Blueberry pie recipe

May 21, 10:21 PMOrlando Cooking ExaminerDawn Viola

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Local organic blueberries, plump and juicy from neighboring Clermont, make this favorite summer fruit pie even more special and delicious. 

Ingredients:
For the crust:
2 1/2 cups Organic all-purpose flour, plus extra for dusting/rolling
2 teaspoons Salt
1 tablespoon Vanilla powder
3 tablespoons Organic sugar
2 1/2 sticks unsalted Danish butter, cut into 1/4" cubes
2 teaspoons White vinegar, chilled
6 - 8 tablespoons Ice water

For the filling:
4 cups Fresh blueberries
1 cup Organic sugar
1/2 Organic all-purpose flour
1 teaspoon Salt
1 tablespoon heavy cream
2 tablespoons Danish butter, cut into 1/4" cubes

For the egg wash:
1 egg
1 tablespoon of cream
Coarse sugar

Directions:
Measure out all dough ingredients and place in the freezer for 15 minutes.

Make the dough:
Combine flour, salt, vanilla powder and sugar in a large mixing bowl.

Add butter cubes. Using a pastry blender, blend the cold butter cubes with the flour mixture until mixture begins to resemble coarse meal with pea-size pieces, no larger than 1/4".

Add the vinegar. Add four tablespoons of water and blend with the flour mixture using the pastry blender. Continue adding a tablespoon of water at a time until the mixture begins to clump together. Pinch some of the dough in your hand. If it sticks together, the dough is ready. If the dough does not stick to itself, add another tablespoon of water, blend, and pinch the dough together again.

Repeat until the dough holds together without being overly wet. Dough should be slightly crumbly, but hold together when pinched.

Transfer the dough to a work surface. Divide the dough into two equal parts and gently shape into two flat round discs. Wrap in plastic wrap and refrigerate for at least one hour.

Prepare the blueberries:
Place the blueberries, sugar, flour and salt in a bowl. Toss to coat the blueberries.

Finish the pie:
Place a 9” pie plate into the freezer. Remove one dough disc from the refrigerator and let sit at room temperature for 5 - 10 minutes, or just long enough for it to become easy to roll, but still chilled. Lightly flour your work surface and roll out to a 12” circle. Place in the bottom of the chilled 9” pie plate. Return to the refrigerator to chill. Remove after 5 minutes and add blueberries.

Drizzle the cream over the blueberries and dot with butter cubes by sprinkling them over the blueberries.

Remove second dough disc and roll out to a 12” circle on a lightly floured surface. Place on top of the blueberies and pinch the top and bottom dough edges together to enclose the fruit Add decorative edge if desired, and slice 1” air vents around the top of the pie.

Make the egg wash:
Beat the egg in a small dish and mix in cream. Lightly brush the egg wash over the top of the pie and along the edges. Sprinkle with coarse sugar.

Bake:
Bake at 400 degrees Fahrenheit for 30 minutes. Cover edges with aluminum foil if browning too quickly. Turn the pie in the oven, and continue to cook for another 15 minutes. Continue to cook for 7 minutes, as needed, until the crust is golden brown and flakey, and the blueberry juices are bubbling.

Cool:
Remove from oven and allow to cool for at least two hours before cutting and serving.

For even more great summer pie ideas, visit the American Pie Council home page to view the Crisco National Pie Championship winning recipes, including your Orlando Cooking Examiner's award winning Vanilla Vanilla Bean Roasted Apple Pie.