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
Ingredients:
Crust
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
Filling
4 cups blueberries
2 tablespoons lime juice
1/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla
Assembly
3 tablespoons butter
1 tablespoon heavy cream
Directions:
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.
Enjoy.
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