Blueberry 17
Blueberry 17 comes together with All Purpose Flour, Plus Cold Butter Cut Into Bits, Ice Water, Salt, and Plus Sugar. Keep it handy for the next time you cook it.
Illustrative photo
Ingredients
- 3 cup
- 3/4 cup
- 6 tbsp
- 1/8 tsp
- 1 cup
- 1/4 tsp
- 1 tsp
Method (preview)
- 1
Combine flour and salt in a large bowl. Add butter and mix with fingertips or pastry cutter until the mixture resembles coarse meal.
- 2
Break the egg into a small bowl and add the ice water.
- 3
Add to the flour mixture and mix gently until the dough just comes together.
- 4
Do not over mix.
- 5
Divide the dough in half, form into two thick disks, and cover with plastic wrap.
- 6
Chill for 1 hour or more.
- 7
When dough has chilled for at least one hour, roll it out on a lightly floured surface to fit a 9-inch pie pan.
- 8
Press it into the bottom and sides of the pie pan.
- 9
Trim the dough around the edge of the pan, leaving a 1-inch overhang.
- 10
Chill until ready to use.
- 11
Roll out the second piece of dough for the top crust, then fold into quarters and place on a plate.
- 12
Cover with plastic wrap and refrigerate until ready to use.
- 13
Lightly rinse the blueberries in a strainer and gently pat them dry.
- 14
Toss with 1 cup sugar, the cornstarch, cinnamon, grated lemon, and vanilla.
- 15
Remove the pie shell from the refrigerator and brush the bottom and sides with the egg-white mixture to prevent sogginess.
- 16
Remove the top crust from the refrigerator and unfold it over the filling.
- 17
Trim the overhang to 1 inch.
- 18
Moisten the edges where they meet, then press them together lightly while turning them under.
- 19
Sprinkle with the remaining tablespoon of sugar.
- 20
Bake in oven preheated to 400 degrees F, in the lower third of the oven, approximately 1 hour or until the filling bubbles and the crust is golden brown.
- 21
Cool on a rack until warm, or serve at room temperature.
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