Teresa's Recipes
Wild Blueberry Pie
Indulge in the delightful taste of summer with this Wild Blueberry Pie, featuring a flaky, buttery crust and bursting with the natural sweetness of fresh wild blueberries. This pie embodies the essence of homemade goodness, perfect for sharing at family gatherings or enjoying as a sweet treat on a sunny afternoon. Historically, blueberry pie has been a cherished dessert in North America, with wild blueberries being a staple for indigenous peoples and early settlers alike. Gather your loved ones and savor each slice of this deliciously nostalgic dessert!
Ingredients
- 4 cups Fresh wild blueberries
- 3/4 cup, divided Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1/4 teaspoon Salt
- 2 1/2 cups All-purpose flour
- 1 cup (cold, cubed) Unsalted butter
- 6-8 tablespoons Ice water
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Calories: 320
- Fat: 15g
- Carbs: 45g
- Protein: 3g
- Sodium: 150mg
- Sugar: 20g
Instructions
- In a large bowl, combine the wild blueberries, 1/2 cup of granulated sugar, cornstarch, lemon juice, and salt. Mix gently to coat the blueberries evenly. Let the mixture sit for 15 minutes to allow the flavors to meld.
- Preheat the oven to 375°F (190°C).
- In a separate bowl, prepare the pie crust by combining the flour and remaining 1/4 cup of granulated sugar with salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out one portion of the dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish and press it gently against the bottom and sides.
- Pour the blueberry filling into the prepared pie crust, ensuring an even distribution.
- Roll out the remaining portion of dough and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie with a full crust and cut slits for ventilation.
- Trim any excess dough and crimp the edges to seal the pie.
- Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool for at least 1 hour before serving.
- Serve the wild blueberry pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat!
Tips
- For an extra flavor boost, consider adding a teaspoon of vanilla extract to the blueberry filling or a pinch of cinnamon for warmth.
- If wild blueberries are not available, you can substitute with regular blueberries, but be sure to adjust the sugar based on their sweetness.