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- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoon granulated white sugar
- 1 cup chilled unsalted butter, cut into 1 inch cubes
- 1/4 to 1/2 cup ice water
- 4 cups fresh blueberries
- 1/2 cup granulated white sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 large egg yolk
- 1 tablespoon cream
- Whipped cream
- Vanilla ice cream
- Fresh peaches
Mix the flour, salt and sugar in a
food processor until combined. Add butter and
process until the mixture resembles coarse
meal (about 15 seconds). Add 1/4 cup water
in a slow, steady stream until the dough just
holds together when pinched. If necessary,
add more water. Do not process more than
30 seconds. Gather the dough into a ball on
a work surface, and divide in half, flattening
each half into a disk; cover with plastic wrap,
and refrigerate for about one hour. Remove
one portion of the dough from the fridge, place
on a lightly floured surface and roll into a 12
inch circle. Gently transfer to a 9 inch pie
pan, leaving the overhanging pastry for later.
Refrigerate the pastry, covered with plastic
wrap, for about 30 minutes before filling with
the berries. Remove the second pastry and
roll it into a 12 inch circle. Using a pizza cutter,
cut the circle into 1 inch strips and place on
a parchment paper-lined baking sheet, cover
with plastic wrap, and place in the refrigerator
for about 30 minutes.
In a small bowl mix
the sugar, cornstarch, lemon juice and zest.
Place the blueberries in a large bowl and add
the sugar mixture, gently tossing to combine.
Pour the mixture into the prepared pie shell.
Then, in a small bowl, whisk together the egg
yolk and cream, and lightly brush the rim of
the pastry shell with it. Starting at the outside
edge of the pie, place the pastry strips on top
of the blueberries to make a basket pattern.
Once the top of the pie is completely covered
with the pastry strips, crimple the overhanging
pie crust as desired to make a crust that
covers the edges of the strips. Brush the entire
surface with the egg wash, making sure that it
does not pool. Place the assembled pie back
in the refrigerator to chill for about 30 minutes.
Place the oven rack in the lower
third of the oven, and preheat the oven to
400 degrees F. Remove the chilled pie from
the fridge and place on a larger baking pan,
lined with parchment paper, to catch any
spills. Bake for about 20 minutes and then
reduce the oven temperature to 350 degrees
F. Continue to bake for about 35-45 minutes
or until the crust is a deep golden brown color
and the juices are bubbling and thick. If the
edges of the pie are browning too much during
baking, cover with a foil ring. Place the baked
pie on a wire rack to cool for several hours.
Serve at room temperature with whipped
cream or vanilla ice cream.
Makes one 9 inch pie.
Appeared in print on 7.15.09