| Level: | Intermediate |
| Total: | 2 hr 15 min |
| Prep: | 45 min |
| Cook: | 1 hr 30 min |
| Yield: | 8-10 servings |
Ingredients
- 1 stick cold unsalted butter, cut into pieces, plus more for the pie plate
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1/2 cup cold shortening, cubed
- 6 cups blueberries
- 1 cup sugar
- 1 cup blueberry jam
- 3 tablespoons all-purpose flour, sifted
- Grated zest and juice of 1 lemon
- Pinch of kosher salt
- 2 tablespoons unsalted butter, diced
- 1/2 cup sugar
- Juice of 1 orange (about 1/4 cup)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 606 |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 4 g |
| Sugar | 57 g |
| Protein | 5 g |
| Cholesterol | 30 mg |
| Sodium | 214 mg |
Reviews
Taste is great but it was much too watery. You had to use a soup spoon to eat it. I think it needs cornstarch or more flour to bind it. Used very good blueberry jam but it just didn’t work
I made this for my grandsons birthday.The lemon was to intense.I plan on making it again with less lemon. Hopfully he will love the next one.
Fabulous pie that is easily altered with various fruit. First time I made this I followed the recipe and it was a hit with everyone. Second time I substituted blackberries for blueberries and frankly, I liked it even better. I have made it with Raspberries, which also makes not surprisingly an excellent pie.
The last time I made it for a family dinner and decided to have some real fun. 2 cups blueberries, 2 cups raspberries and 2 cups blackberries. I used blackberry jam for this one. This pie was gone before some of the deserts were even cut. This has become one of the family expected deserts now, which is fine as I love making and eating it.
We made five of the pies from the July/August issue of Food Network magazine… This one was one of the most-favorited. I do have to say, though, that it comes out of the oven a runny mess. And it never really hardens up, which makes it difficult to serve. The taste more than makes up for it, though– and we ate the extra runny filling with some vanilla ice cream!
One possibility for making it less runny might be in the choice of jam. Our grocery store didn’t have blueberry jam, so we had to choose between blueberry fruit spread or blueberry preserves. We went with the fruit spread, but maybe the preserves would have held up better? The problem is really probably in the cooking-down step.
Also, added note: the glaze definitely takes longer than 10 minutes! We gave it 12-13, and it still was way too liquid!