August 2007: Blueberry Pie

Filling:

6 cups blueberries

½ teaspoon grated lemon zest

2 tablespoons fresh lemon juice

6 tablespoons all-purpose flour

¾ cup sugar

½ gallon vanilla ice cream

Crust:

2 cups all-purpose flour

¼ teaspoon salt

¾ cup cold unsalted butter, diced

5 tablespoons cold milk

Extra flour as needed for rolling

Heat the oven to 375 degrees. Place the blueberries in a large bowl and sprinkle with the lemon zest, lemon juice, flour, and sugar. Toss gently until the berries are evenly coated.

Place the flour and salt in the bowl of a food processor fitted with a steel blade. Sprinkle the pieces of butter on top of the flour. Pulse the flour and butter until they are combined and the mixture resembles a coarse meal. Add the milk a tablespoon at a time, pulsing after each addition, until the dough sticks to itself when gently squeezed. Transfer the dough to a lightly floured surface. Use your hands to shape it into two balls, one twice as large as the other. Using extra flour as needed to prevent sticking, roll the larger ball to fit a 9 or 10-inch pie pan. Line the 9 or 10-inch pie plate with the rolled pie crust and crimp the edges. Pour the filling into the crust.

Roll out remaining ball of dough. Using a star cookie cutter (any size will do), cut shapes out of dough and place on top of the filling, overlapping as you go. Place the pie on a foil -lined tray (to catch any spills) and bake in lower third of the oven for 45 minutes or until the filling is bubbling around the edges and the crust is lightly browned. Serve with a scoop of vanilla ice cream

8 servings