October 02, 2017
Desserts, Fruit, Blueberry,
Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Summer, Oven Bake, Vegetarian, Make it from scratch, Flour, Pies, Kosher Dairy more
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"This is a delicious pie that is a great dessert. Excelent topped with whipped cream or vanilla ice cream."
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal. Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each chilling, remove one portion of the dough from the fridge and place it on a lightly floured surface.
Roll the pastry into a 12 inch circle. Fold the dough in half and gently transfer to a 9 inch pie pan.
Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.
Remove the second round of pastry and roll it into a 12 inch circle. Using a 2 1/2 inch star cookie cutter, cut out about 20 stars. Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.
In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss. Pour the mixture into the prepared pie shell.
In a small bowl, whisk together the egg yolk and cream.
Lightly brush the rim of the pastry shell with the egg wash.
Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the blueberries, making sure the tips of the stars are touching.
Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the egg wash. Make sure the egg wash does not pool
Place the assembled pie back in the refrigerator to chill for about 30 minutes.
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 the pie for about 20 minutes, and then reduce the oven temperature to 350 degrees F.
Continue to bake the pie for about 35 - 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick.
Place the baked pie on a wire rack to cool for several hours.
Serve at room temperature with softly whipped cream or vanilla ice cream.
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