How did you celebrate Memorial Day Weekend? My weekend was a croquet-playing, bloody-mary-drinking, poolside-reading, floppy-hat-wearing, guacamole-dipping, bbq-grilling, blueberry-pie-eating kind-of-weekend.
And it was good.
Blueberry Pie is a summer classic, and this recipe pays due homage. The filling is rich and tart; the crust, and I quote a friend and fellow pie-consumer, "tastes like flaky butter." Give it a try at your next BBQ or this 4th of July! Happy eating, friends :)
yields one 9-inch round pie
2 cups flour
12 tablespoons butter, chilled and cut into pieces
2 tablespoons heavy cream, chilled
2 tablespoons apple cider vinegar, chilled
2 tablespoons ice water
4 cups blueberries
2 tablespoons lime juice
1/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla
3 tablespoons butter
1 tablespoon heavy cream
For the crust: In a food processors, pulse the butter and flour until it resembles a coarse meal. With the processor on, slowly add the cream, vinegar, and ice water until the dough begins to hold together. Press the dough into a rough ball, then transfer to a lightly floured surface. Knead the dough a few times until smooth. Flatten dough into a disk. Wrap disk in plastic wrap and refrigerate for 1 hour.
For the filling: Toss blueberries with lime juice, sugar, flour, cornstarch, cinnamon, and vanilla in a bowl. Set aside.
For the pie: Preheat oven to 375°F. Set aside 1/4 of the pie dough. Roll the rest out on a lightly floured surface into an 11" round, then fit it into a 9" pie plate. Transfer filling to pastry bottom and scatter the 3 tablespoons of butter over fruit. Roll the remaining 1/4 of dough out on the lightly floured surface and cut out shapes for the top. Place on top of filling. Brush crust and cut-outs with 1 teaspoon cream. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.