Happy Birthday, America!….This one’s for you.
This was perfect for an Independence Day cookout but will also work for all types of gatherings in the Summer. You can decorate using any type of pie/cookie cutters that you can find (or keep it simple with a traditional pie crust).
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1 cup butter, chilled and cut into 1 inch chunks
- 1/3 cup cold water
- 1 large egg yolk
- 2 tablespoons half & half or cream
- 4 cups fresh blueberries, washed and with stems removed
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh squeezed lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest
- FOR CRUST: In a food processor, blend the flour, salt and sugar. Add butter and process until it’s a coarsely mixed. Pour in the water and process for another 30 seconds.
- Take the dough out and put it onto a floured surface. Form dough into two, equal sized disks. Wrap in plastic wrap and refrigerate for an hour.
- After an hour, remove and put one disk on a floured surface. Roll the pastry into a 12 inch circle (roll from the center out to create a circle). Place dough into pie dish. Put this back into the refrigerator.
- Take out the second disk and roll it out into another 12 inch circle. Using pie cutters, cut out shapes for the top of the pie. Transfer the cut out shapes to a sheet of wax paper and put back in the refrigerator.
- FOR THE FILLING: In a bowl, mix together the blueberries, sugar, cornstarch, lemon juice and zest.
- PIE ASSEMBLY: Pour this mixture into the prepared pie shell.
- In a small bowl, mix together the egg yolk and cream.
- Brush the rim of the pie shell with the yolk mixture.
- Cover the top of the pie with your crust cut outs.
- Brush these with the remaining yolk mixture.
- Put the pie back in the refrigerator for another 30 minutes.
- COOKING THE PIE: Preheat the oven to 400F. Place the pie on a baking sheet. Bake the pie for 20 minutes at 400F. After 20 minutes, reduce temperature to 350F and cook for another 40 minutes (or until the crust is browned and the juices are bubbling)
- Allow the pie to cool for 1-2 hours before cutting then…ENJOY! 🙂