Easy Blueberry Pie
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Ice cold water||5 Tablespoon|
|Sugar||1 1⁄2 Tablespoon|
|Unsalted butter||1⁄2 Cup (8 tbs), cut it into small sticks|
|Fresh blueberries||1 1⁄2 Cup (24 tbs), destemmed, washed|
|Cornstarch||1 Tablespoon (For the filling)|
|Sugar||6 Tablespoon (For the filling)|
|Lemon juice||1 Tablespoon (For the filling)|
Mix together the flour, sugar and salt in the food processor. Add the sticks of butter one by one and the ice cold water little by little. Mix till you get a dough that is crumbly in texture. Take out and bring together by mixing with your fingers. Cover with plastic wrap and refrigerate for an hour or two. Take out divide into two and roll out into pastries of 10” each. Place one pastry into a pie tin.
For the filling:
Add all the ingredients for the filling into a bowl and mix well. Pour it into the prepared pie dish. Cover with the second pastry crust. You could also cut the second pastry into strips and make out the top crust with crossed strips. Seal the edges. Make out a few openings on the top with a fork. Refrigerate for about an hour.
Coat with the egg wash (1 egg mixed in ¼ cup milk). Bake in a preheated oven at 400 degrees for 10-15 minutes. Reduce heat to 350 degrees and continue to bake for half an hour or till the crust turns golden brown. Enjoy!!