueberry mixture into the prepared crust; dot with remaining butter pieces.
- Cover with the second rolled-out dough layer, sealing edges with fingers or a fork. Cut slits for steam to escape.
- Bake for about 45 minutes until golden brown and bubbly.
- Cool for at least one hour before serving.
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 245
- Sugar: 18g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg