Blueberry pie

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For the crust

  • 2 cups all-purpose flour
  • 3 tbsp white granulated sugar
  • 1/2 tsp salt
  • 4.5 oz salted butter, cold and finely chopped
  • 4.2 fl oz cold water
  • 1 egg, slightly beaten

For the filling

  • 10.5 oz blueberries
  • 3 tbsp white granulated sugar
  • 1 tbsp cornstarch
  • Drops of lemon juice


For the crust:
Mix the flour, salt and white sugar in a bowl, creating a hole at the center. Put the butter and water in the hole, and work with your fingers until obtaining a smooth dough.
Wrap in plastic wrap and put in the fridge for 1 hour.
Preheat the oven to 360°F.
Roll out the dough forming a circle (the edge doesn’t need to be even).

For the filling:
Mix all the ingredients in a bowl: blueberries, sugar, cornstarch and lemon juice drops. Mix well with a spoon.
Pour the mixture over the dough and fold the centers inwards.
Put the pie in an oven tray, on a baking sheet.
Brush the dough with the beaten egg.
Bake for 25 minutes in the preheated oven or until slightly brown. Allow to cool at room temperature and enjoy!

Recipe by: @minigourmet