Blueberry Pie

serves: 8
source: Joy of Baking 


For the crust you will need:

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water


Prep:

Combine flour, salt, and sugar in food processor.  Add the butter and process about 15 seconds.  Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  Do not process more than 30 seconds.  Divide the dough in half, flattening each half into a disk, cover with wax paper, and refrigerate for about one hour before using.    Remove one portion of the dough from the fridge and place it on a lightly floured surface.  Roll the pastry into a 12 inch circle. Gently transfer to a 9 inch (23 cm) pie pan.  Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.  Meanwhile, remove the second round of pastry and roll it out.  Using a star cookie cutter, cut out some stars.  Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.

For the filling you will need:

4 cups (570 grams) fresh blueberries

1/2 cup (100 grams) granulated white sugar

2 tablespoon (20 grams) cornstarch (corn flour)

2 tablespoons lemon juice

1 tablespoon lemon zest

Prep:

Mix together the sugar, cornstarch, lemon juice and zest.  Place the blueberries in a large bowl.  Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the prepared pie shell. Starting at the outside edge of the pie place the cut out pastry stars in a circular pattern on top of the blueberries, making sure the tips of the stars are touching.   Place the assembled pie back in the refrigerator to chill for about 30 minutes. 

Preheat the oven to 400 degrees F (205 degrees C)and place the oven rack in the lower third of the oven.  Remove the chilled pie from the fridge and place on a cookie sheet to catch any spills.  Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C).  Continue to bake the pie for about 35 - 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick.