Blueberry Pie

Growing up I never liked pie.  At Thanksgiving or Christmas while everyone else ate pie I had a bowl of ice cream (my fav!).  Nick loves pie so I finally broke down and made this pie recipe a few months ago.  It totally changed my view on pie!  My sister and brother-in-law got to try some and loved it too!  Nick requested that we have this pie instead of cake for his birthday.  This recipe is from Williams-Sonoma and tastes delicious served warm with ice cream on top.

INGREDIENTS

Crust:
2 1/2 c all-purpose flour
2 Tbsp sugar
1/2 tsp salt
2 sticks cold unsalted butter, cut into 1/4 inch cubes
6 Tbsp cold water


Filling:
4 c blueberries (if frozen increase cooking time 10-15 min)
1 Tbsp fresh lemon juice
3/4 c sugar
3 Tbsp cornstarch
1/2 tsp salt
1/4 tsp cinnamon
1 Tbsp cold unsalted butter, cut into small pieces


DIRECTIONS
In a large bowl stir together flour, sugar and salt.  Using a pastry cutter or fork, cut butter into the flour mixture until it resembles coarse crumbles with butter pieces  no larger than small peas.  Add water and mix with fork until dough pulls together (may need to use hands toward the end).  Divide in two and transfer the dough to a work surface.  Form each piece of dough into a ball and flatten into a disk.  Lightly flour work surface and roll out each dough disk to at least 12 inches in diameter and 1/8 inch thick.

Fold 1 dough round in half and carefully transfer to a 9-inch pie dish.  Unfold and press the dough into the pan.  Trim the edge of the dough leaving a 3/4 inch overhang.  Set the pan and other dough round in the fridge.

Place blueberries in a large bowl, sprinkle with lemon juice and toss.  In a small bowl, stir together sugar, cornstarch, lemon zest, salt, and cinnamon.  Sprinkle the mixture over the berries and stir to coat evenly.  Immediately transfer the sugar coated berries to the dough-lined pan.  Dot with small pieces of butter.

Fold reserved dough round in half and place over filled pie.  Unfold and trim the edge leaving 1 inch overhand.  Fold the edge of the top round under the edge of the bottom round and crimp edges to seal.  Cut an asterisk into the top crust using a sharp knife to allow steam to escape.

Refrigerate pie for 20 minutes.  While dough is firming lower oven rack to lower third of oven and preheat to 375 F.

Bake the pie until the crust is golden, 50-60 minutes.  Transfer to trivet and let cool for 1-2 hours.  Serve at room temperature or rewarm for 10-15 minutes at 350 F.

–Melanie