- Ingredients
- For the Crust:
- 5 cups (600 g) all purpose flour
- 1/4 cup (57 g) sugar
- 1/2 teaspoon salt
- 2 cups (454 g) unsalted butter very cold
- 3/4 cup (170 ml) ice water more only if needed
- For the Blueberry Pie Filling:
- 2 pounds (794 g) fresh or frozen blueberries if using frozen, do NOT thaw
- 1/3 cup (71 g) light brown sugar packed
- 2 Tablespoons (28 ml) freshly squeezed lemon juice
- 4 Tablespoons (44 g) cornstarch divided
- 2/3 cup (132 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 and 1/2 Tablespoons (21 ml) pure vanilla extract
- 2 Tablespoons (28 g) unsalted butter
- For the Egg Wash:
- 1 large egg
- 1 and 1/2 teaspoons water
- 1/4 cup (50 g) sparkling sugar
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For the Crust:
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In a large bowl, mix together the flour, sugar, and salt. Add in the cubed butter and toss with a spatula to coat the butter in the flour.
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Using a pastry cutter, work the butter into the flour until the mixture is a coarse meal. The butter should be about the size of peas.
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Using a silicone spatula, slowly blend in just enough ice water to form moist clumps.
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Pour the shaggy dough out onto a clean surface and knead it gently, until it comes together in a ball, adding more ice water only if absolutely needed.
Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!
