Blueberry Lemon Pie

Blueberry Lemon Pie
From bonappetit.com

Ingredients

Dough

  • 3½ c all-purpose flour
  • 2 T granulated sugar
  • 1½ t Diamond salt or ¾ t Morton kosher salt
  • 3 sticks chilled, unsalted butter
  • 2 T fresh lemon juice
  • ½ c ice water

Filling

  • 4 pints blueberries (~40 oz total)
  • 5 T cornstarch
  • 1 t lemon zest
  • 2 T lemon juice
  • ¼ t salt
  • ¾ c raw or granulated sugar, plus more for crust
  • flour for dusting
  • 1 egg
  • optional: 1/2 t cardamom or coriander for fruitiness, or 1 t cinnamon or ginger for warmth

To serve

Uses the 9" DEEP DISH pie pan.

Instructions

  1. Step 1

    Whisk dough flour, sugar, salt together. Cut butter into small pieces, and fraisage the butter in.


    Drizzle in the ice water and lemon juice, mixing until it starts to come together, then knead in bowl just until it holds shape, shaggy dough forms (will look dry). Pat out to slight disc, place on baking sheet with wax paper, place in freezer for 5 mins to cool down.


    Cut dough into 4 pieces using scraper, layer on top of each other, press down; repeat 4 times to make layers. Cut in half, pressing both into ¼" discs, wrap in plastic wrap and chill overnight.


  2. Step 2

    Take out both dough disks to slightly warm up.


    Toss blueberries, cornstarch, zest, juice, salt, sugar in large bowl. Let blueberries sit 30 min to soften.

  3. Step 3

    After the discs have been out at least 5 min, roll one out to ⅛" thick (~16" diameter). Transfer to a parchment-lined baking sheet and place in fridge.


    Roll the second disc out for the lattice. Cut the round into twelve 1" strips, transfer strips to fridge to chill.

  4. Step 4

    Place rack in center of oven, preheat to 425F. Line a baking sheet with foil and place in oven to preheat.


    Transfer whole round dough to pie dish. Lift up edges and let dough slump into the dish, press into edges, trim, leaving ~½" overhang. Shovel in the filling.

  5. Step 5

    Beat 1 egg + 1 t water for wash.


    Lay 6 dough strips vertically across filling so that they're parallel (easiest to start in middle and work out). Rotate pie place to about 2 o'clock, lay the other 6 strips in latticed. Very little dough will show through. Trim strip ends to overhang by about ½", fold their ends UNDER the bottom round, pinch and crimp.


    Brush with egg wash, and sprinkle surface with raw sugar. Transfer dish to freezer for 10 minutes.

  6. Step 6

    Transfer pie dish to preheated baking sheet. Bake pie 5 mins, then reduce oven temp to 375F. Bake 60-90min, checking every 10 min and losely tent with foil if it seems to be overbrowning. Juices bubble and thicken ~75min.

  7. Step 7

    Transfer to wire rack and cool 4 hours before serving.