Blue Ribbon Blueberry Pie this Labor Day Weekend!
Recipe written and developed by Sheila Chandler of The Kitchen Chandler thekicthenchandler.com and @thekitchenchandler
We are lucky enough to live in an area that has an abundance of blueberry farms here in Florida. There are three within a few miles from our chefs house. Although not widely known, Florida agriculture is so much more than just oranges. The climate is also perfect for blueberries. We headed out to beautiful Atwood Family Farms and grabbed a few pounds of berries fresh from the field.
Ingredients:
Filling
• 8 cups fresh or frozen blueberries
• 1 cup sugar
• 1/3 cup Instant ClearJel, tapioca, or all-purpose flour
• ½ teaspoon cinnamon
• 2 tablespoons lemon juice
• 3 tablespoons butter, melted
Crust
• 2 ½ cups unbleached all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• ¾ cup (1-1/2 sticks) unsalted butter, chilled and cut into small pieces
• ¼ cup Crisco sticks, chilled and cut into small pieces
• ¼ to ½ cup ice water
Egg Wash: 1 egg beaten with 1 tablespoon heavy cream
Crust Assembly:
In the bowl of a food processor, combine flour, salt, and sugar. Add the chunks of butter and Crisco and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse just until dough holds together without being wet or sticky; being very careful not to over-process the dough. This should take no more than 30 seconds. To test, pinch a small amount together. If it is still crumbly, add more ice water, 1 tablespoon at a time until it holds together.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. You can make this dough ahead of time and freeze for up to a month.
When ready to roll out, place two overlapping sheets of plastic wrap on a freshly cleaned counter so that it is still only slightly damp. Place a disc of dough on top of the wrap and then cover the disc with two overlapped sheets of wrap. Carefully roll out your dough to fit both the top and bottom of your 9″ pie.
Filling and Pie Assembly:
In a small bowl, whisk together the sugar, ClearJel, and cinnamon. In a large bowl and with gloved hands (you will be blue!) or using a long handled sturdy spoon, mix together the berries, lemon juice, and melted butter. Evenly distribute the sugar mixture over top of the berries and combine well. Scoop the mixture into the prepared crust.
Place the top crust over the berries. Trim any excess overhang, and crimp the edges together. Cut several slashes to allow steam to escape. Brush with the egg wash, and sprinkle the crust heavily with sugar.
Preheat the oven to 425°F. Place your finished pie on a parchment lined cookie sheet and bake in your preheated oven for 15 minutes, then reduce the oven heat to 350°F and bake for another 40 to 50 minutes, covering the edges if they seem to be browning too quickly. When done, the filling will be bubbling, and the crust golden brown. Cool for at least one hour before slicing.
This pie won first place for the pie division and also won Best in Show for the Creative Arts Baking Division. So, Sheila calls it Blue Ribbon Blueberry Pie.
