Wild Blueberry Pie

Ingredients

Equipment Needed

• •9-inch pie dish (glass or ceramic)
• •Pastry cutter or two forks
• •Rolling pin
• •Rimmed baking sheet
• •Wire cooling rack

Instructions

1. 1

   Make the dough

   Whisk flour, sugar, and salt in a large bowl. Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter, pressing and flattening each piece until the mixture resembles coarse meal with some pea-sized butter pieces remaining. These irregular butter bits are your friends. They create the flaky layers.

   Cold butter is essential. If your kitchen runs warm, freeze the cubes for ten minutes before starting.
2. 2

   Add water and form disks

   Drizzle six tablespoons of ice water over the flour mixture. Toss with a fork until the dough just begins to clump. Squeeze a handful. If it holds together, you have enough water. If it crumbles, add another tablespoon. Divide the dough in half, shape each into a flat disk about one inch thick, wrap in plastic, and refrigerate for at least one hour.

3. 3

   Prepare the filling

   Place the wild blueberries in a large bowl. If using frozen berries, do not thaw them. In a small bowl, whisk together the sugar, cornstarch, and salt. Add this mixture to the blueberries along with the lemon juice and zest. Fold gently with a spatula until every berry is coated. The mixture will look dusty. That is correct.

   Wild blueberries release more juice than cultivated ones. The cornstarch catches that liquid and turns it into a glossy filling that slices cleanly.
4. 4

   Roll the bottom crust

   On a lightly floured surface, roll one disk of dough into a circle about twelve inches across and an eighth of an inch thick. Work from the center outward, rotating the dough a quarter turn after every few strokes. Transfer to a nine-inch pie dish, letting the dough settle into the corners without stretching. Trim the overhang to one inch and refrigerate while you roll the top.

5. 5

   Roll and cut the lattice

   Roll the second disk to the same thickness and size. Cut into strips about three-quarters of an inch wide. You will have ten to twelve strips. Keep them on a baking sheet in the refrigerator until ready to weave. Cold dough handles better and bakes flakier.

6. 6

   Fill the pie

   Pour the blueberry filling into the chilled bottom crust, mounding it slightly higher in the center. The berries will settle as they cook. Scatter the small pieces of cold butter over the top. They will melt into the filling and add richness.

7. 7

   Weave the lattice

   Lay half the strips across the filling, spacing them about an inch apart. Fold back every other strip halfway. Lay a cross-strip perpendicular to the others, then unfold the folded strips over it. Repeat, folding back alternate strips each time, until the lattice is complete. Trim the strips and press the edges together with the bottom crust. Fold the overhang under itself and crimp with your fingers or a fork.

8. 8

   Apply the egg wash

   Beat the egg with the cream until smooth. Brush this wash over the entire lattice and crimped edge with a light hand. The wash gives the crust its golden shine. Sprinkle the turbinado sugar over the top. The coarse crystals catch the light and add gentle crunch.

9. 9

   Bake low then high

   Place the pie on a rimmed baking sheet to catch drips. Bake at 425°F for twenty minutes. The high heat sets the crust. Reduce the temperature to 375°F and continue baking for thirty-five to forty-five minutes more, until the crust is deeply golden and the filling bubbles thickly through the lattice. If the edges brown too quickly, shield them with foil.

   Thick, lazy bubbles mean the filling has thickened. Thin, watery bubbles mean it needs more time. Trust the bubbles.
10. 10

    Cool completely

    Transfer the pie to a wire rack and let it cool for at least three hours, preferably four. This is the hardest part. Cutting too soon means runny filling that pools on the plate instead of holding its shape. The filling needs time to set. Your patience will be rewarded with clean, glistening slices.

Chef Tips

• •Wild blueberries are smaller and more fragile than cultivated berries. Handle them gently, and do not rinse unless absolutely necessary. Water dilutes their flavor and washes away the natural bloom.
• •If you cannot find wild blueberries, seek out the smallest cultivated berries you can find at the farmers market. Ask the grower which variety has the deepest flavor. Avoid the giant, watery berries bred for shipping.
• •An all-butter crust demands cold hands and a cool kitchen. If your dough starts to soften while you work, slide it back into the refrigerator for ten minutes. Warm dough makes tough crust.
• •A slice of this pie with cold heavy cream poured over the top is better than any scoop of ice cream. The cream mingles with the warm filling in a way that feels inevitable.

Advance Preparation

• •Pie dough can be made three days ahead and refrigerated, or frozen for up to three months. Thaw overnight in the refrigerator before rolling.
• •The assembled, unbaked pie can be frozen for up to two months. Bake directly from frozen, adding fifteen to twenty minutes to the total baking time.
• •Baked pie keeps at room temperature, loosely covered, for two days. After that, refrigerate and rewarm slices gently in a low oven.

Frequently Asked Questions

Nutrition Information

1 serving (about 190g)