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Simple Blueberry Apple Pie

This recipe crafts a delightful blueberry and apple pie, featuring a simple, flaky butter crust and a vibrant fruit filling. It guides you through preparing the dough in a food processor, mixing fresh blueberries and diced Golden Delicious apples with sugar and spices, then assembling and baking the pie to golden perfection. A classic dessert that balances sweet and tart flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Course Breakfast
Cuisine French
Servings 6 people
Calories 227.3 kcal

Equipment

  • 1 9-inch pie pan
  • 1 Food Processor
  • 1 Rolling Pin
  • 1 Large Mixing Bowl
  • 1 Pizza Cutter Alternatively, use a sharp knife for trimming dough.

Ingredients
  

Main

  • 1 1/4 cups flour plus extra for dusting
  • Pinch of salt
  • 1 stick butter cut into small cubes and frozen
  • 1/4 cup ice water
  • 16 ounces fresh blueberries
  • 2 Golden Delicious apples cored, peeled and cut into 1/2-inch dice
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons fresh lemon juice
  • Pinch of salt
  • 2 tablespoons butter cut into small cubes
  • 1 egg
  • 2 tablespoons turbinado sugar
  • Special equipment: 9-inch pie pan

Instructions
 

  • Preheat the oven to 400 degrees F.
  • For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
  • Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
  • Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
  • Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
  • Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.

Notes

For a truly flaky crust, ensure your butter is thoroughly chilled, ideally frozen, and work the dough quickly in the food processor to prevent gluten development. Overworking leads to a tough crust. The 20-minute refrigeration is critical for the dough to relax. When rolling, use minimal flour to avoid toughening. For the filling, ensure apples are diced uniformly for even cooking. Don't skip the resting time post-baking; it allows the filling to set properly, preventing a runny slice. A sprinkle of fresh lemon zest in the filling can brighten the flavors further. Consider tenting the pie with foil if the crust browns too quickly before the filling is fully cooked.