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Browned Butter Vanilla Bean Blueberry Pie

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A deeply aromatic blueberry pie elevated with nutty browned butter and real vanilla bean. Wild blueberries create a naturally sweet–tart filling, while the flaky all-butter crust bakes up sturdy enough to hold the rich juices. The result is a luxurious, flavor-forward pie perfect for any season.

Ingredients

For the pastry:

2 1/2 cups all-purpose flour

1 tablespoon sugar

3/4 teaspoon salt

14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces

6–8 tablespoons ice water

For the filling:

1/2 cup granulated sugar

3 tablespoons cornstarch

2 tablespoons fresh lemon juice

Pinch of table salt

4 cups fresh or frozen wild Maine blueberries

6 tablespoons unsalted butter

1 vanilla bean, split and seeds scraped

1 egg mixed with 2 tablespoons water (egg wash)

Instructions

  1. Combine flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal.
  2. Drizzle in 6 tablespoons ice water and pulse until dough begins forming moist clumps, adding more water 1 teaspoon at a time if needed.
  3. Divide dough into two disks, wrap well, and chill at least 2 hours.
  4. Preheat oven to 400°F (204°C), placing a rack in the lowest third.
  5. Mix sugar, cornstarch, lemon juice, and salt in a bowl. Add blueberries and gently toss to coat.
  6. Melt butter in a saucepan over medium heat until brown specks form and a nutty aroma develops. Transfer to a heatproof bowl and whisk in one ice cube to cool. Stir in vanilla bean seeds.
  7. Roll out one dough disk into a 12-inch circle and transfer to a 9-inch pie plate. Fold and crimp the edges.
  8. Pour blueberry mixture into the crust and drizzle browned vanilla butter over the top.
  9. Roll second dough disk and cut into thin strips. Arrange in a lattice pattern and seal edges. Brush with egg wash and sprinkle with sugar if desired.
  10. Bake on a rimmed baking sheet for 20 minutes. Reduce heat to 375°F (190°C) and bake an additional 50–60 minutes until crust is golden and juices bubble thickly.
  11. Cool at least 2 hours before slicing to allow filling to set.

Notes

Add 1 teaspoon lemon zest for extra brightness.

Cinnamon or cardamom enhances the vanilla without overpowering the berries.

For a sturdier filling, increase cornstarch by 1 tablespoon.

A full top crust can replace the lattice if preferred.

Nutrition

Find it online: https://chocolatecoveredamy.com/browned-butter-vanilla-bean-blueberry-pie/