The Best Blueberry Pie Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.

Steps:

• For The Pie Dough:
• Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.
• Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour.
• Scrape bowl with rubber spatula and redistribute dough evenly around processor blade; Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
• Empty mixture into medium bowl.
• Sprinkle vodka and water over mixture.
• With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
• Divide dough into 2 even balls and flatten each into 4-inch disk; wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
• Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.
• Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
• Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
• Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.
• For The Filling:
• Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.
• Place 3 cups berries in medium saucepan and set over medium heat.
• Using potato masher, mash berries several times to release juices. (Note: If using frozen berries, see note in recipe description above).
• Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
• Place grated apple in clean kitchen towel and wring dry; transfer apple to large bowl.
• Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
• Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.
• Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick.
• Using 1 1/4-inch round biscuit cutter, cut round from center of dough; cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole.
• Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.
• Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang.
• Fold dough under itself so that edge of fold is flush with outer rim of pie plate.
• Flute edges using thumb and forefinger or press with tines of fork to seal.
• Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.
• Place pie on heated baking sheet and bake 30 minutes.
• Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer.
• Transfer pie to wire rack; cool to room temperature, at least 4 hours.
• Cut into wedges and serve.