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<\/a><\/p>\nThe pie dough is not hard to make , esp , i used food processor , call me cheater , but that food processor makes the job a lot quicker , easier and less mess !! So here is the dough recipe ..( if you’re short on time , or just too lazy for pie crust , just buy from the store .. it makes the job a lot quicker !! and skip this step ! )<\/p>\n
2 1\/2 cups of all purpose flour\u00a0<\/strong><\/p>\n 2 tbsp. of sugar\u00a0<\/strong><\/p>\n 1 tsp of salt , unless you’re using salted butter , if you do salted butter , you can skip this<\/strong><\/p>\n 2 sticks of cold butter , unsalted<\/strong><\/p>\n about 1\/4 to 1\/2 cup of ice cold water\u00a0<\/strong><\/p>\n If you do have food processor , this is the time to use it . Just dump the flour , sugar and salt in it , then pulse few times to combine , cut up your butter into small chunks , add into the flour mixture , pulse until the mixture combine , coarse like pea size clumps , then while it’s running , drizzle the water start with just 1\/4 cup only , and pulse until it comes together , if it’s too dry still add little more ice cold water , try not to pour all at once , you don’t want them to be too wet , enough so that it comes together . Don’t pulse it too long , or your crust will be hard .\u00a0<\/em><\/p>\n Dump the mixture on a plastic wrap , divide into 2 balls , flatten into disks and place it in the fridge , chill about an hour at least . You can do this ahead of time , a day will be fine too .<\/p>\n If you do not want to go through this home made pie crust , you can simply run to the store and buy ready made pie crust .. but then again .. what’s fun about that ? \ud83d\ude42<\/p>\n Once the dough is totally chilled , you’re ready to make pie !!<\/p>\n You will need flour , so the dough won’t stick to the surface when you roll it out .. you need rolling pin obviously .. here’s picture step by step .<\/p>\n 1. Roll out your pie dough , about 10-12 inch diameter . To fit 9 inch pie plate<\/p>\n 2. Transfer pie dough into the plate<\/p>\n 3. Now you’re going to add the filling :<\/p>\n 7 cups of fresh blueberry , washed and picked<\/strong><\/p>\n 1\/2 cup of sugar<\/strong><\/p>\n 3\/4 cup of cornflour , esp when it’s very juicy blueberry\u00a0<\/strong><\/p>\n 1\/4 tsp. of cinnamon\u00a0<\/strong><\/p>\n juice from 1 lemon\u00a0<\/strong><\/p>\n Mix all these ingredients gently you don’t want the berries to burst . Then place the berries into the pie plate . Piling up in the center\u00a0<\/em><\/p>\n <\/p>\n 4. Now , roll out the 2nd pie dough , and using knife , or decorative cutter , cut an even number , i did 12 i think or maybe 10 . You can skip this step if you don’t want lattice top , just roll out the dough and place it on top and make slits here and there . This is for lattice topping<\/p>\n 5. Once you’re ready to bake it , brush it with egg yolk wash , sprinkle generously with sugar and bake at 400 F for 20 minutes then lower it down to 350 F for about 55 – 60 minutes . The berries should be bubbly . To make sure cleaning up is not a messy job , line a parchment paper on a cookie sheet . Let the pie cool totally before serving . Serve with a huge dollop of vanilla ice cream !<\/p>\n Here is Homemade Blueberry Pie !!<\/p>\n My favorite to serve this blueberry pie is with scoops of vanilla ice cream<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n