Beautiful Blueberry PieFrom shandy 6 years ago
- FOR THE PASTRY: shopping list
- 1 3/4 c. unbleached all-purpose flour shopping list
- 1 t. salt shopping list
- 1/2 c. plus 2 T. chilled unsalted butter, cut into small pieces shopping list
- 2 T. chilled solid vegetable shortening, such as Crisco shopping list
- 4 to 5 T. ice water shopping list
- FOR THE FILLING: shopping list
- 4 1/2 to 5 cups blueberries shopping list
- 2 to 3 T. tapioca (use more if berries are soft and juicy. Use less if berries are not breaking with juice leaking out everywhere) shopping list
- 1/4 t. salt shopping list
- 1/4 c. packed light brown sugar shopping list
- 1/4 c. granulated sugar shopping list
- 2 t. finely grated lemon zest (a must!) shopping list
- 3 T. unsalted butter, melted shopping list
- whole milk for brushing dough shopping list
- granulated sugar for sprinkling top shopping list
How to make it
- To make the pastry dough, sift together the flour and salt into a bowl. Add the butter and shortening and, using a pastry blender, or your fingers, work the fat into the flour until the mixture has the consistency of coarse cornmeal. Alternatively, sift the flour and salt into the work bowl of a food processor and add the butter and shortening. Pulse just until the mixture is the consistency of coarse cornmeal but will hold to-gether if pressed into a ball. Do not over mix. Turn dough out into a bowl.
- Add the ice water 1 Tablespoon at a time, stirring and tossing with a fork until the dough forms a shaggy mass. Turn the mass out onto a floured work surface and knead the dough a few times with the heel of your hand until the clumps of dough come together. Divide the dough into 2 portions. One twice as large as the other. Shape the larger portion into a disk about 4 inches in diameter and wrap tightly in plastic wrap. Shape the remaining portion into a disk about 3 inches in diameter and wrap tightly in plastic wrap. Refrigerate both disks for 1 hour before rolling them out.
- Position a rack in the lower third of the oven and preheat to 400 degrees F. Butter a 9-inch pie dish.
- Remove the large disk from the refrigerator, unwrap it, place it on a lightly floured work surface, and hit it a few times with a rolling pin, giving it a quarter turn each time you strike it, to soften it slightly. Roll out into a round about 12 inches in diameter and about 1/4 inch thick. Carefully transfer it to the prepared dish, easing it into the bottom and sides and letting the excess hang over the rim. Refrigerate the pastry-lined dish while you make the filling.
- To make the filling, combine the blueberries, tapioca, salt, brown sugar, granulated sugar, lemon zest, and butter in a large bowl. Turn gently with a rubber spatula until evenly mixed. Pour the filling into the pastry-lined pie dish.
- On the same lightly floured work surface, roll out the small disk into a round 9 to 10 inches in diameter and about 1/4 inch thick. Cut the round into 8 strips, each 1-inch wide. Gently remove the strips from the work surface and arrange them in a lattice design over the blueberry filling. Trim the bottom crust to leave a 1/2-inch overhang. Lightly dampen the rim of the crust with water, and press the ends of the strips against the crust to seal. Fold the edge of the bottom crust under so it is even with the rim, then flute attractively. Brush the fluted edge and the lattice with a little milk and sprinkle the pastry lightly with granulated sugar.
- Bake the pie for 30 minutes. Reduce the heat to 375 degrees F and continue to bake until the crust is light golden brown and the filling is bubbling, 20 to 25 minutes longer. Transfer to a wire rack and let cool completely before serving.
The Cookshandy Port Orchard, WA
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