I've only baked a pie once before, almost two years ago when my friend asked me to help her make an apple pie. Unfortunately, since she took it home with her I never had the chance to taste it. This time I definitely made sure I had a nice big slice when I invited my cousins and grandparents over for dinner one evening. The pie was delicious and I enjoyed a slice for breakfast the next morning as well.
For the dough:
Note: This is enough to make one 9" crust. To make the top layer double-up the ingredients.
- 1¼ cups flour
- 1 tbsp sugar
- ¼ tsp salt
- ½ cup (8 tbsp) cold unsalted butter, cut into pieces
- 3-4 tbsp ice cold water
- Combine the flour, sugar, and salt and pulse a couple of times in a food processor. Add the chunks of butter into the processor and pulse until the butter pieces are roughly the size of walnuts. If you don't have a food processor use a pastry cutter or fork and knife to cut the butter into the flour.
- Transfer the dough mixture into a bowl and moisten with the water, starting with just a couple of tablespoons at first. Work the mixture until it forms a dough, adding water by the tablespoon only as needed if it feels dry.
- Form the dough into a small disk and wrap in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours before rolling it out.
- 6 cups of fresh blueberries, rinsed and stems removed
- ½ lemon, juiced and zested
- ¼ cup flour
- ½ cup sugar
- 2 tbsp butter (unsalted), cut into small pieces
- Combine all of the filling ingredients and set aside.
- Remove the dough from fridge and divide in half. On a floured work surface, roll out two equal discs about ⅛" thick. Lay one disc over a well-greased 9" pie pan and press down to line the dish with the dough.
- Pour the filling over the dough in the dish and dot with the pieces of butter.
- Cover the pie with the second piece of dough and use a fork to seal and crimp the edges all the way around. Trim any excess dough from the sides and use a knife to cut some slits in the dough to allow the steam to escape while baking.
- Blend an egg yolk with a few tablespoons of water and brush the egg wash over the top of the dough.
- Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the temperature to 350 degrees and continue baking for an hour until the blueberry juices are thickened and bubbling.
- Remove from the oven and transfer to a wire rack to cool before cutting.