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.
Pastry
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.
Blueberry Filling
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.
That is one STUNNING blueberry pie! My favourite in the whole world. I should have known Laura doesn't use shortening, she's a butter woman all the way. Such a simple and straight-forward recipe, classic. Nicely done! Now I just have to get some blueberries.
ReplyDeleteSusie,
ReplyDeleteThanks,it was just as delicious! I too love her recipes. After trying others,I have officially adopted Laura's pastry recipe. It always turns out flaky and tasty,and with all natural ingredients.
What a perfect pie, that close up really looks incredibly delicious. My next baking challenge is to learn how to make my own pie crusts (never attempted it yet) so I can hopefully make some amazing apple and pumpkin pies this fall. I'll be sure to give Laura Calder's recipe a try.
ReplyDeleteAva, thanks. I don't think you can go wrong with her pie crustrecipe, just remember to use ice-water and not overwork the dough. Good luck.
ReplyDeleteWow Anna! Gorgeous pie! That crust looks super flaky for a butter crust. And butter crust, yum, such a rich decadent wonder. Thanks for the reminder on the ice water.
ReplyDeleteGreat job and lovely photos!
Thanks Amanda. Love the fact that you can use all natural ingredients and still obtain a flaky crust.
ReplyDelete