Tuesday, October 14, 2014
There is nothing more delicious than this sweet blueberry pie, made with fresh blueberries in the peak of the hot summer. Fortunately this favorite dessert tastes wonderful when made from fresh or frozen berries.
Adding egg yolks to the dough makes a wonderfully crumbly and soft crust, and the addition of lemon peel makes for a flavorful and interesting twist. I hope that you will like this recipe and enjoy this summer favorite any time of the year.
Ingredients for Crust
2 ½ cups all-purpose flour, plus more for surface
¼ cup granulated sugar
Lemon zest from 1 lemon
2 sticks of unsalted butter, chilled, and cut into pieces
2 large egg yolks
¼ cup ice water
In a medium mixing bowl combine flour, sugar and lemon zest, and place the flour mixture on the kneading surface. Add cold butter pieces and using a large knife, cut butter into flour, until butter pieces are of pea size.
Whisk egg yolks and ¼ cup of water. Drizzle egg yolk mixture over flour and butter mixture, and using your fingers mix until dough comes together. Gently knead, scraping all left out pieces of dough, and adding more flour if needed.
Divide dough in half, form into 2 disks and wrap in plastic. Chill for about 2 hours. Dough can be made 3 days in advance. Keep chilled.
Ingredients for filling
2 pounds fresh or frozen blueberries (about 5 to 6 cups)
¾ cups granulated sugar
1/3 cups all-purpose flour
Lemon zest from 1 lemon
1 tablespoon of lemon juice
1 large egg, beaten to blend, or about 2 tablespoons of milk
Granulated sugar for sprinkling
To prepare filling for the pie, using a large mixing bowl, stir together the blueberries, sugar, flour, lemon zest and lemon juice.
Preheat oven to 425F. Remove dough from the fridge and let sit at room temperature for 5 minutes to soften a little. Roll out first disk of dough on lightly floured surface, and fit it into 9 inch pie plate, and fill it with blueberry filling.
Roll out the second disc, cut out holes with a very small cookie cutter or other small object (I used a steel decorating tip, which is typically used to decorate cookies or cakes with sugar frosting).
Place it on the top of the pie. Pinch edges together.
Wash top of the pie with beaten egg or milk. And sprinkle with sugar. Chill pie before baking for about 30 minutes. Place pie on foil lined baking sheet.
Bake on 425F for 30 minutes. Wrap foil around the edges, if they start to brown to much. Reduce temperature to 350 F, and continue baking for another 50 to 60 minutes, until golden brown, and filling is bubbly.
Transfer this beautiful pie to a wire rack, and cool for at least 4 hours before serving. Enjoy.