Just in time for summer -- the world's best blueberry pie.
I'm not a blueberry lover, but this pie might make me a convert! If you haven't made a pie before...go easy on yourself, buy a ready-made crust and skip down to the directions for the blueberry fillings. Once you are done, grab a great bottle of red wine and some ice cream and "voila!" - a phenomenal summer dessert! I promise you the hardest part will be resisting the urge to take a bite before serving it to your guests. Bon Appetit!
Best Blueberry Pie (recipe from "Genius Recipes")
Basic Flaky Pie Crust
8 Tbs Unsalted Butter
1 1/3 cups plus 4 tsp pastry flour (or 1 1/3 cups bleached all purpose flour)
1/3 tsp salt
1/8 tsp non-aluminum baking powder
2 1/2 to 3 1/2 Tbs ice water
1 1/2 tsp cider vinegar (optional)
Fresh Blueberry Filling
1 Tbs egg white, lightly beaten (optional)
4 cups blueberries, rinsed and dried
1/2 liquid cup plus 2 Tbs water, divided
2 Tbs cornstarch
1/2 cup sugar
1 tsp lemon juice
pinch of salt
1 1/2 cups whipped cream
Directions
To make the crust:*
Divide the butter into two parts, about two thirds to one third, or 5 table spoons and 3 tablespoons. Cut the butter into 3/4-inch cubes. Wrap each portion of butter with plastic wrap, then refrigerate the larger amount and freeze the smaller for at least 30 minutes. Place the flour, salt, and baking powder in a resealable gallon-size freezer bag and freeze for at least 30 minutes.
Place a mixing bowl in the freezer to chill. Place the chilled flour mix in another bowl and whisk to combine.
Use a pastry cutter or rub the mixture between your fingers to blend the larger portion of the butter into the flour until it resembles coarse meal. Spoon the mixture together with the cold butter from the freezer, into a resealable gallon-size freezer bag. Expel any air from teh bag and close it. Use a rolling pin to flatten the butter into flakes. Place the bag in the freezer for at least 10 minutes, or until the butter is very firm.
Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the ice water and vinegar onto the mixture, tossing it lightly with a rubber spatula. Spoon the loose mixture back into the plastic bag.
Holding both ends of the bag opening with your fingers, knead the mixture by alternatively pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc, and refrigerate for at least 45 minutes, preferably overnight. This dough can be stored, refrigerated, for up to 2 days; frozen for up 3 months.
Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers (or just fold it under). Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours. Preheat the oven to 425 degrees F at least 20 minutes before baking.
Line the pastry with parchment paper, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick, the bottom and sides, and bake for 5 to 10 minutes, until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then (optionally) brush the bottom and sides with the egg white; this will help keep the bottom crust from getting soggy.
*Tip
Save yourself time by using your go-to single pie crust here!
To make the filling:
Measure out 1 cup of the blueberries, choosing the softest ones. put them in a sauce pan together with 1/2 cup of the water. cover and bring to a boil.
Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes, until the blueberries start to burst and the juices begin to thicken. Stirring constantly, ad the cornstarch mixture, sugar, lemon juice, and salt. simmer for a minute of until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
Serve with ice cream or whipped cream, if desired.
The pie can be stored at room temperature for up to 2 days (...without the whipped cream that is!)