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Blueberry 16

Make Blueberry 16 at home with All Purpose Flour, Cake Flour, Sugar, Salt, and Unsalted Butter Cut Up. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 3/4 cup
• 3/4 cup
• 3 tbsp
• 1 tsp
• 1/4 cup
• 1/2 cup
• 1 1/4 cup
• 3/4 cup
• 1 tsp
• 1/4 tsp
• 2 tbsp
• 3 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Mix both of the flours with the sugar and salt in a large bowl.

2. 2

   Fit a mixer with a paddle blade if possible.

3. 3

   Using the lowest speed work in shortening and butter until coarse crumbs form, 2 to 3 minutes.

4. 4

   Add the ice water and lemon extract and mix just until a dough forms, about 1 or 2 minutes more, adding another tablespoon ice water if needed.

5. 5

   Do not overmix or the crust will be tough.

6. 6

   Turn dough out onto a lightly floured board and knead for 1 minute, then divide it into 2 equal pieces.

7. 7

   Pat each piece of dough into a 6-inch disk and wrap tightly in plastic.

8. 8

   Butter a 9-inch deep dish pie plate.

9. 9

   Roll out the pie pastry half of it to 1/8 inch thick on a floured surface.

10. 10

    Trim to a 15-inch circle.

11. 11

    Transfer the pastry to the pie plate leaving a 1 1/2 inch overhang.

12. 12

    Place the pastry shell and rest of dough in the refrigerator while you make the filling.

13. 13

    Mix the sugar, brown sugar, tapioca, cornstarch, cinnamon, nutmeg, and salt together in a medium sized bowl.

14. 14

    Mix the blueberries and lemon juice in a large bowl.

15. 15

    Sprinkle the cinnamon mixture over the berries and toss until all of the berries are well coated.

16. 16

    Place a rack in the center of the oven and preheat to 425 degrees.

17. 17

    Spoon the berry filling into the pie shell, mounding it high in the center.

18. 18

    Dot with the butter.

19. 19

    Roll out the remaining pastry 1/8 inch thick and trim to a 13-inch circle.

20. 20

    Using the tip of a paring knife, cut out a 3/4 inch circle of pastry in the center of the pastry round for the steam to vent.

21. 21

    Transfer the pastry circle to the top of the pie.

22. 22

    Moisten the edges with a little ice water, fold the edges under and pinch them to seal.

23. 23

    To make the glaze, whisk the egg yolk with the oil and brush on the top of the pie.

24. 24

    Bake the pie for 10 minutes at 425 degrees.

25. 25

    Reduce the oven temperature to 350 degrees and continue baking until the crust is golden and the filling bubbly, 50 minutes to 1 hour.

26. 26

    If the top browns before the pie is done, lay a piece of foil loosely over the top of the pie for the rest of the baking time..

27. 27

    Cool for at least 2 hours before serving.