Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, July 20, 2012

Lemon Blueberry Pie

It's been a week since i posted a recipe, but if feels like months. I did so much in the past week that it's hard to believe! Between quite a few parties and 3 days hiding in the blue ridge mountains, relaxing, cooking over a campfire and drinking lots of good wine a week passed by without us noticing it!
Going thru what i cooked and what i have to post and blog about it, i came across about 20 recipes, I picked this one to be first since my love for blueberries and lemon goes a long way, and it's blueberry season after all!!!
Enjoy!!!



Ingredients:
pastry:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup unsalted, cold butter, cut into small pieces
3 tablespoons very cold water

filling:
6 cups blueberries
3/4 cup sugar
3 tablespoons cornstarch
2 lemons, juiced and zested
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon butter, cut into small pieces
1 egg + 1 tablespoon water

Make the pastry by adding flour, sugar and salt to the bowl of a food processor. Pulse a couple times, then add ice cold butter, pulse a few times. Add ice cold water, and pulse until dough crumbles.
Pour onto a countertop and divide in half. Mound into 2 rounds and wrap them in plastic film. Refrigerate for 30 minutes or freeze up to 2 months.

Place blueberries in a large bowl and add sugar, cornstarch, lemon juice and zest, cinnamon and salt. Toss until all blueberries are covered by mixture.
Roll out dough to fit a 9 inch pie dish. Place blueberries on top and dot with butter.
Roll out top dough, place on top of blueberries and seal all ends. Cut a few slits on top of dough to allow steam to escape during baking and refrigerate for 30 minutes.

Preheat oven to 375F.
Mix egg and water and brush on top of pie dough.
Bake for about 50-60 minutes, or until crust is golden and filling is thick and bubbling. Transfer to a wire rack and let cool completely (about 2 hours). Serve at room temperature or reheat before serving.






13 comments:

  1. YUM! Love blueberry pie... I need to go and see if there are wild blueberries to pick...I also realized that I wasn't following your blog so remedied that! Hope your are having a great weekend. <3 Marlys

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