Recipe courtesy of Alex Guarnaschelli
Blueberry Pie
Total:
2 hr 15 min
Active:
45 min
Yield:
8-10 servings
Level:
Intermediate
Total:
2 hr 15 min
Active:
45 min
Yield:
8-10 servings
Level:
Intermediate

Ingredients

For the Crust:
For the filling
For the Glaze:

Directions

Generously coat a 9-inch pie plate with butter. Lightly dust a clean surface with flour.

Make the crust: Pulse the flour, sugar and salt in a food processor to combine. Add the butter and shortening and pulse until the mixture looks like coarse meal. Gradually add 1/2 to 2/3 cup ice water, pulsing until the dough just comes together; scrape down the sides of the food processor as needed.

Put the dough on the floured surface and roll it into a ball. Cut the dough in half; roll out 1 piece into a 13-inch round, about 1/8 inch thick. Gently roll up the dough onto the floured rolling pin and unroll into the pie plate. Press the dough into the bottom and sides of the pan; refrigerate until ready to use. Roll out the second half of the dough into a 13-inch round, about 1/8 inch thick. Lay it on a parchment paper-lined baking sheet and refrigerate.

Make the filling: Combine 3 cups blueberries and 1/2 cup sugar in a small saucepan over medium heat. Bring to a simmer, then cook until reduced by half, about 20 minutes. Scrape the mixture into a large bowl; add the remaining 3 cups blueberries and 1/2 cup sugar, the jam, flour, lemon zest, lemon juice and salt. Stir to combine and set aside to cool completely.

Preheat the oven to 425 degrees F. Spoon the filling into the crust-lined pie pan. Dot with the butter. Roll up the chilled dough on the floured rolling pin and unroll it over the blueberry filling. Trim the overlapping edge to about a 1 1/2-inch overhang. Tuck the edge of the top crust under the edge of the bottom crust. Pinch the edge to flute and seal. Use a pastry cutter or small knife to cut a 1-inch hole in the center of the top crust.

Put the pie on a baking sheet. Bake in the center of the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake 30 more minutes.

Meanwhile, make the glaze: Combine the sugar, orange juice and 1/4 cup water in a small saucepan over low heat. Simmer gently until the glaze coats the back of a spoon, about 10 minutes. Open the oven door and slide the rack out slightly. Pour the glaze over the pie and into the opening in the top crust. Reduce the oven temperature to 325 degrees F and bake until the crust is golden brown, about 10 or 15 more minutes.

Remove the pie from the oven and allow it to cool overnight before slicing.

Photograph by Steve Giralt

More from:

Summer Parties

IDEAS YOU'LL LOVE

Baked French Toast with Blueberries

Recipe courtesy of Giada De Laurentiis

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Blueberry Muffins

Recipe courtesy of Gourmet Magazine

Bartlesville Cream Pie

Recipe courtesy of Ree Drummond

Chipotle Tamale Pie

Recipe courtesy of Ingrid Hoffmann

Blueberry Buckwheat Pancakes

Recipe courtesy of Ellie Krieger

Blueberry-Lemon Tart

Recipe courtesy of Tyler Florence

Easter Pie

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking