Pie Pastry- (makes enough for one 9” lattice top pie)
2¼ cups all-purpose flour
1 Tablespoon sugar
½ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 teaspoons blueberry or apple cider vinegar
6 tablespoons ice cold water
In a large bowl, whisk together the flour, sugar and salt. Using a bench scraper or your fingertips, cut in the butter pieces until the mixture is crumbly with pieces of butter about the size of a pea. Combine the vinegar with the water. Gradually add the liquid to the flour/butter mixture, tossing it until the dough is somewhat shaggy and just holds together. Turn the dough out onto a lightly floured sheet of parchment paper, gather it into two discs, flatten them slightly and wrap each in plastic wrap. Refrigerate for at least one hour before rolling out. Roll out one disc of dough to a thickness of about ⅛" and place it in a 9" pie plate. Roll and crimp the edges. Refrigerate the bottom crust. Roll out the second disc of dough to a thickness of about ⅛" and trim it to a diameter of 12". Cut the dough into 1” strips for the lattice. Cover with plastic wrap and refrigerate while you prepare the filling.
Filling-
6 generous cups of fresh blueberries, lightly rinsed, patted dry, stems removed
1 teaspoon lemon juice
½ cup granulated sugar (you can add up to ¼ cup more if the berries are tart)
¼ cup dark brown sugar
3 Tablespoons cornstarch
pinch of salt
1 teaspoon lemon zest
½ teaspoon cinnamon
egg wash made with 1 egg and 1 teaspoon of water
sugar for sprinkling
In a small bowl, whisk together sugars, cornstarch, salt, lemon zest and cinnamon. Set aside.
Preheat the oven to 400 degrees. Reserve one cup of the blueberries and set aside. Toss the sugar/cornstarch/salt/zest and cinnamon mixture over the remaining berries until they are well coated. Add the lemon juice to the berries. (I break up a portion of the berries with a rubber spatula to draw out the juices a bit.) Fill the prepared pie plate with the blueberry mixture. Spread it evenly and then add the reserved one cup of blueberries on top. (The reasoning behind this is so you have blue peeking through the lattice and not sugar/cornstarch coated berries which have a white cast to them.) Remove your lattice strips from the refrigerator, weave them on top of the pie, tuck the edges underneath, sealing the bottom crust with the lattice. Brush with the egg wash and sprinkle with sugar. Place on a parchment lined baking sheet and bake at 400 degrees for approx. 20 minutes, then lower the heat to 350 degrees and bake for an additional 45 minutes or maybe a bit more, until the juices are bubbling thickly. If the crust is getting too dark, cover the edges with foil strips. Let the pie sit for several hours before slicing.
2¼ cups all-purpose flour
1 Tablespoon sugar
½ teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 teaspoons blueberry or apple cider vinegar
6 tablespoons ice cold water
In a large bowl, whisk together the flour, sugar and salt. Using a bench scraper or your fingertips, cut in the butter pieces until the mixture is crumbly with pieces of butter about the size of a pea. Combine the vinegar with the water. Gradually add the liquid to the flour/butter mixture, tossing it until the dough is somewhat shaggy and just holds together. Turn the dough out onto a lightly floured sheet of parchment paper, gather it into two discs, flatten them slightly and wrap each in plastic wrap. Refrigerate for at least one hour before rolling out. Roll out one disc of dough to a thickness of about ⅛" and place it in a 9" pie plate. Roll and crimp the edges. Refrigerate the bottom crust. Roll out the second disc of dough to a thickness of about ⅛" and trim it to a diameter of 12". Cut the dough into 1” strips for the lattice. Cover with plastic wrap and refrigerate while you prepare the filling.
Filling-
6 generous cups of fresh blueberries, lightly rinsed, patted dry, stems removed
1 teaspoon lemon juice
½ cup granulated sugar (you can add up to ¼ cup more if the berries are tart)
¼ cup dark brown sugar
3 Tablespoons cornstarch
pinch of salt
1 teaspoon lemon zest
½ teaspoon cinnamon
egg wash made with 1 egg and 1 teaspoon of water
sugar for sprinkling
In a small bowl, whisk together sugars, cornstarch, salt, lemon zest and cinnamon. Set aside.
Preheat the oven to 400 degrees. Reserve one cup of the blueberries and set aside. Toss the sugar/cornstarch/salt/zest and cinnamon mixture over the remaining berries until they are well coated. Add the lemon juice to the berries. (I break up a portion of the berries with a rubber spatula to draw out the juices a bit.) Fill the prepared pie plate with the blueberry mixture. Spread it evenly and then add the reserved one cup of blueberries on top. (The reasoning behind this is so you have blue peeking through the lattice and not sugar/cornstarch coated berries which have a white cast to them.) Remove your lattice strips from the refrigerator, weave them on top of the pie, tuck the edges underneath, sealing the bottom crust with the lattice. Brush with the egg wash and sprinkle with sugar. Place on a parchment lined baking sheet and bake at 400 degrees for approx. 20 minutes, then lower the heat to 350 degrees and bake for an additional 45 minutes or maybe a bit more, until the juices are bubbling thickly. If the crust is getting too dark, cover the edges with foil strips. Let the pie sit for several hours before slicing.
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