Really, this is a summer recipe, not a November recipe. That’s because these are photos I took in the summer, I’m just reposting them now. Still – blueberry pie is a lovely dessert any day of the year, if you can find some blueberries!
This is a Dorie Greenspan recipe, from her wonderful book, ‘Baking: From My Home To Yours‘.
In a mixing bowl, mix all purpose flour, sugar, and salt.
Using a pastry cutter (or, like the recipe specifies, a food processor, if you have one) cut the butter into the flour, until you have pea-sized lumps.
Add ice water, and using a spatula, handle until the dough comes together. Try not to use your hands – the heat from your hands will melt the butter. You don’t want this, because it’s the lumps of untouched butter that will make your baked pastry flaky and lovely. Divide the dough into two halves, and wrap in cling film. Rest your dough in the fridge first for 30 minutes to an hour.
Sprinkle your work surface liberally with flour, and roll out your dough.
Grease a 9 inch pie plate with butter, and drape your dough into the pie plate. Trim the sides using a knife or scissors. It really doesn’t have to be perfect – as you can see, mine sure wasn’t! Preheat the oven, and place your pan in the fridge whilst you prepare the filling.
Prepare your blueberry filling by mixing berries, sugar, zest, juice, and salt. Let sit for 5 to 10 minutes, and then have a taste to see if it needs any more sugar or juice. Stir in the flour.
Sprinkle the bread crumbs over the bottom of your prepared pie shell, then pour in your filling.
Take your second dough half, roll out, and cover your pie. Crimp the sides, and make some vents so that the steam can escape whilst cooking. Brush the pie with egg wash, and sprinkle sugar. Bake at 220 degrees Celsius for 30 minutes, then reduce heat to 200 degrees Celsius and bake for another 30. If the pie browns too quickly, cover with tin foil.
Let cool to room temperature before cutting.
The pastry will be lovely and flaky, with a beautifully juicy blueberry filling.
- 3 cups flour, plus more for dusting
- ¼ cup sugar
- 1½ teaspoons fine sea salt
- 16 tablespoons (2 sticks) unsalted butter, frozen or very cold and cut into small pieces, plus more for the pie plate
- Up to ½ cup ice water
- Heavy cream, milk or 1 egg beaten with a splash of water, for glazing
- Sanding sugar, for sprinkling (may substitute granulated sugar)
- 2½ pints (5 cups) fresh blueberries, stemmed as needed
- ½ to ¾ cup sugar
- Finely grated zest of 1 lemon or lime, plus 1 tablespoon lemon or lime juice, or more juice as needed
- Pinch salt
- 2 tablespoons flour
- 2 tablespoons plain dried bread crumbs
- For the crust: Combine the flour, sugar and salt in a food processor and whir to blend. Scatter the pieces of butter over the flour; pulse in long spurts until the butter is well incorporated. This could take a dozen or more blitzes. Add the ice water a little at time, processing after each addition. Stop when you have moist clumps and curds (you might not need all the water to reach this point) – don’t process until the dough forms a ball; pinch some of the dough and it should hold together easily. Turn the dough out, divide it in half and shape each half into a disk.
- If the dough is still very cold, you can roll it immediately; if not, wrap the disks and refrigerate them for about 30 minutes.
- Use some butter to grease a 9-inch pie plate, then place the plate on a rimmed baking sheet.
- For best results, roll the dough between sheets of parchment or wax paper. Working with one disk at a time, lightly flour a sheet of paper, center a disk on it, lightly flour the dough and cover with a second sheet. Roll each piece of dough into a round that’s between 11 and 12 inches in diameter. Fit one piece of dough into the buttered pie plate; leave whatever dough hangs over the edge. Keep the second circle between sheets of paper and slide it onto the baking sheet. Freeze (first choice) or refrigerate both the lined pie plate and the rolled-out dough while you preheat the oven and make the filling. The crust can be wrapped well and refrigerated for up to 1 day or frozen for up to 2 weeks.
- When you’re ready to bake, preheat the oven to 425 degrees.
- Meanwhile, make the filling: Stir together the berries, ½ cup of the granulated sugar, the zest, 1 tablespoon of juice and the salt in a mixing bowl. Let the filling sit, stirring frequently, until the berries are juicy, 5 to 10 minutes. Taste the berries with a little of their syrup and decide whether you’d like to add some or all the remaining granulated sugar, and/or more juice. Stir in the flour.
- Take the pie plate and dough out of the freezer or refrigerator.
- Sprinkle the bread crumbs over the bottom of the crust, then spoon the filling into the crust. Peel away one sheet of parchment from the top crust and use it to line the baking sheet. (If you used wax paper, line the sheet with parchment, a silicone liner or aluminum foil to catch drips.) Use your water-dampened finger or a pastry brush to moisten the overhang of the bottom crust.
- Lift a small section of the top crust off the paper. If it’s supple enough to work with, carry on; if it’s still brittle, wait a few minutes. Place the top crust over the fruit and lightly press the rim against the edges of the bottom crust. Use a sharp paring knife to cut both crusts flush with the pie plate. If you’d like, press the flat side of a table fork against the crust rim. Cut decorative slits in the top crust. Brush the pie lightly with the cream, milk or egg and sprinkle with sanding sugar.
- Bake on the middle rack for 30 minutes, then reduce the temperature to 400 degrees; bake for about 30 minutes (total baking time is about 1 hour). If the crust is browning too quickly, protect it with a loose aluminum-foil tent. The pie is done when the crust is golden brown and juice is bubbling up through the top-crust slits.
- Transfer the pie, on its baking sheet, to a wire rack and allow it to cool until it is just warm or reaches room temperature.