Blueberry Pie
Double Crust
  • 1 Cup Unsalted Butter, diced and COLD
  • 2+1/2 Cups All-Purpose Flour
  • ½ Cup Buttermilk, Cold - plus 1-3 extra tablespoonful (just in case)
  • 2 Tablespoonful Sugar
  • 1 Teaspoon Salt
  • 4 Cups Fresh Blueberries, picked over for stems
  • ⅔ Cup Sugar
  • 3 Tablespoons Quick Cooking Tapioca
  • ¼ Teaspoon Salt
  • Zest of 1 Lemon, grated
  • Juice of ½ a Lemon
  • ¼ Teaspoon Ground Cinnamon
  • 1 Tablespoon Unsalted Butter, diced
  • Heavy Cream or Egg Wash (1 large egg whisked with 1 teaspoon water and a pinch of salt), for finishing
  • Raw Sugar, for finishing
  1. combine flour, salt, and sugar in a bowl. whisk to combine. add cold diced butter and begin to work butter into flour mixture using your fingertips or a pastry blender. break down butter until it resembles coarse meal and the largest bits are the size of small peas. (if it becomes too soft while doing this, stick everything in freezer for 10 to 15 minutes and then begin again - you can do this multiple times without any harm - the butter should still be cold once you have reached the coarse meal stage.) At this point, I like to rechill the mixture for about 10 minutes in the freezer.
  2. Using a fork, stir in cold buttermilk and mix until dough ball starts to form - have a tablespoon or 3 extra of buttermilk at the ready if dough is dry.
  3. Empty contents out onto a lightly floured surface and divide into two even pieces. Knead dough just a few times to form a shaggy ball of dough.
  4. Flatten into two disks and wrap in plastic wrap and place in refrigerator for at least one hour upto 48 hours.
  5. Preheat oven to 425F.
  6. Remove one disk of dough from fridge,and on a lightly floured surface, roll out dough until it is about ⅛ inch thick and 12 inches in diameter. Fit dough into a 9 inch pie plate, trim off excess dough around edges - leaving about ½ inch overhanging the edge. Place pie plate in freezer for 15 minutes. Prepare filling.
  7. In a large bowl, combine blueberries, sugar, tapioca, salt, lemon zest and juice, and cinnamon. Toss to combine.
  8. Remove second disk of dough from fridge and roll out dough into a circle about 12 inches in diameter and ⅛th inch thickness (thereabouts). With a knife or a pizza slicer, cut into 1 inch wide strips.
  9. Remove pie crust from freezer and pour blueberry filling into pie crust. Dot filling with pieces of diced butter.
  10. Taking strips of pie crust, lay them across the pie, either using a lattice pattern or any which way. Crimp the edges of the pie crust, folding under excess pie crust along the edges. Brush top crust with heavy cream or egg wash and sprinkle with sugar.
  11. Place pie on a rimmed baking sheet and place on middle rack in preheated oven and let bake for 20-25 minutes until the top and edges begin to brown. Reduce oven temperature to 350F and continue to bake for an additional 30 to 40 minutes until the pie is golden brown and the filling is bubbling throughout. If the top crust or edges are browning too rapidly, tent with a piece of tinfoil for remainder of baking time.
  12. Remove from oven and place on cooling rack and let cool completely before enjoying.
Recipe by Fork Vs Spoon at