Fall is here! The first cold snap has come! There are blueberries all over the place and they are cheap! It is time to make a pie 🙂 Here is a great recipe that will work just as well with fresh OR frozen blueberries.Ingredients- Filling 7 cups blueberries 1 cup maple syrup 3 T. quick-cooking tapioca 1 T. lemon juice ¼ tsp. nutmeg ¼ tsp. salt All Butter Pastry 3 ½ cups flour ¼ cup sugar 1 tsp. salt 3 diced stick cold butter 1 T. white or cider vinegar 1/3 cup ice water Instructions- Making the Crust:
- In a food processor (use a pastry cutter of you do not have one) pulse 3 ½ cups of flour, ¼ cup sugar, and 1 tsp. salt. *you can stir this together with a whisk or fork.
- Add 1 stick of diced chilled butter and pulse until combined (pea sized pieces). Add 2 more sticks of diced chilled butter and pulse 3 times or until the mixture resembles a coarse meal.
- Add 1 T. vinegar and gradually pour in 1/3 cup of ice water and pulse another 4 time until combined.
- Turn the dough onto a clean surface and press into a cohesive dough without overworking it- you SHOULD see bits of butter. Completely cover the ball in plastic wrap and press into a disk approximately 1 inch thick. Refrigerate at least 1 hour before rolling out.
- Over a medium heat, simmer 3 cups of blueberries and ½ cup of maple syrup until the mixture reduces by half. Remove from heat.
- In a separate bowl, combine the remaining blueberries, tapioca, lemon juice, nutmeg, and salt with your cooled blueberry mixture. You can add another ½ cup of maple syrup or 3 T of sugar to the mixture at this point for a sweeter pie.
- Set your filling aside to cool completely before filling your pie shell.
- Remove the dough from the refrigerator and divide into 2 equal halves. Return the half that you are not working to the refrigerator.
- Knead the dough briefly, just until it comes together (be careful not to overwork the dough).
- On a lightly floured surface, roll the dough into a circle 12 inches wide and at least 1/8 inch thick. You can either use your rolling pin, wrapping the dough gently around it to unroll into the pie pan, or you can gently fold the dough in half twice, unfolding it in the pie pan- your choice 😉
- Pour your filling into the pie shell.
- Repeat steps 2 and 3 to create the top crust.
- Trim the excess off of the edges of the pie and crimp together the crust with your fingers, or a fork, or whatever- just make sure that it’s sealed. You can wet your finger with water and run it along the inside of the two pieces of dough to create a better seal.
- If making a solid top crust, place at least 2 slits at the center of the pie for ventilation.
- Chill for 30 minutes before baking.
- Pre-heat the oven to 450 degrees F.
- Place a foil lined cookie sheet in the bottom third of the oven and cover the pie around the rim with foil to prevent the edges from burning. Bake for 10 minutes.
- Remove the foil from the rim and lower the oven temperature to 400 degrees F. Before returning the pie to the oven, brush the crust with heavy cream and sprinkle with sugar. Bake for another 30 minutes or until the crust is a golden brown color. Cool before slicing!