| Level: | Intermediate |
| Total: | 6 hr 20 min |
| Prep: | 1 hr 10 min |
| Inactive: | 4 hr |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 6 hr 20 min |
| Prep: | 1 hr 10 min |
| Inactive: | 4 hr |
| Cook: | 1 hr 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 1/4 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
- 1/3 cup very cold vegetable shortening, cut into small pieces
- 2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice
- For the filling:
- 8 cups fresh blueberries (about 4 pints)
- 3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
- 1/2 cup all-purpose flour
- 2 tablespoons elderflower liqueur or elderflower juice
- Pinch of salt
- 1 large egg
Instructions
- Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
- Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
- Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 533 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 4 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 55 mg |
| Sodium | 259 mg |
| Serving Size | 1 of 10 servings |
| Calories | 533 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 4 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 55 mg |
| Sodium | 259 mg |
Reviews
What a great pie! My husband said it was the best pie he’d ever had. I used cordial and backed off on the sugar a little. Yum!
This pie was delicious! I personally don’t even really care for blueberry pie, but this was really good. I got a ton of compliments on it… The crust was very flaky and the filling was not soggy at all. I see the previous poster felt that the dough was too stiff. However, I just kneaded it for a few minutes and it worked out great! This pie is definitely worth the effort.
I really wanted this recipe to work, but it was a disaster! After chilling, the crust was too hard to roll out, so I had to trash it. The berries were way too sweet and had to be trashed as well.