Blueberry Pie

Mustikkapiirakka

Ingredients10

• All-purpose flour250 g
• Cold unsalted butter150 g
• Granulated sugar (crust)50 g
• Salt2 g
• Ice water60 ml
• Fresh blueberries500 g
• Granulated sugar (filling)100 g
• Cornstarch30 g
• Lemon juice30 ml
• Lemon zest2 g

Method

1. In a bowl combine flour, crust sugar and salt; cut in the cold butter until the mixture resembles coarse crumbs.
2. Add ice water a tablespoon at a time, mixing until the dough just comes together, then shape into a disk, wrap, and chill for 30 minutes.
3. Preheat the oven to 200 °C (390 °F).
4. Roll the chilled dough on a lightly floured surface to fit a 23 cm (9‑inch) pie dish, press into the dish and trim excess; set aside.
5. In a large bowl toss the blueberries with filling sugar, cornstarch, lemon juice and lemon zest until evenly coated.
6. Pour the blueberry mixture into the prepared crust, spreading gently.
7. Bake for 20 minutes, then reduce heat to 180 °C (350 °F) and bake an additional 30‑35 minutes until the crust is golden and the filling is bubbling; cool slightly before serving.