Blueberry Pie

Source: Anna Derivi-Castellanos, Three Babes Bakeshop

Recipe Type: | Seasons: ,

This recipe, featuring Sierra Cascade blueberries, was demonstrated for CUESA’s Market to Table program on June 18, 2016.

Makes 1 pie

1 stick (8 tablespoons) plus 1 tablespoon butter, plus more for buttering the pie plate
⅓ cup ice water
1½ teaspoons apple cider vinegar or white vinegar
1½ teaspoons granulated sugar
½ teaspoon kosher salt
1½ cups pastry or all-purpose flour

½ cup plus 2 tablespoons granulated sugar
3 tablespoons cornstarch
½ teaspoon kosher salt
1 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1¾ pounds blueberries

Cream or egg wash for the crust


To make the crust: Cut the butter into ¼-inch cubes and place in the freezer. Combine the water, vinegar, sugar and salt, and stir until dissolved. Place in the freezer to chill. Add the flour to a chilled bowl. Remove the butter from the freezer and, using a pastry cutter, two knives, or your fingers, cut the butter into the flour until the mixture resembles coarse meal. Use your hands to break up any large pieces of butter. Sprinkle the flour and butter mixture with the water and vinegar mixture, a little at a time, tossing the mixture at first and then pressing together with your hands, until the dough just comes together. Pat into a disk, wrap with plastic, and chill for at least 1 hour in the refrigerator. Use a rolling pin to roll out the dough, and fit it into a buttered pie plate. Trim excess dough from the edge so that the overhang barely touches the counter. Save the trimmings to form a square or rectangular disk. Wrap the leftover dough in plastic wrap and chill in the freezer for at least 30 minutes, along with the bottom shell in the pie plate. After chilling, roll the disk of dough into a rectangular shape and cut strips of lattice (about ¾ inch wide) for the top crust. Chill on a sheet pan in the refrigerator or freezer until ready to use. Preheat the oven to 400°F.

To make the filling: Mix the sugar, cornstarch, and salt together in a large bowl. Add the lemon zest and juice, and gently mix in the berries, so as not to break them up too much.

To assemble: Spoon the blueberry filling into the chilled pie shell. Weave the strips of lattice dough over the top of the filling. Trim the overhang of the dough and roll the edge of the bottom crust tightly around the top, so that the lattice and bottom crust become one rope that rests on top of the pie plate’s edge.

Press the outer crust between the thumb and index finger of one hand and the index finger of the other to flute. Brush all exposed crust with cream or egg wash and sprinkle liberally with coarse sugar. If the pastry has warmed from handling, place the whole pie in the freezer for 10-15 minutes before baking.

To bake: Bake on a sheet pan lined with parchment paper in a preheated oven at 400°F for 15 minutes, then rotate and reduce heat to 350°F and bake for an additional 45-50 minutes, or until the crust is golden brown and the filling is bubbling and juices have thickened. Allow to cool, and serve with vanilla ice cream or whipped cream, if desired.

Photo by Theresa Nguyen.

Farmers Market Ingredients