Blueberry pie with lemon zest
Description
Blueberry pie is best served with scoops of vanilla ice cream. The pie can be stored at room temperature, covered with plastic wrap, for up to 2 days.
Instructions
- 1
Step 1
1. In the bowl of a food processor, combine flour and salt. Add the butter cut into pieces and pulse until the mixture resembles coarse crumbs, about 10 seconds. With the processor running, gradually add ice water and process for no more than 30 seconds. The dough should not be wet or sticky. If the dough is too dry, add a little more water, 1 tablespoon at a time.
- 2
Step 2
2. Place the dough on a clean work surface. Divide it in half, shape each half into a disk, and wrap each piece in plastic wrap. Refrigerate for at least 1 hour or overnight. The dough can be frozen for up to 1 month and then thawed before use.
- 3
Step 3
3. On a lightly floured sheet of parchment paper, roll out one portion of dough into a 30 cm diameter disc. Brush off excess flour with a brush, then transfer the dough to a 22 cm pie pan, pressing it evenly against the bottom and sides. Form a 1 cm overhang around the edges. Roll out the remaining dough in the same manner and place it on a baking sheet lined with parchment paper. Refrigerate the dough for 30 minutes.
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Step 4
4. Place the blueberries in a large bowl. Take a few handfuls of blueberries and crush them by hand. Add sugar, starch, and lemon juice, then mix well.
- 5
Step 5
5. Place the blueberry mixture onto the cooled pie crust. Top with pieces of butter.
- 6
Step 6
6. Cover the top with the second half of the chilled dough and seal the edges. Make several cuts with a knife on the top surface of the dough to allow steam to escape during baking. In a small bowl, beat the egg yolk with cream. Using a brush, coat the surface of the pie. Freeze or chill the pie for 30 minutes.
- 7
Step 7
7. Meanwhile, preheat the oven to 200 degrees with the rack in the lower third. Place the pie on a parchment-lined baking sheet. Bake until golden brown, about 20 minutes.
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Step 8
8. Reduce the oven temperature to 175 degrees and continue baking until the crust is a deep golden brown and the filling has thickened and begins to bubble, for 40 to 50 minutes. Place the pie on a wire rack and let cool completely.