- 1 1/2 cups all-purpose flour, frozen
- 8 tablespoons chilled or frozen sweet cream butter
- 1 tablespoon sugar, chilled plus 1 tablespoon for stars
- 1/2 teaspoon salt
- 1 beaten egg yolk
- 1/4 to 1/3 cup ice water
- 3/4 tablespoon apple cider vinegar, chilled
- 1 egg white
- 1 tablespoon water
- 4 1/2 cups frozen blueberries
- 3/4 cup dried chopped sour cherries
- 1/2 cup white granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon verbena
- 1 teaspoon almond extract
- 1 tablespoon butter
- Dash salt
- 2 to 3 tablespoons all-purpose flour
- 2/3 cup plus 2 tablespoons flour
- 1/3 cup plus 2 tablespoons white sugar
- 1/4 teaspoon salt
- 2/3 cup chopped walnuts
- 5 tablespoons melted unsalted butter, plus 2 tablespoons cold butter, cubed
- 1/2 teaspoon vanilla
Preheat oven to 425 degrees F. Place rack on lowest level.
Pulse flour, butter, sugar, and salt in food processor until butter looks like peas. Whip egg and add egg yolk, water and vinegar. Slowly pour mixture in while pulsing until mixture will hold together when squeezed. Cut off 1/4 for stars, roll into ball and refrigerate. Roll rest of dough immediately out to 13-inch circle, one eighth of an inch thick. Put in a 9-inch pie pan and press sides and bottom toward bottom ridge. Trim overhang to 3/4 of an inch, flute edges. Freeze crust in shell for 5 minutes. Weigh down crust, lined with parchment paper with pie weights (beans etc). Glaze edges with egg white glaze. Bake crust on a baking sheet. Bake on bottom shelf of oven for 15 minutes. Cover sides of crust with foil as soon as they set and start to turn golden. Rotate crust in oven half way through. Remove pie weights from pie shell after 15 minutes. Prick bottom with fork. Glaze bottom and sides with egg white. Bake for 10 more minutes on bottom rack without baking sheet.
Star decorations preparation:
Roll out remaining crust, cut into decorative star shapes. Glaze with egg mixture, sprinkle with sugar and place on sheet of foil. Bake at 425 degrees F until slightly golden, then remove.
Place blueberries in a medium pot over high heat. Add cherries and sugar. Stir until mixture is thawed and juicy. Add lemon juice, lemon verbena, almond extract, butter and salt and 2 tablespoons flour. Bring to a boil. Reduce heat to low and cook for at least 15 minutes to cook flour and thicken juice. Add additional flour, if needed, to thicken further before putting in pie shell. Remove from heat.
Put flour, sugar, salt in processor and pulse 2 times. Add walnuts. Mix melted butter and vanilla together. Add to processor and pulse. Add cold butter and pulse.
Assembly and Baking:
Add filling to pie crust and top with streusel. Bake at 425 degrees F on lower third of rack for 25 to 30 minutes or until streusel is browned and set. Rotate pie half way through baking.
Remove pie and cool in freezer or on dry ice for 30 to 35 minutes. Decorate top with stars and let sit 2 minutes before cutting.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.