Target: 6 × 4 inches · landscape

Blueberry Pie

400 min · 8 slices

Ingredients

□ 2 1/2 cups all-purpose flour

□ 1 1/4 tsp fine salt

□ 1 cup unsalted butter, cold and cut into small cubes

□ 6 tbsp ice water

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□ 3/4 cup granulated sugar

□ 1 medium lemon, zested and juiced

□ 1/4 tsp ground cinnamon

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□ 1 large egg

□ 1 tbsp water for egg wash

□ 1 tbsp coarse sugar

1. Mix flour, salt, cold butter, and ice water into a rough dough. Divide into two disks and chill 45 minutes.

2. Heat oven to 425 F. Toss berries with sugar, lemon, cinnamon, salt, and thickener; roll the larger disk into a 12-inch round for a 9-inch plate.

3. Fill the crust, weave the top lattice, crimp, apply egg wash and coarse sugar, then chill the assembled pie 15 minutes.

4. Bake at 425 F for 20 minutes, then at 375 F for 40 minutes, until the filling bubbles in the center; tent the rim if it darkens.

5. Cool completely for 4 hours so the berry filling sets before slicing.

Cook’s note: Drain thawed berries; replace cornstarch with tapioca as a full swap.