Indulge your senses in the world of desserts with a creation that stands out from the rest — an amazing blueberry pie that takes you on a flavor journey like no other. From the very first bite, you'll be transported to a realm of sweet and tangy delights, where every ingredient plays a crucial role in crafting a masterpiece.
Let's start with the crust. A well - made crust is the foundation of any great pie. For this blueberry pie, we'll create a crust that is both flaky and buttery. Begin by combining 2 1/2 cups of all - purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar in a large bowl. Cut in 1 1/4 cups of cold unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add 6 - 8 tablespoons of ice water, one tablespoon at a time, and stir until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least an hour.
While the crust is chilling, it's time to prepare the filling. The star of the show, of course, is the blueberries. You'll need about 4 cups of fresh blueberries. In a medium saucepan, combine 3/4 cup of granulated sugar, 1/4 cup of cornstarch, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. Stir in 1/2 cup of water and 2 tablespoons of lemon juice. Bring the mixture to a boil over medium - high heat, stirring constantly. Once it boils, let it cook for about 1 - 2 minutes until it thickens. Remove the saucepan from the heat and stir in the blueberries. The heat from the sauce will start to soften the blueberries slightly.
Now, let's talk about the special ingredients that give this blueberry pie its unique flavor. Sweet almonds add a nutty crunch and a rich, warm flavor. You can either chop them finely and sprinkle them over the bottom of the pie crust before adding the filling or mix them into the filling itself. Tangy creme fraiche brings a creamy and slightly sour note that balances out the sweetness of the blueberries and the crust. You can dollop some creme fraiche on top of the pie after it's baked or fold a small amount into the filling for an extra layer of flavor. And the bright lemon zest adds a burst of freshness, cutting through the richness of the other ingredients.
Preheat your oven to 425°F. Take the chilled pie dough out of the refrigerator and roll it out on a lightly floured surface. Place the rolled - out dough into a 9 - inch pie plate, pressing it gently into the corners and edges. Trim the excess dough. Pour the blueberry filling into the pie crust. If you're using the almonds, sprinkle them over the top of the filling. Cover the pie with a second layer of dough if you're making a double - crust pie. Crimp the edges of the dough to seal the pie. Cut a few slits in the top crust to allow steam to escape.
Place the pie on a baking sheet and bake for 15 minutes at 425°F. Then, reduce the oven temperature to 375°F and bake for an additional 35 - 45 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Let the pie cool on a wire rack for at least 2 - 3 hours before serving. This allows the filling to set properly.
When it's finally time to serve, you can top the blueberry pie with a scoop of vanilla ice cream, a dollop of whipped cream, or an extra drizzle of creme fraiche. Each bite is a harmonious blend of the buttery crust, the sweet and tangy blueberry filling, the nutty almonds, the creamy creme fraiche, and the zesty lemon. It's a dessert that will impress your family and friends, and one that you'll want to make again and again.
In the world of desserts and baking, this blueberry pie is a true gem. It combines classic flavors with unique twists, creating a dessert that is both comforting and exciting. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite in your kitchen. So, roll up your sleeves, gather your ingredients, and embark on this delicious blueberry pie adventure.
