Have I ever told you I love blueberries? They are, and have been, my all time favorite fruit for as long as I can remember. I’d turn my tongue blue eating frozen ones when I was younger; they were my after school snack through high school and even now when I go home my mom always has at least two blueberry cartons waiting for me.
So earlier this week I had two large cartons of blueberries. I kept going back and forth between wanting to make blueberry muffins and blueberry pie. So I solved my dilemma like anyone would: by updating my facebook status with the question ‘what to make? blueberry muffins or blueberry pie?’ The winner: pie!
Recipe adapted from Epicurious
NOTE: I ran out of maple syrup so I used 1/2 cup syrup and 1/2 cup honey with great results.
2 1/4 cups unbleached all purpose flour
3 T. sugar
1 1/2 tsp. baking powder
3/4 teaspoon salt
9 T. chilled unalted butter, cut into 1/2-inch pieces
7 tablespoons ice water
4 cups fresh blueberries (about 23 ounces)
1 cup pure maple syrup
1/2 cup unbleached all purpose flour
4 tsp. fresh lemon juice
1. Blend first 4 ingredients in processor. Add butter. Pulse process until mixture resembles coarse meal.
2. Mix in enough ice water by tablespoonfuls to form moist clumps.
3. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour.
Preheat oven to 375
4. Combine blueberries, syrup, flour and juice in bowl; toss to blend. Let stand 15 minutes.
5. Roll out larger dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Pour filling into crust.
6. Roll out second dough disk on floured surface to 12-inch round. Arrange over filling.
7. Seal crusts at edge of dish. Trim overhang to 3/4 inch; fold under and crimp edge.
8. Using small knife, cut several slits in top crust.
9. Bake pie until juices bubble thickly and crust is golden, about 1 hour. Cool pie on rack. Serve at warm with ice cream or whipped cream.
Voila! A delicious summer treat