This delectable Fresh Blueberry Pie features a flakey pie crust and is perfect for your next summer get-together, barbecue, or picnic!
Author:Sarah | Broma Bakery
Prep Time:40 minutes
Cook Time:1 hour 10 minutes
Total Time:6 hours 20 minutes
Yield:1 pie 1x
For the pie crust
2 1/2 cups flour
2 tablespoons granulated sugar
1 teaspoon salt
2 sticks butter, cold, cut into cubes
1/2 cup cold Almond Breeze Unsweetened Original almondmilk
1 tablespoon lemon juice
1 egg, for egg wash
turbinado sugar, for sprinkling
For the filling
6 cups wild blueberries
1 cup granulated sugar
1/4 cup lemon juice
1/3 cup cornstarch
For the pie crust
In a large bowl, mix together flour, sugar, and salt. Using a pastry cutter, cut butter into flour mixture until only pea-sized pieces of butter remain. Work quickly so you keep the butter as cold as possible. If you’re struggling to break up the pieces, you can rub the butter between your fingers.
Place mixture into freezer and flash freeze for 15 minutes.
Remove from freezer and pour in almond milk and lemon juice. Using your hands, fold mixture to combine. You will want to work quickly, using the sides of the bowl to push the dough into itself. Mix only until just combined.
Separate dough into 2 equal pieces, form into disks, and wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 2 days.
Make the pie
Once the pie dough has chilled, it’s time to assemble your pie. Preheat oven to 425°F. Grease a standard sized pie pan with butter. Set aside.
In a large bowl, combine all filling ingredients. Let sit while you roll out your pie dough.
Remove one pie dough disk from the fridge. On a lightly floured work surface, roll dough out to 1/4 inch thick. Carefully place dough into pie pan, pushing into the pan. Fold the edge of the dough over on itself, and use your fingers to create a crimped edge. Or, if you don’t know how to do this, just leave it be. It will look great regardless!
Use a large slotted spoon to scoop the filling into your pie pan, straining out any extra juices. Set aside.
Take your second pie disk out of the fridge. Again, roll it out until it’s 1/4 inch thick. Use varying sized star-shaped cookie cutters to cut dough into stars. Arrange over pie filling.
Brush your entire pie with an egg wash, then sprinkle with turbinado sugar.
Bake for 20 minutes at 425°F, then turn temperature down to 375°F and continue to cook pie for an additional 50-60 minutes. If your pie crust looks like it’s cooking too fast, you can lightly tent your pie with aluminum foil. You know your pie is done when the filling is bubbling slightly.
Remove from oven and allow to cool for at least 4 hours before serving.