BLUEBERRY-LEMON PIE

Ingredients

FILLING:

4 cups blueberries (600 g)

¾ cup sugar (150 g) + ¼ cup brown sugar (55 g)

¼ cup cornstarch (KEY for structure)

2 tbsp flour

1 tbsp lemon zest + ¼ cup lemon juice (60 ml)

1 tsp vanilla • ¼ tsp salt

2 tbsp butter

FOR THE PIE DOUGH:

23 Gm sugar

11 Gm salt

650 Gm all-purpose flour, divided

29 Tbsp (410 gm) cold unsalted butter, cubed and divided, plus grated frozen butter (optional)

27 ml apple cider vinegar

80-135 ml ice water

Directions

FOR THE FILLING:

Toss everything together and let sit 10–15 minutes.

Pour into chilled crust, dot with butter, add lattice.

Chill assembled pie 15–20 minutes.

Bake at 400°F (205°C) for 20 min, then 350°F (175°C) 35–45 min until bubbling in the center.

FOR THE PIE DOUGH:

Pulse the sugar, salt, and 325 Gm of the flour. Add half of the butter → pulse until crumbly.

Add the remaining flour + butter → pulse until distributed, about 2 times (keep butter visible).

Mix together the vinegar + ice water → drizzle into the flour mixture, and pulse until the dough just holds.

Turn the dough out onto a work surface, roll into an 8 x 12-inch rectangle, and fold in thirds like a letter. Repeat 2–3x for layers.

(Optional: Add grated frozen butter during folds for extra flake.)

Shape into a disc, wrap in plastic wrap, and chill in the fridge for 1 hour or up to 3 days.

Pro tips:

Cold dough = flaky layers

Chill before baking

Blind bake at 375°F for 15 min + 5–10 min uncovered for crisp crust

Makes an 11 inch and a 13 inch crust.

Save this and stop playing with your pie crust 😮🔥

Notes

https://www.instagram.com/p/DWjlXc8xJYa/