MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: NYT Blueberry Pie
Categories: Pies, Pastry, Fruits, Citrus
Yield: 8 servings
MMMMM---------------------------CRUST--------------------------------
2 1/2 c (300 g) all-purpose flour
1/2 ts (3 g) kosher salt
1 1/4 c (285 g) unsalted butter;
- cold, in cubes
10 tb (150 g) ice water
1 lg Egg
+=BEATEN WITH=+
1 tb (15 g) water
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8 c (1.2 kg) blueberries; picked
- over, washed
1/2 c (140 g) raw sugar
2 tb (30 g) lemon juice
3 tb (24 g) arrowroot flour or
- cornstarch
1/4 ts (1.5 g) kosher salt
To make the crust, combine the flour and salt in a large
bowl or food processor. Add the butter, and either use
your fingers to rub the fat into the flour until the
mixture resembles coarse meal or pulse the processor a
few times to achieve a similar result. Gradually and
lightly mix in ice water, a few tablespoons at a time,
until the dough just comes together.
Turn the dough out onto a lightly floured surface, and
gather into a ball. Divide the ball into two equal
portions, and flatten each into a disc with the heel of
your hand. Cover tightly with plastic wrap, and
refrigerate for at least 1 hour and up to 2 days.
PREBAKE THE PIE SHELL: Heat oven to 375°F/190°C. Roll
out one of the discs of dough on a lightly floured
surface, and fit into a 9" pie plate. Trim the dough
so that there is a slight overhang at the top of the pie
plate, then place the shell in the freezer for 20
minutes or so to chill. Remove the pie shell from the
freezer, cover the dough with parchment paper and fill
the shell with pie weights or dried beans. Place the
shell into the oven, and bake until the bottom has just
started to brown, approximately 20 to 25 minutes. Take
the pie shell out of the oven, remove the parchment and
pie weights and allow to cool.
MAKE THE FILLING: Separate 1 cup or 150 grams of the
blueberries, and combine them in the bowl of a food
processor or blender with the sugar, lemon juice, 2
tablespoons or 16 grams of the arrowroot flour or
cornstarch and the salt, then pulse to purée. Put the
blueberry mixture into a small pot set over medium-high
heat, and cook, whisking constantly, until the liquid
has just thickened, approximately 1 minute. Pour the
thickened mixture over the remaining blueberries, and
stir to combine.
BAKE THE PIE: Heat oven to 400°F/205°C. Mound the
filling high in the center of the cooled pie shell, and
apply the egg wash to the top edge of the cooked bottom
crust. Roll out the second disc of dough, and place it
over the top, gently crimping it onto the egg-washed
edge of the bottom crust. Place the pie into the freezer
to set, approximately 20 minutes, then cut vents into
the top with a sharp knife, place the pie on a baking
sheet and set it into the oven to bake for approximately
30 minutes. Then turn the pie, reduce heat to 350 and
bake until the pie is golden and the filling has begun
to bubble up through the vents, another 25 to 45
minutes. Allow pie to cool to room temperature before
you cut into it.
Recipe by: Sam Sifton
RECIPE FROM:
https://cooking.nytimes.com
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