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This deep-dish blueberry pie celebrates the summer harvest of one of America's favorite berries.
2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
2 tablespoons (7/8 ounce) buttermilk powder, optional
1 1/2 teaspoons salt
1 cup (2 sticks, 8 ounces) unsalted butter or vegetable shortening (6 1/2 ounces), or a combination
6 to 9 tablespoons (3 to 4 1/2 ounces) ice water
8 cups (about 2 pounds) fresh blueberries, washed and drained
1/3 cup (1 1/2 ounces) Instant ClearJel OR 1/2 cup (2 ounces) King Arthur Pie Filling Enhancer OR 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 teaspoon ground cinnamon
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1 ounce) butter, melted
Sparkling sugar or cinnamon sugar, for sprinkling on the crust
To make the crust: Combine the flour, buttermilk powder, and salt. Work in the fat in two batches, leaving some pieces as large as your thumbnail. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water till the dough is completely cohesive. Divide it in half, wrap, and chill for 30 minutes before rolling. Roll the crust about 1/8" thick and about 2" wider than the diameter of your 9" deep-dish (at least 1 ½" deep) pie pan. Place in the pan. Preheat the oven to
Toss together the berries, thickener, sugar, cinnamon, lemon juice, and melted butter. Pour into the crust. Roll out the top crust, making a lattice if you like; place it over the berries. Trim excess overhang, and crimp the edges together. Cut several slashes to allow steam to escape (if you haven't made a lattice crust). Spritz with water, and sprinkle with sparkling sugar or cinnamon sugar.
Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 40 to 50 minutes, covering the edges if they seem to be browning too quickly. When done, the filling will be bubbling, and the crust golden brown. Remove from the oven, and cool for at least 1 hour before serving.
Yield: 8 to 10 servings.