Blueberry Pie

Instructions

Pie Crust

1. In a food processor, combine flour, sugar, and salt. Pulse briefly to mix.

2. Add butter and shortening in 3 parts, pulsing a few times between each addition.

3. Mix vanilla with 120 ml ice water. Add 3 tablespoons of the vanilla water to the dough at a time, pulsing briefly after each addition. Add more ice water if needed until dough forms.

4. Form dough into two equal disks, wrap in plastic, and chill in the fridge for at least 3 hours or overnight.

Blueberry Filling

1. In a large bowl, mix blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest. Set aside.

2. On a floured surface, roll out one disk of chilled dough into a 12” circle. Place in a 9” pie dish, pressing gently until smooth.

3. Pour and spread filling evenly in the dish. Add frozen cubed butter on top of the filling. Set aside.

Assembly

1. Preheat oven to 425°F, placing oven racks in the lower third and quarter positions. Line a baking sheet with foil and place it on the lowest rack.

2. Roll out the second disk of dough into a 12” circle on a floured surface. Cut into 1” wide strips.

3. Create a lattice weave with the strips on a piece of parchment paper, then transfer onto the filling. Press edges into the bottom crust and trim excess dough. Flute or crimp edges.

4. Brush crust with egg wash, sprinkle with turbinado sugar, and bake at 425°F for 20-25 minutes until starting to golden.

5. Reduce heat to 375°F, cover crust edges with a foil ring, and bake for 45-55 minutes more, or until golden brown and bubbly with an internal temperature of 200°F.

6. Let pie cool completely on a wire rack then serve with vanilla ice cream.

7. Store covered in the fridge for up to 5 days.