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Blueberry Pie

A good time to be blue!



Pie Crust:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoon granulated white sugar
  • 1 cup chilled unsalted butter, cut into 1 inch cubes
  • 1/4 to 1/2 cup ice water
Blueberry Filling:
  • 4 cups fresh blueberries
  • 1/2 cup granulated white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
Egg Wash:
  • 1 large egg yolk
  • 1 tablespoon cream
Garnish Options:
  • Whipped cream
  • Vanilla ice cream
  • Fresh peaches

Pie Crust:
Mix the flour, salt and sugar in a food processor until combined. Add butter and process until the mixture resembles coarse meal (about 15 seconds). Add 1/4 cup water in a slow, steady stream until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Gather the dough into a ball on a work surface, and divide in half, flattening each half into a disk; cover with plastic wrap, and refrigerate for about one hour. Remove one portion of the dough from the fridge, place on a lightly floured surface and roll into a 12 inch circle. Gently transfer to a 9 inch pie pan, leaving the overhanging pastry for later. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries. Remove the second pastry and roll it into a 12 inch circle. Using a pizza cutter, cut the circle into 1 inch strips and place on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.

Blueberry Filling:
In a small bowl mix the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl and add the sugar mixture, gently tossing to combine. Pour the mixture into the prepared pie shell. Then, in a small bowl, whisk together the egg yolk and cream, and lightly brush the rim of the pastry shell with it. Starting at the outside edge of the pie, place the pastry strips on top of the blueberries to make a basket pattern. Once the top of the pie is completely covered with the pastry strips, crimple the overhanging pie crust as desired to make a crust that covers the edges of the strips. Brush the entire surface with the egg wash, making sure that it does not pool. Place the assembled pie back in the refrigerator to chill for about 30 minutes.

Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F. Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. Bake for about 20 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring. Place the baked pie on a wire rack to cool for several hours. Serve at room temperature with whipped cream or vanilla ice cream.

Makes one 9 inch pie.

Appeared in print on 7.15.09

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