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Perfect Flaky Blueberry Pie Recipe With Vanilla Ice Cream Easy and Homemade

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A homemade blueberry pie with a flaky vodka-infused crust and juicy, sweet-tart filling, served best with creamy vanilla ice cream. This recipe is quick, easy, and perfect for summer or any cozy occasion.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, plus extra for dusting
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 cup (225 g) unsalted butter, cold and cubed
  • ¼ cup (60 ml) ice-cold vodka
  • 4–6 tbsp ice water
  • 5 cups (750 g) fresh blueberries (frozen works too, thawed and drained)
  • ¾ cup (150 g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon (optional)
  • Zest of one lemon
  • Vanilla ice cream for serving

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into the flour using a pastry blender or food processor until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Pour in ice-cold vodka and stir gently with a fork. Add ice water one tablespoon at a time, mixing just until dough starts to come together. Divide dough into two discs, wrap in plastic, and chill for at least 1 hour.
  3. In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and lemon zest. Toss gently to coat evenly and let sit.
  4. Lightly flour work surface and rolling pin. Roll out one dough disc into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, easing it in without stretching. Trim edges to ½ inch beyond rim.
  5. Pour blueberry filling evenly into the crust.
  6. Roll out second dough disc similarly. Use as a full top crust, lattice, or cut shapes. If full crust, cut slits for steam vents.
  7. Place top crust over filling, trim excess dough, press edges to seal, and crimp decoratively. Brush surface with beaten egg or milk and sprinkle with sugar.
  8. Place pie on a baking sheet and bake at 400°F (200°C) for 20 minutes. Reduce heat to 350°F (175°C) and bake for another 30-35 minutes until crust is golden and filling bubbles. Cover edges with foil if browning too fast.
  9. Cool pie completely on a rack for at least 2 hours to set filling.
  10. Slice and serve with a generous scoop of vanilla ice cream.

Notes

Keep butter and vodka ice-cold to ensure a flaky crust. Avoid overworking the dough to prevent toughness. Chill dough for at least 1 hour before rolling. Use cornstarch to thicken filling and prevent soggy crust. Let pie cool completely before slicing for best results. Frozen blueberries can be used if thawed and drained. Cover crust edges with foil if browning too quickly during baking.

Nutrition

Keywords: blueberry pie, flaky pie crust, vanilla ice cream, summer dessert, homemade pie, easy blueberry pie, vodka pie crust

Find it online: https://goldensimmer.com/perfect-flaky-blueberry-pie-recipe-with-vanilla-ice-cream-easy-and-homemade/