makes 1 double crust 9” pie
For the Pastry-
(From bake from scratch)
6 cups all-purpose flour
1 cup sugar
2 teaspoons salt
1 cup plus 2 tablespoons cold, unsalted butter, cut into pieces
1 cup ice cold water plus an additional 3 or 4 tablespoons if needed
4 tablespoons unsalted butter, room temperature, divided
1½ tablespoons ground cinnamon combined with ½ cup sugar
1 egg, beaten
1 tablespoon maple sugar for sprinkling the top crust (available through King Arthur Flour and in specialty supermarkets)
In the bowl of a food processor fitted with the blade attachment, combine flour, 1 cup sugar, and salt. Pulse a few times to combine. Add the butter and pulse just until the mixture is crumbly with pea-sized pieces of butter visible. Transfer the mixture to a large mixing bowl. Gradually add the cold water, a few tablespoons at a time, tossing with a fork. Add just enough cold water to form a soft, shaggy dough. Gather the dough together, divide in half and shape into two discs. Wrap each in plastic wrap and refrigerate for at least an hour.
On a lightly floured sheet of parchment paper, roll out one circle of dough into a rectangle measuring 17” in length x 10½” in width. Spread the dough evenly with 2 tablespoons of the room temperature butter. Sprinkle with half of the cinnamon sugar mixture, reserving the other half for the second portion of dough. (If the dough begins to soften, slide it onto a baking sheet and refrigerate for about 10 minutes.) Using the parchment paper to lift the dough, roll the dough into a tight cylinder, starting with the 17” side. Wrap the cylinder in plastic wrap and place in freezer for at least one hour. Retrieve the second half of dough from the fridge and repeat; roll the dough on a lightly floured sheet of parchment into a rectangle, spread with remaining butter and sprinkle with remaining cinnamon sugar mixture. Roll into a tight cylinder, wrap in plastic wrap and freeze with the first portion of dough. When the dough is solid, remove one cylinder of dough from the freezer and use a sharp knife to slice into ½” pieces. Places the slices closely together on a lightly floured sheet of parchment paper. Make sure the edges touch. Cover with a sheet of plastic wrap and gently roll the pieces with a rolling pin to create a 12” circle. (Don’t over-roll the dough or you will lose the spiral design.) Place the parchment with the 12” circle of dough back into the refrigerator. Retrieve the second cylinder of dough from the freezer and repeat the process, slicing ½” pieces and creating a 12” circle of dough for the top crust. Return the top crust to the refrigerator while you prepare the filling.
Blueberry Maple filling-
3½ pints (7 cups) blueberries, rinsed, stems removed, dried on paper towels
¾ cup granulated sugar
3-4 tablespoons good-quality maple syrup, depending on the sweetness/tartness of berries
1 teaspoon lemon zest
1 tablespoon lemon juice
½ teaspoon cinnamon
3 tablespoons cornstarch
Reserve 1 cup of berries and set aside. In a large bowl, mix 6 cups of the berries, sugar, maple syrup, zest, juice, cinnamon, and cornstarch. Transfer the mixture to a heavy bottomed saucepan. Cook over medium heat, stirring constantly to keep the mixture from scorching. When the mixture thickens, remove from the heat, scrape it into a large bowl and stir in the reserved 1 cup of berries. Let the filling cool completely. Be patient; if it’s warm when you pour it over the bottom crust, it will melt the pastry.
Retrieve one 12” circle of dough from the refrigerator. Carefully transfer the dough into a 9” deep dish pie plate by removing the plastic wrap from the top of the dough and carefully turning/flipping the crust into the pie plate. Peel back the parchment paper from the dough and use your fingers to smooth the bottom crust across the bottom and up the sides of the pie plate. Trim any excess leaving a 1” edge. Turn the edge under and crimp. Return the crust to the refrigerator while the filling cools, at least half an hour.
Preheat the oven to 375 degrees F. Retrieve the bottom crust and the second 12” circle of dough from the refrigerator. Pour the cooled blueberry filling into the pie plate. Carefully place the top crust over the fruit, seal the edges, and crimp decoratively. Brush the top crust with the beaten egg and sprinkle with the maple sugar. (If you don’t have maple sugar you can substitute Sugar in the Raw.) Place the pie on a parchment lined baking sheet and place it in the freezer for 15 minutes. This helps the pastry to set up. Remove the pie from the freezer Cover the edges of the pie with strips of aluminum foil. Place the pie on the bottom rack of the preheated oven. Bake at 375 degrees for 20 minutes. Reduce the temperature to 350 degrees and bake for an additional 45-50 minutes, removing the aluminum foil strips, until the pie is bubbling around the edges and in the center. Set on a rack to cool for at least 3 hours before slicing.