Name: Blueberry Pie
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2 ½ cups all-purpose flour; 2 tablespoons granulated sugar; ½ teaspoon kosher salt; 1 ½ sticks cold unsalted butter, cut into cubes; ½ cup cold shortening; 4-7 tablespoons ice water; 8 cups blueberries, picked over; 1 cup granulated sugar; Zest of one orange; 1 tablespoon freshly squeezed orange juice; ¼ cup cornstarch; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; 2 tablespoons cold unsalted butter, cut into cubes; 2 tablespoons milk or cream; 2 tablespoons sanding sugar, or more if needed

Ingredients

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Crust

2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
1 ½ sticks cold unsalted butter, cut into cubes
½ cup cold shortening
4–7 tablespoons ice water

Filling

8 cups blueberries, picked over
1 cup granulated sugar
Zest of one orange
1 tablespoon freshly squeezed orange juice
¼ cup cornstarch
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2 tablespoons cold unsalted butter, cut into cubes
2 tablespoons milk or cream
2 tablespoons sanding sugar, or more if needed

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Instructions

Make the crust. In a food processor, pulse to combine flour, sugar, and salt. Add the butter and shortening. Pulse until the butter and shortening are about the size of small peas. Add the water, starting with 4 tablespoons, adding additional water 1 tablespoon at a time if needed. Pulse to combine. Once the dough holds together when pressed, dump it onto a piece of plastic wrap, being careful to avoid the blade of the processor. Press it gently together, wrap tightly, and place in the refrigerator to chill for at least 1 hour and up to overnight. It may also be frozen like this for up to a week; just be sure to put it in a zipper bag first.
When the crust has chilled, cut it in half, and roll each half on a floured surface, so that you have one big enough to fit in the bottom of the pie pan and one big enough to cover the top. Place one half gently into the pie pan. Fold the second half gently and place it inside. Put the pan in the refrigerator to chill while you make the filling.
For the filling, in a large bowl combine the blueberries, ½ cup of which should be crushed with your hands as you pour them in, sugar, orange zest and juice, cornstarch, cinnamon, and ginger. Stir to thoroughly combine. The mixture should be juicy and glossy. Take the pan with dough out of the refrigerator. Remove the top crust from the pan. Pour the blueberry mixture into the bottom crust. Scatter the cubes of butter over the top.
Place the top crust over the pie. Press the top and bottom crusts together. I like to leave all the excess crust on the pie, because it’s my favorite part. Fold the crust under, press firmly together, and crimp with fingers or a fork, creating whatever design you prefer. Brush milk or cream over the pie using fingers or a pastry brush, making sure not to leave any pools. Sprinkle generously with sanding sugar. Cut a few slits in the pie. Refrigerate pie for about 30 minutes until chilled.
Preheat oven to 400 degrees F. Place pie on foil lined baking sheet, as it will bubble over. Bake for 25 minutes until crust is starting to brown. Reduce oven temperature to 350 degrees F. Bake for about 1 additional hour, rotating the pie halfway through if necessary. When the pie is finished baking, the crust should be golden brown and the juices should be bubbling. Tent the crust if it is getting too brown. Allow the pie to cool completely on the baking sheet. This will take several hours; allowing it to rest overnight is acceptable to make sure the juices have thickened. The pie will keep at room temperature for up to 2 days or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 4 months. To thaw, place in 350 degree F oven for about 20 minutes for ¼ of the pie. Increase the time if the piece is bigger.

Notes

Crust recipe adapted from Bobby Flay

Prep Time: 1 hour
Cook Time: 1 hour 30 mins