The best delicious Blueberry-and-walnut Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry-and-walnut Pie recipe today!
Hello, friends — this Blueberry-and-walnut Pie will not disappoint. Made with simple, everyday ingredients, it’s surprisingly delicious and addictive. Everyone will be asking for seconds.
What Makes This Blueberry-and-walnut Pie Recipe Better?
It’s the simplicity and reliability. This recipe is straightforward, easy to follow, and has been tested to deliver consistent results. If you want a dependable pie that highlights fresh blueberries and crunchy walnuts, this recipe delivers.
Ready to make this Blueberry-and-walnut Pie? Let’s get started.
– SWEET PASTRY DOUGH –
1 cup unbleached all-purpose flour
1/4 cup sugar
1 pinch salt
1/4 teaspoon baking powder
4 tablespoons cold butter, cut into pieces
1 large egg
– BLUEBERRY FILLING –
2 pints blueberries
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon grated lemon zest
3/4 cup walnut pieces — toasted and coarsely chopped
WALNUT CRUMB TOPPING
4 tablespoons butter
1/4 cup sugar
1/2 teaspoon cinnamon
3/4 cup unbleached all-purpose flour
1/2 cup walnuts, coarsely chopped
Mixing the Pastry Dough: Stir together the flour, sugar, salt, and baking powder in a bowl. Add the cold butter pieces and toss to coat, then rub or cut the butter into the flour until the mixture resembles coarse crumbs. Beat the egg and add it to the flour-butter mixture, tossing until the dough holds together. Press the dough into a disk, wrap, and chill for at least 30 minutes.
Forming the Pie Shell: Lightly flour your work surface and roll the chilled dough to a 14-inch diameter disk about 1/8 inch thick. Fit the dough into a 9-inch ovenproof glass or metal pie pan, trim all but 1/4 inch of excess, then fold the excess under and flute the edge. Chill while you prepare the filling.
Mixing the Filling: Rinse and sort the blueberries, then drain them on paper towels. Combine one-third of the berries with the sugar in a saucepan and simmer over medium heat, stirring occasionally, until the berries break down and release juice, about 5 minutes. Strain the juices into another pan. In a small bowl, mix the cornstarch with the water until smooth. Bring the strained blueberry juices to a boil, then whisk a small amount into the cornstarch mixture to temper it. Return the cornstarch mixture to the boiling juices and cook, stirring constantly, until it thickens and boils for 1–2 minutes. Remove from heat and stir in the remaining fresh blueberries, the cooked berries, lemon zest, and toasted walnuts. Allow the filling to cool slightly.
Mixing the Crumb Topping: Cream the butter until soft, then add the sugar and cream until the mixture is light. Stir in the cinnamon. Add the flour, then fold in the chopped walnuts. The topping should form large, soft crumbs.
Pour the blueberry filling into the prepared pie shell and smooth the surface. Scatter the walnut crumb topping evenly over the filling. Bake in a preheated 350°F (175°C) oven until the filling is set, the crumbs are golden, and the crust is cooked through, about 40 minutes. Cool the pie on a rack before slicing. Makes one 9-inch pie.
Yields
8 servings