Description
A classic American fruit pie with a flaky, buttery crust and a intensely blueberry filling that is both sweet and tart. The fruit is cooked until bubbling and thickened with cornstarch, while the pastry is baked to a deep golden brown. This recipe, adapted from Alton Brown’s Good Eats, delivers a perfect balance of textures and flavors.
Ingredients
- For the Crust (Pâte Brisée):
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks, 226g) cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
- For the Filling:
- 6 cups (about 2 lbs) frozen blueberries, do not thaw
- 3/4 cup (150g) granulated sugar
- 1/4 cup (32g) cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- Pinch of kosher salt
- 2 tablespoons (28g) cold unsalted butter, cut into small pieces
- For Egg Wash:
- 1 large egg, beaten with 1 tablespoon water
- 1 tablespoon turbinado (raw) sugar, for sprinkling
Instructions
- Make the crust: In a food processor, pulse together the flour, salt, and sugar until combined. Add the cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized butter pieces remaining, about 10 to 12 pulses. Do not overmix or the butter will soften and the crust will be tough.
- Add 6 tablespoons of ice water and pulse until the dough just holds together when pinched. If it is too dry, add the remaining water 1 tablespoon at a time. Turn the dough out onto a lightly floured work surface, gather into a ball, then divide in half, forming each half into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
- While the dough chills, prepare the filling: In a large bowl, combine the frozen blueberries, sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Toss gently until evenly coated. Set aside to macerate while rolling the crust, about 15 to 20 minutes. The berries will begin to release juices as they thaw.
- Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on the lowest oven rack to catch any drips. Remove one disc of dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly, then roll it out on a lightly floured surface to a 12-inch circle, about 1/8-inch thick. Carefully transfer the dough to a 9-inch pie pan, pressing it gently into the bottom and sides. Trim the overhanging edge to about 1/2 inch beyond the rim.
- Pour the blueberry filling (including all juices) into the lined pie pan. Dot the filling evenly with the small pieces of cold butter.
- Roll out the second disc of dough to a 12-inch circle. Place it over the filling. Trim the overhang to 1/2 inch beyond the rim. Fold the edges under and crimp with your fingers or a fork to seal. Cut 6 to 8 steam vents in the top crust. Brush the entire top crust with the egg wash, then sprinkle with turbinado sugar.
- Place the pie on the preheated baking sheet and bake at 425°F (220°C) for 20 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking until the crust is deep golden brown and the filling is bubbling through the vents, 35 to 40 minutes more. The internal temperature of the filling should reach at least 200°F (93°C) to ensure the cornstarch thickens properly.
- Cool the pie on a wire rack for at least 2 hours before slicing. This allows the filling to set completely; slicing too early will result in a runny pie. Serve at room temperature or slightly warm.
Notes
Store leftover pie tightly covered at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap the completely cooled, unbaked pie tightly in plastic wrap and then foil; freeze for up to 3 months. Bake from frozen, adding 15 to 20 extra minutes to the baking time. To reheat a baked pie, place slices on a baking sheet in a 350°F (175°C) oven for 8 to 12 minutes, or until warmed through. Do not microwave, as the crust will become soggy.
Nutrition
- Calories: 1074
- Sugar: 59g
- Sodium: 575mg
- Unsaturated Fat: 32g
- Trans Fat: 47g
- Carbohydrates: 155g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 186mg
Keywords: blueberry pie, Alton Brown blueberry pie, American fruit pie, double crust pie, summer dessert, homemade pie, frozen blueberries pie, pate brisee, classic pie