Perfect BLUEBERRY PIE
2-1/2 cups all-purpose flour....................................................1/4 tsp. salt
1 cup (2 sticks) cold butter, cut into chunks...............................4-6 TB cold water
extra flour for rolling out dough later
Blueberry Filling
3/4 cup sugar (or regular white Splenda).........................................1/2 cup flour or cornstarch
1/4 tsp. ground nutmeg............................................................1/2 tsp. ground cinnamon
2 TB. milk............................................................................... 1 tsp. lemon juice
5-6 cups fresh blueberries (frozen are ok, but not as good ~ increase flour another 1-2 TB)~about 2-1/2 pints
Choose one of these to brush over pie crust before baking:
(1) egg wash (1 egg, whisked with about 2 TB water)
(2) heavy cream
(3) melted butter (not salted, or the crust will brown too quickly)
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Make your pie dough first (best if it refrigerates an hour, but not necessary). Heat oven to 400°F.
PIE DOUGH:
NOTE: This makes enough for 2 crusts. If you want a lattice crust and have a smaller (7") pie pan, you
can probable just make 1 crust. Roll it thin; then use the scraps to make the lattice strips later.
Combine 2-1/2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs (or gently pulse in food processor). Stir in enough water with fork just until flour is moistened.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 dough ball in plastic food wrap; refrigerate. Roll out remaining dough ball on lightly floured surface into 12" circle. Roll it up onto the rolling pin; then unroll it into an ungreased 9" or 10" pie pan. Press firmly against bottom and sides. Trim crust to 1/2" from edge of pan. Crimp the edges and prick all over the bottom and sides with a fork ** I like to "blind-bake" the crust for about 8-10 minutes first, so it stays crisp later when it bakes with the filling in there.
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BLUEBERRY FILLING:
Whisk together the sugar/Splenda, 1/2 cup flour, cinnamon and nutmeg in a bowl; then whisk in the milk and lemon juice ~ gently fold in blueberries until they're all lightly coated. Spoon blueberry mixture into prepared pie crust.
Roll out refrigerated 2nd dough ball on lightly floured surface into 12" circle. * If you want a lattice, you can cut lattice strips and weave them on ~ or use the 1-step lattice cutting tool! Or, you can do a solid top crust. ** If you're doing a solid top crust or using the lattice cutting tool, then gently roll the top crust onto the rolling pin, and carefully unroll it over the filled bottom crust. Seal, trim and crimp or flute edge. (If it's a solid top crust, cut 8-10 slits in crust.) Lightly brush with whatever you chose to brush on top (the egg wash is best). * Cover edges of crust VERY LOOSELY with 2" strip of aluminum foil.
Bake 35 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool pie 30 minutes before slicing. Serve warm, cold or room temperature (good with some whipped cream on top too). Store in the refrigerator.