Blueberry Pie


1 stick unsalted butter, chilled & cubed, plus 1 Tbsp. For pan
5c all-purpose flour, plus more for rolling dough
2 tsp. granulated sugar
2 tsp kosher salt
1c shortening, chilled & cubed
1/2 to 2/3 cup, plus 2 Tbsp. Ice water
1 (9") pie tin

5c blueberries, discard any small or overly soft berries
2 Tbsp. all-purpose flour sifted
1/2 stick unsalted butter, cut into small cubes
1 c granulated sugar
1 pinch kosher salt
1 lemon zested & juiced
12-14oz good quality blueberry jam

1/2 c granulated sugar
1/4 c water
1 orange juiced
Vanilla ice cream, for serving
Coat the pie tin with 1 tablespoon of butter


Preheat the oven to 450 degrees. For the crust, lightly flour the work area. Combine the flour, sugar & salt in a food processor & pulse to combine. Pulse in the shortening and 1 stick of butter. Add some of the ice water. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water & pulse again until it just comes together into a ball. Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until it is at least 4-5 inches wider than the 9" pie tin, about a 1/4" thick. Roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin. Refrigerate until ready to use. Roll the second half of the dough larger than the pie tin for the top of the pie. Lay it on a baking sheet & refrigerate it until the filling is ready.

For the filling, in a large bowl combine the blueberries, flour, butter, sugar, salt, lemon zest & juice. Mix to blend stir in the jam & set aside. Remove the pie an from the refrigerator and pour in the filling. Remove the top crust from the refrigerator and old it onto the rolling pin. Lay the dough over the top of the pie. Trim overlapping edges to a 1 1/2" overhang. Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or a small knife to cut an opening in the center of the top crust. Put the pie in the center of the oven and bake, undisturbed, for 15 min. Lower the heat to 350 degrees and bake for an additional 30 minutes.

While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat. Simmer gently to reduce by about half and coats the back of the spoon. Open the oven door and slide the rack out slightly. Pour the mixture over the pie and into the opening in the top crus. Lower the oven temperature to 325 degrees and cook for an additional 10 minutes. Remove the pie from the oven and allow it to cool completely before slicing. Serve with vanilla ice cream or whip cream. Enjoy!
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