Blueberry Pie

This pie is very popular in the United States, where it originates. Blueberries are rich in vitamin C and can grow in cold climates, making them an excellent source of this vitamin, especially in northern latitudes where citrus fruits and fresh vegetables may not be readily available. In addition to this characteristic, they are also virtually fructose-free, making them suitable for diabetics. Moreover, it is known that continuous consumption of blueberries prevents urinary tract infections by inhibiting the proliferation of bacteria.

It's a quick pie to make if you choose to buy pie crust (the one that doesn't rise) instead of making it from scratch. This is the original American recipe, which is expressed in cups. Remember that the cup is the typical 8-ounce cup, equivalent to about 240 milliliters.

INGREDIENTS:

For the crust:

• 2 1/2 cups of all-purpose flour.
• 1 teaspoon of salt.
• 1 tablespoon of sugar.
• 1 cup of cold butter, cut into small cubes.
• 6-8 tablespoons of cold water.

(All of the above can be replaced with 2 sheets of pie crust. If you don't want to cover the pie to showcase the blueberries, buy only one sheet.)

For the filling:

• 4 cups of fresh blueberries.
• 1 cup of sugar.
• 1/4 cup of cornstarch.
• 1 tablespoon of lemon juice.
• 1 teaspoon of lemon zest.
• 1 teaspoon of vanilla extract.
• 2 tablespoons of butter.

If you want to make the crust from scratch...

In a large bowl, mix the flour, salt, and sugar.

Add the cold butter and work the mixture with your hands until it becomes somewhat homogeneous.

Add 6 tablespoons of cold water and mix (you can use a stand mixer or food processor if you have one). Add more water if necessary, one tablespoon at a time, until the dough comes together.

Divide the dough into two parts, form two balls, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.

To make the filling

In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Mix well to coat the blueberries with the mixture. Cornstarch is used as a thickener. 

Now it's time to bring it all together:

Preheat the oven to 220°C (425°F).

Take one of the dough balls from the refrigerator and roll it out on a floured surface to fit in a pie pan.

Place the dough in a pie pan and trim any excess dough. If you bought two pie crusts, use one as the base.

Pour the blueberry mixture into the pie base.

Place small pieces of butter over the blueberries.

Take the second dough ball from the refrigerator and roll it out. You can create a full top crust for the pie, make a lattice to decorate the top, or simply leave it out if you prefer.

Place the top crust over the filling and press the edges to seal it with the base.

Make small cuts on the top crust to allow steam to escape while baking. This is important, so don't forget it.

Bake for 45-55 minutes, or until the crust is golden and the filling is bubbling.

Allow it to cool to room temperature before serving, but do not refrigerate.

You can serve it with vanilla ice cream or whipped cream if you like. You'll love it!