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Originally Posted by Uncletoad recipe? |
For the crust:
3 cups All Purpose Flour
1 tsp. Salt
1/2 # (2 sticks) Unsalted Butter
6 - 10 tbsp. Ice Water
Eggwash for the finished pie: 1 large egg mixed with 1 tbsp ice water.
Mix the flour and salt in a mixing bowl. Then cut in the butter with a pastry blade (I just use my fingers) until the mixture resembles course meal (not fine sand). Sprinkle the water over the mixture (start with 6 tbsp and work your way up to 10; you may not use all of it) and mix with a wooden spoon or fork until it comes together in a ball. Roll the dough between your hands to make one big ball and to bring the mixture completely together. Divide the dough into two balls; one being slightly larger than the other. Flatten the balls of dough into a disk, wrap them in plastic and refridgerate them for at least 30 minutes.
For the filling:
6 cups Fresh Blueberries (about 3 full pints)
1/2 cup Sugar
1 1/2 tbsp Flour
1 heaping tsp. chopped Lemon Zest
1 tsp Vanilla
approx. 2 tsp. Lemon Juice
Take 3 cups of blueberries and put them in a sauce pan with the sugar, flour, lemon zest, and vanilla. Turn heat to medium, stir constantly (gently so as not to mush the berries), and bring the mixture to a low boil (the berries will release their juice and this will thicken; very cool process to watch). When the juice has thickened turn the mixture into a mixing bowl (I use the same one from the dough; the little bits of butter and flour won't hurt), add the remaining 3 cups of berries, and stir in the lemon juice to taste (you want to balance the sweet with a little acid). Cool to room temperature.
Filling the pie:
On a lightly floured surface, roll out the smaller disk to approx. 10 - 12 inches. Fold the disk into quarters (gently) and set the point into the center of a 9 inch pie dish, then unfold the the dough and gently push it into the bottom of the dish. If there is a lot of overhanging dough, trim it with scissors to about 1/2 inch.
Turn the filling into the empty pie shell and spread it evenly around.
On a lightly floured surface, roll out the larger disk to approx. 12 inches. Fold the disk into quarters (gently again), set the point in the middle of the filling, and unfold over the pie. Trim the overhang to match that of the bottom crust. Gently lift the bottom overhang and tuck the top overhang under it. When you complete the circumference of the pie, go back around and crimp the edges between three fingers (I use the forefinger and thumb on my left hand and the forefinger on my right hand). Cut four to six slits in the top of the pie, brush all over with eggwash, sprinkle with sugar (I like to use demerarra sugar or Sugar in the Raw), and chill for twenty to thirty minutes. While the pie is chilling preheat the oven to 375 degrees. After the pie has chilled bake it for 40 - 50 minutes on a baking pan lined with foil (should the juice bubble over you will be glad you took this precaution). The pie should be golden brown around the edges and light brown on top. Let cool to room temperature before serving. Pie is very juicy so serve it on a deep plate with a heaping scoop of vanilla ice cream!
My oven is old and funky so I can actually bake this pie for about an hour.
You could try baking it a 450 for ten minutes or so. Then drop the heat to 375 and go for 30 minutes or so. I am going to use this method next time. I think it will give me a better top crust. But the above method works great; I just like to experiment.
PM with any questions.
Mmmmmmmmmm.... 
