Star-Spangled Blueberry Pie (Printable Version)
# What You Need:
→ Pie Crust
01 -
2 1/2 cups all-purpose flour
02 -
1 cup unsalted butter, cold and cubed
03 -
1/2 tsp salt
04 -
1 tbsp sugar
05 -
6-8 tbsp ice water
→ Blueberry Filling
06 -
5 cups fresh blueberries or frozen, thawed and drained
07 -
3/4 cup granulated sugar
08 -
3 tbsp cornstarch
09 -
1 tbsp lemon juice
10 -
1 tsp lemon zest
11 -
1/2 tsp ground cinnamon
12 -
Pinch of salt
→ Topping
13 -
1 egg, beaten (for egg wash)
14 -
1 tbsp coarse sugar (optional)
# Steps to Follow:
01 -
In a large bowl, mix flour, salt, and sugar. Cut in butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Divide dough in half, shape into discs, wrap, and chill for 30 minutes.
02 -
In a bowl, combine blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Toss gently to coat.
03 -
Preheat oven to 400°F (200°C).
04 -
Roll out one dough disc and fit into a 9-inch pie dish. Fill with the blueberry mixture. Roll out the second disc and cut out star shapes using cookie cutters. Arrange stars over the filling in a decorative pattern.
05 -
Brush crust and stars with beaten egg and sprinkle with coarse sugar if desired.
06 -
Bake for 45–50 minutes, until crust is golden and filling is bubbly. Cover edges with foil if they brown too quickly.
07 -
Cool at room temperature for at least 2 hours before serving to allow filling to set.
# Additional Notes:
01 -
Serve with vanilla ice cream or whipped cream for extra indulgence.
02 -
For a quicker version, use store-bought pie dough.
03 -
Stars can be mixed with stripes or lattice for more patriotic flair.