Blueberry Pie

I always wanted to try baking a pie and finally here is one. Trying to figure out the type/ flavor was simple since all three of us love Blueberries, it was going to be a Blueberry Pie. On a recent visit to the library I picked up the 'The Dessert Bible' by Christopher Kimball and this book had so much information it was almost like attending a Culinary School. I really enjoyed reading the articles and the recipes which strongly inspired me to attempt this pie. Of course, my little munchkin was equally excited to make a pie as she had seen the "Samurai Pie" episode on one of her favorite cartoons, The Backyardigans, in which Ninjas Pablo and Uniqua tries to steal pies from Tyrone. lol !! 
It was a fun project for both of us, especially using the Xmas tree cookie cutters and the overall baking experience. 

I am an advocate of using fresh ingredients for cooking and hence using a store bought pie crust was a big no-no for me. Anyway I am sure that my family will get to eat this Pie very often as we all loved it!

Recipe adapted from here

Ingredients 
Pie Crust (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Blueberry Filling:
4 cups (570 grams) fresh blueberries (Refer Notes if you want to use frozen berries)
1/2 cup (100 grams) granulated white sugar
2 tablespoons (20 grams) cornstarch (corn flour)
2 tablespoons lemon juice
1 tablespoon lemon zest

Egg Wash:
1 large egg yolk
1 tablespoon cream

Garnish:
Softly whipped cream or vanilla ice cream

Makes one 9 inch Pie

Directions:

Pie Crust:

• In a food processor, place the flour, salt, and sugar and process until combined.  
• Add the butter and process until the mixture resembles coarse meal (about 15 seconds). 
• Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
• Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour. 
• After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. 
• Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) 
• Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired.

• Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.
• Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. 
• Using a X'mas tree cookie cutter, cut out about 10 shapes. 
• Using a pizza cutter cut a few strips about 1/2 inch thick
• Place the X'mas tree shaped crust as well as the strips on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes. 

Make the Blueberry Filling:

• In a small bowl mix together the sugar, cornstarch, lemon juice and zest. 
• Place the blueberries in a large bowl. 
• Add the sugar mixture to the blueberries and gently toss to combine. 
• Pour the mixture into the prepared pie shell. 

Pie Crust

• Then, in a small bowl, whisk together the egg yolk and cream. 
• Lightly brush the rim of the pastry shell with the egg wash. 
• Line the strips horizontally on top of the filling
• Once the top of the pie is completely covered with the pastry strips, place the X'mas tree shaped crust.
• Brush the entire surface with the egg wash.
• Place the assembled pie back in the refrigerator to chill for about 30 minutes.  

Baking

• Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven.
• Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. 
• Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). 
• Continue to bake the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. 
• If the edges of the pie are browning too much during baking, cover with a foil ring. 

Cooling

• Place the baked pie on a wire rack to cool for several hours.  
• Serve at room temperature with softly whipped cream or vanilla ice cream. 
• Store any leftovers for 2 - 3 days at room temperature

Recipe adapted from Joy of Baking

Note and Tips

• I used frozen blueberries. First I thawed the berries and brought them to room temperature. Discarded the juices. Used 3 Tablespoons of cornstarch in the filling.
• Serve with a dollop of whipped cream or plain vanilla ice cream.