Recipe of Blueberry Pie with Lemon Glaze, as a delicious and classic dessert featuring a flaky pie crust filled with sweet and tangy blueberries, topped with a refreshing lemon glaze. Perfect for any occasion, this pie offers a delightful balance of flavors and a beautifully textured crust.
Cooking Time:
1 hour 30 minutes
Ingredients:
For the Pie Crust:
1¼ cups all-purpose flour
½ cup unsalted butter, chilled and cut into small pieces
¼ cup granulated sugar
¼ teaspoon salt
3-4 tablespoons ice water
For the Blueberry Filling:
4 cups fresh or frozen blueberries
½ cup granulated sugar
¼ cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
Recipe:
Prepare the Pie Crust:
In a large bowl, mix the flour, sugar, and salt.
Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Blueberry Filling:
In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Toss to coat the blueberries evenly.
Assemble the Pie:
Preheat your oven to 375°F.
On a lightly floured surface, roll out half of the pie dough to fit a 9-inch pie dish. Place the dough in the dish and trim any excess.
Fill the pie crust with the blueberry mixture.
Roll out the remaining dough and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Allow the pie to cool completely before drizzling with the lemon glaze.
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