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Fresh
Blueberry Pie Recipe
Makes
1, 9-inch double-crust pie
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 When
the blueberries are fresh for such a short time each year, it's great to
have real blueberry pie. So indulge and enjoy!! |
Ingredients
Basic
Flaky Pie Crust for a 2-crust 9-inch pie
1/2 cup sugar
2 TBS. cornstarch
2 Tsp. finely grated lemon zest
2 TBS. freshly squeezed lemon juice
a pinch salt
4 cups blueberries, rinsed and dried
Equipment
A 9-inch pan
Preparation
- Remove the dough for the bottom crust from the
refrigerator. If necessary, allow it to sit for about 10 minutes or until it
is soft enough to roll.
- On a floured pastry cloth or between two sheets
of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less
and 12 inches in diameter.
- Transfer it to the pie pan. Trim the edge almost
even with the edge of the pan. Cover it with plastic wrap and refrigerate it
for a minimum of 30 minutes and a maxium of 3 hours.
- In a medium bowl, stir together the sugar,
cornstarch, lemon zest, lemon juice, and salt. Add the blueberries and toss to
coat them. Transfer the blueberry mixture to the pie shell. Roll out the top
crust large enough to cut a 12-inch circle. Use an expandable flan ring or a
cardboard template and a sharp knife as a guide to cut out the circle.
- Moisten the edges of the bottom curst with water
and place the top crust over the fruit. Tuck the overhang under the bottom
crust border and press down all around the top to seal it. Crimp the border
using a fork or your fingers and make about 5 evenly spaced 2-inch slashes
starting about 1 inch from the center and rediating toward the edge.
- Cover the pie loosely with plastic wrap and
refrigerate it for 1 hour before baking to chill and relax the pastry. This
will maintain flakiness and help to keep the crust from shrinking. Preheat the
oven to 425 degrees farenheit at least 20 minutes before baking.
- Set an oven rack at the lowest level and place a
baking stone or baking sheet on it before preheating. Place a large piece of
greased foil on top to catch any juices. Set the pie directly on the
foil-topped baking stone and bake for 40 to 50 minutes or until the gilling is
thickly bubbling.
- After 30 minutes, protect the edges from
overbrowning with a foil ring. Cool the pie on a rack for at least 4 hours
before cutting. When set, the berries will remain very juicy but will not flow
out of the crust.
From The Pie & Pastry
Bible by Rose Levy Beranbaum
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