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Recipe by:
Solstice Cafe, Portland, OR
Courtesy of Sustainable Table ® Ingredients:
For the crust:
9 tablespoons organic butter (4.5 oz)
1.5 cups flour (pastry flour if available)
½ teaspoon salt
3.5 tablespoons ice water (or more, if necessary)
1 ½ teaspoons cider vinegar
For the filling:
5-6 cups fresh blueberries, rinsed and dried (preferably organic)
½ cups plus 2 tablespoons water, divided
2 tablespoons cornstarch
½ cup sugar
2 teaspoons lemon juice, freshly squeezed
Pinch of salt
Lemon zest (from one lemon) and whipped cream, for garnish (optional) Directions:
For the crust:
Cut butter into ¾ inch cubes and freeze 3 tablespoons. Refrigerate the remaining butter. Process the refrigerated butter for 20 seconds with the flour and the salt. Add the frozen butter and process the mixture until it forms clumps the size of peas. Add water and cider (add additional water one tablespoon at a time if the dough is too dry). Turn out on a lightly floured counter or board and knead slightly. Chill at least 30 minutes before rolling out.
To bake a single crust pie shell:
On a lightly floured surface, roll out the dough to about ⅛ inch thickness. Ease dough loosely into the pie pan, and, with kitchen scissors or a sharp knife, trim the edges of the dough to leave about ½ inch overhanging the edge of the pie pan. Fold the extra ½ inch of pie dough under itself. Let the pie dough rest for 15 minutes. Flute the edges of the pie.
Using a fork, prick the pastry all over the bottom and up the sides of the pie pan (this prevents the dough from puffing during baking).
To avoid large bubbles during cooking, add a cup of dry beans or rice to the pie shell, or use pastry weights. Bake for 40 minutes at 350F or until crust is a light golden brown. Cool before filling.
(Makes dough for crust for 2 single crust 10-inch pies. Reserve second crust for another use).
For the filling:
Measure 1 cup blueberries, choosing the softest berries. In a medium saucepan, simmer the berries on medium heat with ½ cup of the water. In a small bowl, whisk remaining 2 tablespoons water with the cornstarch. When the water and blueberries come to a boil, lower the heat and continue to simmer until the mixture begins to thicken. Add the lemon juice, sugar, salt, and cornstarch mixture and simmer until the mixture is translucent. Remove from the heat and add remaining blueberries, tossing to coat.
Spoon the blueberry mixture into the pre-baked pie shell and refrigerate until set (around 2 hours). Other Options:
Pipe whipped cream around the edges and zest a lemon on top just before serving Tips:
When zesting lemons or other citrus fruit, be sure not to dig into the bitter white pith. Recipe Number 198 added on 2007-08-16
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