Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 1 Time
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
Blueberry Pie
Cookbook
Generally, when making a traditional, English fruit pie (crust both below and above), one does not add anything else to the filling except the fruit, sugar, and maybe a spice flavor, say. In contrast, an American fruit pie almost always includes a modicum of thickener (typically cornstarch), and several flecks of butter, too. I have, of late, warmed most generously to these new additions, as they add a pleasing extra richness, in the case of butter, and also, in the case of the cornstarch, prevent excess juice from pouring out of the pie while it cooks-as my mother’s quite delicious whimberry pie used to do all over the bottom of the oven.
Yield : Serves 4
Ingredients
For the pie crust:
- 4½ tablespoons (generous ½ stick) cold, unsalted butter, diced
- 4½ tablespoons (¼ cup, rounded) cold vegetable shortening (e.g. Crisco), cubed
- 1½ cups all purpose flour
- Pinch of salt
- 2 to 3 tablespoons ice-cold water, to mix
- A little milk for brushing
For the filling:
- 2 tablespoons lemon juice
- 1 rounded tablespoon cornstarch
- 1/3 cup superfine sugar, plus a little extra for sprinkling
- 1 pound 2 ounces blueberries
- Several flecks of unsalted butter
Directions
To make the pie crust, put the fats, flour, and salt into a food processor and briefly process until resembling bread crumbs. Add enough water to form a dough and mix until well amalgamated. Knead lightly and chill in the refrigerator for at least 30 minutes. Cut off one-third of the dough for the top crust and rewrap it. Roll out the larger piece to an 1/8-inch-thick circle.
Preheat the oven to 400°F and place a baking sheet inside to heat up. Lightly grease an 8-inch-diameter loose-bottomed tart pan, about 1½ inches deep, and line with the pastry circle, allowing a little overhang. Prick the base several times with a fork.
For the filling, whisk together the lemon juice, cornstarch, and 1/3 cup sugar in a large bowl until smooth. Add the blueberries and turn all together with a spatula until the berries are well coated. Tip this into the pie shell and allow to settle. Disperse the butter flecks over the surface.
Roll out the other piece of pie crust to an 1/8-inch-thick circle. Brush the edge with a little milk and then flip the crust over the filling to form a lid. Tuck down around the outside of the fruit and press the edge onto the rim of the bottom crust to form a seal. Trim off excess pie crust with a sharp knife.
Brush the surface with milk and press the tines of a fork around the edge-for prettiness as much as anything. Make 3 small cuts in the center of the pile to allow steam to escape and sprinkle the surface generously with superfine sugar.
Slide the pie onto the baking sheet in the oven and bake for 10 minutes, then turn the temperature down to 350°F. Bake the pie for another 30 to 40 minutes, or until the surface is nicely crusted and golden. Serve at warm-to-room temperature for maximum enjoyment-and with some whipped cream or just a little heavy cream poured on top.
© 2009 Simon Hopkinson
Note from Cookstr's Editors
Nutritional information includes 1 tablespoon of butter for the filling and 1 tablespoon of milk for brushing.
Nutritional Information
Nutrients per serving
585 kcal
2 % daily value
26 % daily value
5 % daily value
172 mg
21 mg
6 g
30 g
4 g
73 g
42 mg
79 mg
14 g
31 g
14 % daily value
