Mason LOVES to help me make this pie! I’m not sure if he loves licking the spoon before we put the filling into the pie shell OR eating the pie when it is done.
For the Filling:5 Cups Frozen Blueberries1 Cup Sugar5 Tbsp Cornstarch1 tsp Lemon Juice¼ tsp Salt1 Tbsp Salted Butter
For the Crust:
3 cups flour, plus more for dusting
1/4 cup sugar
1 1/2 teaspoons fine sea salt
16 tablespoons (2 sticks) unsalted butter, frozen or very cold and cut into small pieces, plus more for the pie plate
Up to 1/2 cup ice water
Heavy cream, milk or 1 egg beaten with a splash of water, for glazing
Sanding sugar, for sprinkling (may substitute granulated sugar)
For the Crust:
Combine the flour, sugar and salt in a food processor to blend. Scatter the pieces of butter over the flour; pulse in long pulses until the butter is well incorporated, around a dozen or so pulses. Add the ice water a little at time, processing after each addition. You may not need all of the water. Stop when moist clumps form. Do not over process. When you pinch the dogh and it holds together, it is ready. Turn the dough out and divide in half, shaping each half into a round disk. Wrap in plastic wrap and refrigerate for about 30 minutes.
For the Filling:
Combine the frozen blueberries with: 5 Tbsp of cornstarch, 1 cup sugar, 1 tsp of lemon juice, and ¼ tsp salt in a sturdy pot. Mix everything gently so that the blueberries will get covered with the cornstarch. The cornstarch will help to thicken the pie filling.
Cook the blueberry mixture for about 15 minutes on medium- high. Occasionally stir it so that it will not burn to the bottom. After it starts to boil, you will see the filling thicken. When it is firmly thicken, turn off the heat to cool.
Pour the filling into therolled out pie crust in a pie plate. Dot with butter. You may top the pie with another sheet of rolled out dough, or apply it as a lattice. If you don’t choose a lattice, cut slits into the pie crust. Brush the pie lightly with the cream, milk or egg and sprinkle with sanding sugar.
Bake for about 30 minutes, until nicely browned.