Murbeteig Blueberry Pie

Muerbeteig Blueberry Pie   

 Yields: 1 pie

Ingredients

For the crust

3 C Sifted all purpose flour

¾ C Sugar

¼ t Salt

1 C Unsalted butter, cold and cubed

2 ea Eggs, beaten

For the filling

4 C + 2 C Blueberries, washed and drained

10 T + 2 T Sugar

¼ C Water

4 t Cornstarch

¼ t Almond or vanilla extract

Directions

1. Make the crust. Re-sift the flour together with the sugar and salt.

2. Cut the butter in with a pastry blender, 2 knives, or by hand until it reaches the size of peas.

3. Add the beaten eggs and begin to work the dough with your hands until it holds together. Divide into 2 flat disks. Cover and chill for several hours or overnight.

4. Pat half of dough into a 9-inch, oven-proof glass pie pan, letting the dough come up to the edge of pan, but not over the lip. Trim excess and pat into the bottom of the pie crust.

5. Make the filling. Mix 4 C blueberries with 10 T sugar and let stand 15-30 minutes.

6. Puree 2 C of blueberries in a food processor. Add 2 T sugar and the water and puree again.

7. Reserve ¼ C of puree and whisk in the cornstarch to create a slurry.

8. Bring the remaining puree to a boil and then add the cornstarch slurry, whisking over low heat for 2-3 minutes until mixture has thickened, becomes clearer and less cloudy.

9. Remove from heat and add the almond or vanilla extract.

10. Pour the berries onto the bottom crust and pour the hot puree over the berries and spread around.

11. Form 10 strips with the remaining dough (you will have some extra dough at the end) and make a lattice top.

12. Bake 50-60 minutes until golden brown. If edges brown first, cover with foil and continue baking.

Chef’s note

Serve with vanilla ice cream on the side