Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat pastry flour for a nuttier crust)
- ½ cup cold unsalted butter, cubed
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 3–4 tablespoons ice water
- 4 cups fresh blueberries (or frozen, thawed and drained)
- ½ cup granulated sugar
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons cornstarch (or arrowroot powder for a gluten-free option)
- 3 tablespoons chia seeds
- 1 teaspoon vanilla extract
- Optional: zest of one lemon for extra brightness
If you want to experiment, you can swap the all-purpose flour for a gluten-free blend, or use coconut sugar instead of granulated sugar for a warmer, caramel-like flavor. The key is to keep the crust tender and the filling vibrant, just like the ones I learned to make with my mother and Nonna Rosa.
Instructions
- Begin by making the crust. In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This is just like when I learned to knead dough as a toddler, covered in flour—but with a little more finesse!
- Slowly add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it; you want it crumbly but cohesive. Form the dough into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes.
- While the dough chills, prepare the filling. In a large bowl, combine the blueberries, sugar, lemon juice, lemon zest (if using), cornstarch, chia seeds, and vanilla extract. Toss gently to coat all the berries evenly.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough into a 12-inch circle. Transfer it carefully to a 9-inch pie dish, pressing it gently into the edges. Trim any excess dough and crimp the edges for that rustic, homemade look Nonna Rosa always perfected.
- Pour the blueberry filling into the crust, spreading it evenly. The chia seeds will absorb some of the juice as the pie bakes, thickening the filling naturally, a trick I picked up during my travels through Spain, where simple ingredients transform into something spectacular.
- Bake for 45-50 minutes until the crust is golden and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Allow the pie to cool completely on a wire rack before slicing. This is important so the chia seeds fully thicken the filling, making each slice hold together beautifully. I often let mine cool while enjoying a cup of tea with Olivia and Isabella, sharing stories from my own childhood kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
