Print

Italian Pistachio Cream Recipe

Italian Pistachio Cream Recipe
Print Recipe

5.3 from 25 reviews

This blueberry pie recipe is a classic favorite, featuring a buttery flaky crust filled with sweet and juicy blueberries. It’s simple to make and perfect for any occasion.

Ingredients

Units Scale

For the Crust:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6–8 tablespoons ice water

For the Filling:

  • 6 cups fresh blueberries
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon

Instructions

  1. Prepare the Crust: In a food processor, pulse flour, salt, and sugar. Add butter and pulse until mixture resembles coarse crumbs. Slowly add ice water until dough comes together. Divide into two discs, wrap in plastic, and chill.
  2. Make the Filling: In a bowl, combine blueberries, sugar, cornstarch, lemon juice, and cinnamon. Toss to coat evenly.
  3. Assemble the Pie: Roll out one disc of dough and place in pie dish. Pour in blueberry filling. Roll out the second disc, place over filling, and crimp edges. Cut slits in the top crust.
  4. Bake: Brush the crust with egg wash and sprinkle with sugar. Bake at 400°F for 50-60 minutes until golden and bubbly. Cool before serving.

Notes

  • You can use frozen blueberries if fresh ones are not in season.
  • Serve with a scoop of vanilla ice cream for a delicious treat.

Nutrition

Find it online: https://easy-tapas-recipes.com/italian-pistachio-cream-recipe/