I make this pie at least a couple of times during the summer. I think you have to invest in making a homemade crust. I know this step intimidates a lot of cooks. I like to use my cuisinart to make my crust and it takes out a lot of the stress. I also add a little vodka to the crust which seems to help break with the gluten rendering a flakier crust that is not as tough. Most people use a pie plate, I use a deep 9 inch tart pan with a removable bottom for my pies. It makes for a lovely presentation and a nice thick slice of pie. I have never tried the pie with a prepared pie crust, but if you are too intimidated to try the crust, you could substitute a prepared crust. It takes a little practice and some patience, but the homemade crust is delicious and worth a try!
- 2 1/2 cups flour (I love Bob’s Redmill Pastry flour)
- 1⁄2 teaspoon. kosher salt
- 1 tablespoon sugar
- 1 cup unsalted butter, diced and chilled
- 2 tablespoons ice-cold vodka
- 2-4 tablespoons ice water
- 1 egg yolk
- 2 tablespoons cream
- 4 pints fresh blueberries, washed and rinsed
- 1/4-1/2 cup sugar (depending on how sweet you like your pie)
- 2 teaspoons cinnamon
- 1/4 cup flour
- 2 teaspoons cornstarch
- 1/2 squeezed fresh lemon juice
- 3 tablespoons butter, thinly sliced
For the dough, place flour, salt, and sugar in the bowl of a food processor and pulse to combine. Add chilled butter, and pulse with flour until mixture resembles a very coarse cornmeal consistency. With the motor running, pour in vodka, then gradually add in ice water just until the dough starts to clump and gather. Transfer the dough onto a flat surface and divide into two equal parts. Press each half into a disk, place in plastic wrap and refrigerate for at least an hour or overnight.
Preheat oven to 400. Spray your a deep dish 9″ tart pan with removable bottom with cooking spray. On a floured surface, roll out one disk of the dough out to about 1⁄8 inch thick in about a 12 inch round. Carefully transfer the dough to the prepared tart pan and cut off any excess dough from the edges. Place the pan in the refrigerator while you prepare the filling and the top crust.
Combine all ingredients for the filling in a large bowl and toss to combine. Set aside while you prepare lattice crust.
for lattice crust:
Roll out the other half of crust on a floured surface. Using the lattice cutter, cut the dough into strips about 2⁄3 inch wide. Remove the tart pan from the fridge and place the prepared filling inside to fill pie dish. Divide the remaining 3 tablespoons of butter on top of the pie and distribute across top. Lay half the strips diagonally over the layer of filling in the dish, leaving small gaps in between, then weave the other half diagonally in the other direction to create the lattice pattern. Remove excess dough and gently press down the edges of the dough to seal the pie. Discard excess dough. Combine the yolk and cream together and gently brush the crust with the egg wash. Place the baking dish on a rimmed baking sheet lined with parchment to protect against overflow, and bake for about 45 minutes to an hour, until the crust is golden and the filling bubbles and thickens. If the crust begins to brown too much, loosely cover with foil. Remove from oven and allow to cool for at least 30 minutes. To remove the pie from the tart pan, gently press along the bottom helping pie loosen from the sides of your tart pan. Transfer to serving plate. If you make the pie ahead, gently loosen the pie from the sides, but leave it in the tart shell. Place it in a 300 degree oven for 10 or so minutes to warm, then follow the procedure of lifting it out of the tart shell. Serve with ice cream and enjoy!