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Blueberry Pie

With tangy citrus tones from fresh lime juice and zest, this maple syrup-sweetened Blueberry Pie makes a perfect summer-time dessert. Serve generous wedges topped with vanilla ice cream or lime whipped cream. If you decide to use alphabet cutters or other shapes to decorate your pie, cut the shapes before adding the top crust to the pie.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert
Keyword: baked from scratch, blueberry, blueberry-lime, fruit dessert, fruit pie, maple syrup, Pi Day, summer dessert, summer fruit
Servings: 8 to 10
Author: Suzanne Cowden

Ingredients

Pastry

  • cups unbleached all-purpose flour
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon kosher salt
  • 1 1/4 cups unsalted butter cut in ¼-inch pieces
  • 1/3 cup plus 1 tablespoon ice water strained

Filling

  • 5 cups fresh blueberries
  • 3/4 to 1 1/4 cups maple syrup depending on the sweetness of the fruit
  • ¼ cup cornstarch
  • 2 to 3 tablespoons unbleached all-purpose flour depending on how much maple syrup you use
  • 1 lime, zested and juiced
  • ¼ teaspoon kosher salt

Egg Wash

  • 1 egg
  • 2 teaspoons water
  • pinch kosher salt

Instructions

  • To prepare the pastry dough, whirl flour, confectioners' sugar, and salt in food processor with the blade attachment. Add about half of the butter and whirl until no chunks remain. Add remaining slices and whirl briefly to chop them up slightly. Turn food processor on again and quickly begin drizzling ice water through the feed tube, stopping before the dough comes together. Pinch some crumbs together between your fingers; if they don’t stick together, add a bit more water and whirl briefly.
  • Turn the mixture out onto a large piece of plastic wrap. Use the plastic wrap to help you bring the dough together; fold the edges of the dough toward the center and press down until it holds together, taking care not to overwork the dough. Divide it in half and shape into two flat disks wrapped tightly in plastic wrap. Refrigerate for at least 30 minutes.
  • While the dough chills, preheat oven to 425º F. Combine filling ingredients in a large bowl and let stand for 15 minutes, stirring occasionally.
  • Whisk egg, water, and salt together in a small bowl and set aside.
  • On a lightly floured surface, roll out one of the dough rounds into a 13 to 14-inch circle. Transfer it carefully to a pie dish. Roll out remaining round into a 13 to 14-inch circle.
  • Add berry mixture to the pie dish and brush the overhanging edge of pie dough with cold water. Center top crust over the pie dish and seal the pie gently by pressing down all the way around the pie's edge with the bottom of a fork. Trim overhanging dough with a knife and flute the edge with your fingers, if desired. Cut steam vents in the top. Brush the top crust lightly with egg wash.
  • Place pie on a baking sheet to catch any overflowing juices. Bake for 30 minutes on the bottom rack of the oven. Reduce heat to 350º F and continue baking for another 45 to 55 minutes, until the crust is golden brown and the juices bubble thickly through the vents with a syrup-like consistency. If the crust browns too quickly, slip a baking sheet on the top rack of the oven to diffuse the heat.
  • Allow to cool completely before slicing. Serve warm.