Pies for Pi Day: Blueberry pies

Pies for Pi Day: Blueberry pies

Yield: 6 servings


For the dough

1 1/2 cups all-purpose flour

1/2 teaspoon sugar

1/4 teaspoon kosher salt

1/2 cup unsalted butter, cut into ½ inch pieces

1/4 cup ice water

All-purpose flour (for dusting)

For the filling

2 cups blueberries

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/4 cup sugar

1/4 teaspoon kosher salt

1 large egg, whisked with 1 teaspoon water

1 tablespoon raw sugar

Method of Preparation

For the dough

1. In a food processor, pulse flour, sugar, and salt. Add butter; pulse until the texture is very coarse. Add ice water; pulse, adding more water if dry, until dough comes together in clumps. Form into a square, wrap in plastic, and chill until firm, about two hours.

2. Roll out dough on a floured surface to a 15x12-inch rectangle. Cut into 6 rectangles.

For the filling

1. Preheat oven to 375 degrees.

2. In a medium bowl, toss blueberries, lemon zest, lemon juice, sugar, and salt. Brush edges of rectangles with water; mound some blueberries in center of each. Fold dough over, and press edges to seal.

3. Place on a parchment-lined baking sheet, brush with egg wash, and sprinkle with raw sugar. Cut slits in tops.

4. Bake hand pies, rotating sheet halfway through, until juices are bubbling and pastry is golden brown, 35–40 minutes (juices will run onto parchment). Transfer to a wire rack. Serve warm or at room temperature.

Chef’s Note: Crust can be made 3 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

close video ad
Unmutetoggle ad audio on off