Monday, July 25, 2016

Fresh Blueberry Pie with Butter Pastry Crust Lattice top

garnished with a fresh Blueberry & Pom juice coulis

vanilla ice cream"rose" 


2 1/2 Cups all-purpose FLOUR
1 C (which is 16 tablespoons of COLD BUTTER (regular salted)
1 teaspoon SALT(fine, regular table salt, not coarse sea salt)
4 T (possibly up to 1/3 C. ICE WATER)

To make the dough:

1.) In a large bowl, mix the flour and salt together.
2.) Cut 16 Tablespoons of butter into small cubes (approx. 1/2") 
3.) Drop them into a large bowl of flour.
(If you are not pulsing in a food processor:)
4.)Using 2 knives, slice the pieces of butter into the flour until they are the size of baby peas. Then to further blend the butter into the flour, gently press your fingers through it. Do not overwork the dough.
5.) Sprinkle 2 Tablespoons, at a time, of COLD water into the flour mixture & fluff gently with a fork.
6. Continue adding Tablespoons of cold water in the dry flour areas and toss with the fork until there are no more areas of dry flour and it is evenly incorporated.
(I actually needed 1/3 cup.)
6.) Test the consistency by trying to gently form the dough into a ball.
~ Using the warmth of your hands, but not pressure, see if the dough holds together.
~ If it crumbles, return to bowl and add a sprinkle of water to the dry flour areas, fluff & repeat.
~ If it is sticking to your hands, return to bowl, gently slice it into pieces, sprinkle with a teaspoon of flour, and evenly incorporate again.

~ Gently form the dough into 2 balls, using the warmth of your hands more than actual pressure.
~ Make one ball slightly bigger than the other. 
~ Gently press each into a 2" thick disk & wrap each in plastic wrap.
~ Refrigerate for at least a half of an hour.
~ Refrigerate your rolling pin, as well.


~ Rinse and dry 6 cups of fresh blueberries.
~ Gently toss them in a bowl with 3/4 cup of sugar, 4 tablespoons of cornstarch, 1/4 teaspoon of salt, and 1/4 teaspoon of cinnamon. 
~ Fold gently until the berries are coated, & set aside while you roll out the pie dough.


On a floured surface, roll out the larger pastry into a 13"round and press into 9" pie dish.
Trim edges.
Fill with blueberry mixture.
Roll smaller pastry disk into a 10"round & cut the lattice strips.
Weave as shown in video.
Cover edges with foil.


Bake in a 400 degree oven for approximately 50".
Check every 10".
Take the foil off of the edges halfway through the cooking time.

SEE VIDEO ABOVE for sauce, ice cream rose, and details.

This pie will be the perfect consistency if you let it rest at room temperature until cooled, then cover with a pie dome overnight (or all day). 
I refrigerate mine, in a pie holder, overnight.

The buttery crust is so flaky, the bottom is firm, the blueberries have just the right balance of sweetness, and the fresh blended sauce tastes heavenly with vanilla ice cream. 


You might want to use the extra sauce to make an ice cream shake. It's amazing!


When I made one for
The Fourth of July,
I used thinner lattice strips, cut stars from the extra dough, and served it with an ice cream quenelle & raspberry purée quenelle.
Trust me, the flavors are amazing together!

Click to see the quick video clip.