I actually kind of made up a pie recipe! It’s an adaptation from one of my favorite cookbooks, The Thanksgiving Table, and it uses my all-time favorite crust recipe. Seriously, this pie crust is delicious–the texture is perfect, and it has never failed me. And I’ve definitely had some pie crust-related drama. As for the filling, cooking it down prior to putting the pie in the oven prevents public enemy #1: soupy pie. The crust turned out classically flaky & buttery, and the filling retained the fresh taste of blueberries and the brightness of lemon.
FILLING INGREDIENTS
3 pounds blueberries
Juice & zest of 3 meyer lemons
1 cup sugar
4 tablespoons corn starch
FILLING DIRECTIONS
Combine all ingredients in a saucepan & stir until berries are coated. Bring to a boil and cook until mixture has thickened almost to the consistency you’d like in your pie. Then remove from heat & let cool all the way.
my favorite pie crust!
CRUST INGREDIENTS
2 1/2 cups flour
1 teaspoon salt
2 tablespoons sugar
1/2 cup butter, frozen and cut into 1/2″ pieces
1/2 cup unflavored vegetable shortening, frozen and cut into 1/2″ pieces
1/3 cup ice cold sour cream
2 tablespoons ice cold water
CRUST DIRECTIONS
In a food processor, pulse the flour, salt and sugar to combine. Add in butter and shortening pieces and pulse until the mixture has a coarse, mealy texture. Add in sour cream and cold water and process until the dough holds together and just begins to form a ball.
(NOTE: Don’t wait for the dough to form a single mass–it’ll take forever, and the crust will be tough and overworked. Just get 2/3+ of the dough to hold together, and press in the remaining pieces.)
On a floured surface, form the dough into a disc about 1″ high. Cut into two roughly equal pieces, wrap, and refrigerate for at least one hour. After refrigeration, re-flour your counter, and roll out the two pieces of dough–one should be about 16″ in diameter, the other should be about 13″ across.
TO FINISH & BAKE THE PIE
Line a 10″ pie dish with the larger piece of dough, making sure you’ve got enough dough overhanging to wrap upward & seal the crust. Press into place. Pour in pie filling. Top with second piece of dough. Roll the edges of the crust and pinch to seal.
Cut steam vents into the top crust. Brush lightly with milk, then dust with turbinado sugar. Bake at 400 degrees for 40-50 minutes, until golden. Let cool before serving & enjoying!
