Blueberry Recipe

Prepare the Blueberry Filling

In a medium mixing bowl, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and a pinch of salt. Gently toss the ingredients together until the blueberries are evenly coated. Set aside to allow the mixture to macerate for about 10 minutes.

Make the Crust

In a large bowl, whisk together the all-purpose flour and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the granulated sugar, then add the ice water, one tablespoon at a time, mixing until the dough starts to come together.

Chill the Crust

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest and firm up.

Assemble the Pie

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit your pie dish. Place the rolled-out dough into the pie dish, trimming any excess hanging over the edges. Pour the blueberry filling into the crust, spreading it evenly.

Bake the Pie

Bake in the preheated oven for 45-50 minutes, or until the filling is bubbly and the crust is golden brown. Check after 30 minutes; if the crust edges are browning too quickly, cover them with foil.

Cool and Serve

Remove the pie from the oven and let it cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with ice cream or whipped cream.