French blueberry pie

French Blueberry Pie, or Tarte aux Myrtilles, is a tasty dessert from the mountains of France.

This pie shows off the sweet and tangy flavor of blueberries, all wrapped in a buttery tart crust. It’s a simple dessert that feels special, bringing the wild berry goodness to every bite.

You can enjoy this pie warm with a scoop of vanilla ice cream. Or you can have it chilled with a sprinkle of powdered sugar. It’s bright and delicious, making it a hit at any gathering.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1 egg yolk
• 2-3 tbsp ice water

For the Filling:

• 4 cups fresh blueberries (or thawed frozen ones)
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cinnamon (optional)

For the Glaze (optional):

• 1/4 cup apricot jam
• 1 tbsp water

Instructions:

1. In a food processor, mix flour and sugar.
2. Add the chilled butter and pulse until it looks like coarse crumbs.
3. Mix in the egg yolk and ice water, one spoon at a time, until it forms a dough.
4. Wrap it in plastic and chill for 30 minutes.
5. Preheat the oven to 375°F.
6. Roll out the dough on a floured surface into a circle about 12 inches wide.
7. Put it in a 9-inch tart pan, press it into the edges, and trim the extra.
8. Prick the bottom with a fork and chill for 10 minutes.
9. Line it with parchment paper and add pie weights or dried beans.
10. Bake for 15 minutes, take out the weights, and bake for another 5-7 minutes until lightly golden. Let it cool.
11. In a big bowl, mix the blueberries with sugar, cornstarch, vanilla, lemon juice, and cinnamon if you want.
12. Gently stir to coat the berries.
13. Pour the filling into the cooled crust, spreading it evenly.
14. Bake for 25-30 minutes or until the filling is bubbling and the crust is golden brown.
15. Heat the apricot jam and water in a small pot until smooth.
16. Brush the glaze over the warm blueberries for a shiny look.
17. Let the pie cool a bit before serving.
18. Dust it with powdered sugar if you like.