I've been meaning to jot down this recipe for over a year. It's my go-to pie recipe for any season, adaptable for all types of juicy fruits. But given that it's blueberry season now, I thought it would be the perfect time to share my easy blueberry pie recipe, promising a perfectly set filling every time.

How to make blueberry pie

• Begin by making the tart shell. Place your flour, cold butter, egg, and buttermilk into a food processor.
• Pulse the mixture until you get a nice and smooth dough.
• Wrap the dough in plastic foil and let it sit in the fridge for about an hour.
• After the dough has chilled, divide it into two pieces: one about three-quarters of the total and the other one-quarter.
• Dust the larger piece with flour and roll it out into a 2-3 mm thick sheet.
• Fit this sheet into your tart pan, leaving the edges to hang overboard. Don't trim them yet.
• Coat the edges with egg wash - this will act as glue for your lattice top.
• Prepare the blueberry filling by washing your blueberries and mixing them with cornstarch, sugar, lemon juice, and your extracts.

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• Pour this mixture onto the prepared tart shell.

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• Dust the remaining dough with flour and roll it out.
• Cut the dough into 2-3 cm thick strips and arrange them on top of the pie in a lattice or your desired pattern. Press them gently to the edges to secure them.
• Brush the top with egg wash and sprinkle brown sugar for a lovely golden crust.

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• To prevent the edges from burning, cover them with aluminum foil.
• Preheat your oven to 225 degrees Celsius and bake the pie for 20 minutes.

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• After this, cover the pie with parchment paper, reduce the temperature to 180 degrees Celsius, and bake for an additional 40 minutes.
• Fifteen minutes before the end of baking, remove the parchment paper and the aluminum foil to let the crust achieve a perfect color.

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• Remove your perfect, not runny, blueberry pie from the oven and let it cool down to room temperature before serving.

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Interesting Facts about Blueberry Pie

Did you know that blueberry pie is one of the most popular pie flavors in the United States? In fact, it's recognized as the official state dessert of Maine, a state known for its blueberry production. In terms of nutrition, blueberries are a superfood packed with antioxidants, which are beneficial for heart health and brain function.

FAQ

Q: Does blueberry pie need to be refrigerated?

Blueberry pie is fine left at room temperature for a day or two, but any longer than that, and it's best to refrigerate it to prevent spoilage.

Q: How to make blueberry pie filling with frozen berries?

You can substitute fresh berries with the same amount of frozen ones. There's no need to thaw, but you might need to increase the baking time slightly.

Q: How many blueberries for a pie?

This recipe calls for 500 g of blueberries, but you could use up to 600 g for a fuller pie.

Q: Is blueberry pie healthy?

While blueberry pie does contain sugar and fat from the crust, it also has a good dose of antioxidants from the blueberries. As with all desserts, moderation is key.

Q: Can blueberry pie be frozen?

Absolutely! Blueberry pie freezes well. Just wrap it tightly and freeze it for up to three months. Thaw in the refrigerator before serving.