Blueberry Pie with Vanilla Ice Cream

Recipe:

Servings: 6-8

Ingredients:
For the pie crust:

2 1/2 cups all-purpose flour

15g cornstarch

¼ teaspoon salt

1 ½ teaspoons apple cider vinegar (optional)

1 teaspoon powdered sugar

1 cup unsalted butter, chilled and cut into small pieces

1/4 to 1/2 cup ice water

For the filling:

6 1/2 cups fresh blueberries

¾ cup granulated sugar

1/4 cup cornstarch

½ tablespoon vanilla extract

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1 tablespoon unsalted butter, cut into small pieces

1 egg, beaten

1 tablespoon milk

1 tablespoon sugar (to use before baking)

For topping:

Vanilla ice cream

Instructions:

1 day prior to baking:

1. In a large bowl, whisk together the flour, salt, and sugar until combined.

2. Add the chilled butter to the bowl and use a pastry blender or your fingers to cut the butter into the flour mixture.

3. Add the apple cider vinegar and gradually add the ice water, a tablespoon at a time.

5. Gather the dough together with your hands and divide it into two equal pieces.

6. Flatten each piece and wrap tightly in plastic wrap. Chill the dough in the refrigerator overnight or up to 2 days.

Day of baking:

1. When ready to use, remove one piece of dough from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly.

2. On a lightly floured surface, roll out the dough to the desired thickness and size for your pie crust.

3. Carefully transfer the rolled-out dough to the pie dish and trim the edges of the dough as needed.

4. Take the second pie crust out of the refrigerator and roll it out into 1/2-inch wide strips. Place it in the refrigerator until you use it.

5. Preheat the oven to 375°F (190°C).

6. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, salt, cinnamon, and nutmeg. Toss everything together until the blueberries are coated evenly.

7. Pour the blueberry mixture into the pie crust.

8. Dot the top of the blueberry mixture with the small pieces of butter.

9. Weave the strips over the top of the blueberry mixture in a criss-cross pattern, pressing the ends of the strips into the edge of the bottom crust to seal.

10. In a small bowl, whisk together the beaten egg and milk to make an egg wash.

11. Brush the egg wash over the top of the pie crust and sprinkle with sugar.

12. Bake the pie for 50-60 minutes, or until the crust is golden brown and the blueberry filling is bubbly.

13. Remove the pie from the oven and let it cool completely before slicing and serving (about 2-3 hours).

14. Serve each slice of blueberry pie with a scoop of vanilla ice cream on top.

Enjoy!