Friday, July 30, 2010
This blueberry pie recipe was adapted from Food Network's chef Laura Calder's, Fresh Blueberry Tart recipe. You really can't beat her recipe for perfect flaky pie crust and blueberry pie filling.
2 1/4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 cup cold butter, cut in pieces
1/3 cup ice-cold water
In a food processor combine the flour,salt,sugar and cut in the butter until it resembles coarse meal. Transfer to a mixing bowl and make a well in the dry ingredients. Pour in the ice-water and quickly work in the flour to form a dough. It is important to not over-work the dough. Divide into two disks and wrap in plastic wrap.
Refrigerate for about 15 minutes before rolling out into a 10 inch tart pan or a pie plate. reserve the second disk for the top crust.
3 cups fresh blueberries
1/3 cup sugar
1/4 cup water
2 tablespoons cornstarch (dissolved in 2 tablespoons of water)
In a saucepan, add one cup of the blueberries, sugar, water and the cornstarch. Bring to a boil and simmer until it thickens. Combine the the blueberry mixture and remaining blueberries in a bowl and allow to cool.
Pour the blueberry filling into the prepared tart pan, and cover with the top crust which has been rolled out. Brush on egg wash and bake in a pre-heated 425º F for 15 minutes. Lower the oven to 350ºF and continue baking for an additional 20 minutes until the crust is golden.