08-24-2011, 11:12 AM
i've been on a blueberry binge all summer. 
![[Image: DSC_0809-560x371.jpg]](http://blogs.yankeemagazine.com/new-england-traditions/files/2011/08/DSC_0809-560x371.jpg)
![[Image: DSC_0770-560x371.jpg]](http://blogs.yankeemagazine.com/new-england-traditions/files/2011/08/DSC_0770-560x371.jpg)
![[Image: DSC_0804-560x371.jpg]](http://blogs.yankeemagazine.com/new-england-traditions/files/2011/08/DSC_0804-560x371.jpg)
from Yankee Magazine~
New England in August is awash in blueberries, and you haven't tasted blueberry pie until you've eaten one homemade with fresh, local fruit.This recipe is very simple and very much based in tradition. Not too sweet, the flavor of the peak bluberries is allowed to shine through.
For the crust
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, very cold
2 tsps. salt
½ cup cold water
For the Blueberry Filling
4 cups blueberries
2 Tbsp. sugar
⅛ cup all-purpose flour
For the Glaze
1 egg, beaten
Coarse sugar
Directions
Preheat the oven to 425° and place a rack in the middle of the oven.
In a large bowl, whisk together flour and salt. Add the butter and mix it into the flour using a pastry blender two knives. You can also use a food processor, but stop mixing when the butter is in pieces the size of peas.
Slowly add the cold water, a little at a time, and mix until the dough just comes together. You may not need all of the water, or you may need a bit more.
Remove the dough from the bowl and shape into 2 equal balls, flattened into discs. Wrap each in plastic and refrigerate for at least an hour or overnight.
When ready, unwrap the dough and allow it to warm up for a minute or two. Lightly flour your surface, then roll one disc into a circle until its large enough to fit into the pie plate with an inch of overhang. Fold the dough into fourths, then place in the pie dish. Unfold and smooth into the dish, dressing the crust however you choose (crimping, fluting, or my favorite, just pressing into it with a fork).
Fill with the blueberry filling, then roll out the remaining disc of dough and either cover the blueberries entirely, making sure to cut a few slits in the top crust for steam to escape, or cut out a variety of shapes to overlap and make a crust.
Lightly brush the top crust with a beaten egg, then sprinkle with coarse sugar. Bake for 20 minutes, then reduce heat to 350° and bake for an additional 45-55 minutes. Keep an eye on the pie. If the crust begins to brown too quickly, tent the pie with foil. If the filling begins to bubble, you may also wish to place a baking sheet on the rack below the pie to catch any drips.
Remove from the oven and set on a wire rack to cool. Serve warm.
from Yankee Magazine~
New England in August is awash in blueberries, and you haven't tasted blueberry pie until you've eaten one homemade with fresh, local fruit.This recipe is very simple and very much based in tradition. Not too sweet, the flavor of the peak bluberries is allowed to shine through.
For the crust
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter, very cold
2 tsps. salt
½ cup cold water
For the Blueberry Filling
4 cups blueberries
2 Tbsp. sugar
⅛ cup all-purpose flour
For the Glaze
1 egg, beaten
Coarse sugar
Directions
Preheat the oven to 425° and place a rack in the middle of the oven.
In a large bowl, whisk together flour and salt. Add the butter and mix it into the flour using a pastry blender two knives. You can also use a food processor, but stop mixing when the butter is in pieces the size of peas.
Slowly add the cold water, a little at a time, and mix until the dough just comes together. You may not need all of the water, or you may need a bit more.
Remove the dough from the bowl and shape into 2 equal balls, flattened into discs. Wrap each in plastic and refrigerate for at least an hour or overnight.
When ready, unwrap the dough and allow it to warm up for a minute or two. Lightly flour your surface, then roll one disc into a circle until its large enough to fit into the pie plate with an inch of overhang. Fold the dough into fourths, then place in the pie dish. Unfold and smooth into the dish, dressing the crust however you choose (crimping, fluting, or my favorite, just pressing into it with a fork).
Fill with the blueberry filling, then roll out the remaining disc of dough and either cover the blueberries entirely, making sure to cut a few slits in the top crust for steam to escape, or cut out a variety of shapes to overlap and make a crust.
Lightly brush the top crust with a beaten egg, then sprinkle with coarse sugar. Bake for 20 minutes, then reduce heat to 350° and bake for an additional 45-55 minutes. Keep an eye on the pie. If the crust begins to brown too quickly, tent the pie with foil. If the filling begins to bubble, you may also wish to place a baking sheet on the rack below the pie to catch any drips.
Remove from the oven and set on a wire rack to cool. Serve warm.