I love the blues. I know it's not a universally loved song style, but putting problems to music is one of the best ways to deal with them.But the blues I love most aren't songs - they're fruit. And I'm still seeing lots of blueberries in the markets, so I thought I'd offer this recipe from Food and Wine.
Blueberry Pie
For the filling:
8 cups blueberries
3/4 cup sugar (if using fresh blueberries, only use 1/2 cup sugar)
1/3 cup plus 1 tablespoon corn starch
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
Pinch of salt
For the pie crust:
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cubed
1/4 cup lard, frozen and cubed
1/2 cup ice water
For the egg wash:
1 egg and 1 tablespoon of water, whisked together
Instructions
Preheat oven to 375 degrees.
Make the pie crusts first: In a food processor, pulse the flour and salt. Add the butter and lard and pulse until you get a crumbly texture. Pour in the ice water and pulse just until the crumbs are moistened. Press the dough into a ball. Divide the dough into 2 pieces, one slightly smaller than the other. Flatten into disks, wrap in plastic and refrigerate until firm, at least 30 minutes.
While the pie crusts are chilling, start on the filling. In a bowl, toss the blueberries with the 3/4 cup of sugar, the cornstarch, the lemon juice, the lemon zest and the salt. Set aside. Once the pie crust is appropriately chilled, roll out the larger dough disk to about 13 inches. Drape it over a pie pan like so:
Crimp the edges, removing any excess dough as you go along. My finished bottom crust looked like this:
Pour the blueberry filling into the pie crust:
Roll out the second dough disk to about 12 inches. Using a pastry brush, brush the edges of the pie crust already in the pan with water. Then place the second crust over the top of the blueberry filling. Crimp the edges together, forming a good seal around all of the edges of the pie:
Brush the pie with the egg wash and then make a cross in the center of the pie with a serrated knife.
Bake the pie until the filling is bubbling and the crust is golden brown, about 1 1/2 to 2 hours. Allow the pie to cool for at least 5 hours before serving.
While the pie crusts are chilling, start on the filling. In a bowl, toss the blueberries with the 3/4 cup of sugar, the cornstarch, the lemon juice, the lemon zest and the salt. Set aside. Once the pie crust is appropriately chilled, roll out the larger dough disk to about 13 inches. Drape it over a pie pan like so:
Crimp the edges, removing any excess dough as you go along. My finished bottom crust looked like this:
Pour the blueberry filling into the pie crust:
Roll out the second dough disk to about 12 inches. Using a pastry brush, brush the edges of the pie crust already in the pan with water. Then place the second crust over the top of the blueberry filling. Crimp the edges together, forming a good seal around all of the edges of the pie:
Brush the pie with the egg wash and then make a cross in the center of the pie with a serrated knife.
Bake the pie until the filling is bubbling and the crust is golden brown, about 1 1/2 to 2 hours. Allow the pie to cool for at least 5 hours before serving.
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