Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- 1–3 tablespoons cold water
- 2 cups fresh blueberries (or frozen)
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Prepare the crust: Combine flour, butter, and sugar. Blend until coarse crumbs form. Add cold water gradually until the dough holds together. Wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough to ¼ inch thick, place in a pie dish, and bake for 20 minutes until golden. Let cool.
- Prepare the filling: In a saucepan, mix blueberries, lemon juice, and cornstarch. Cook until thickened (5-7 minutes) and set aside to cool.
- Make the cream: Whisk heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the pie: Spoon the blueberry mixture into the cooled crust, fold in whipped cream, and chill for at least 2 hours before serving.
- Serve: Slice and optionally add a dollop of whipped cream on top.
Notes
Chill your ingredients for the best texture and let the pie set properly for clean slices.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian