SERVE AU NATUREL OR TOP WITH A DOLLOP OF FRESH-CHURNED VANILLA ICE CREAM.
INGREDIENTS Blueberry Filling:
4 cups fresh blueberries
5 tablespoons flour
1 cup sugar
1 cup unsalted butter
2 cups flour
1 teaspoon salt
3 tablespoons cold water
Sugar for sprinkling
INSTRUCTIONS 1. To prepare the filling,
place blueberries in a bowl, and with a potato masher, crush just over half of them. Add flour and sugar, and mix well. Set the filling aside while you make the pastry.
2. For the crust,
take one very cold cup of butter and chop into cubes. Drop into a large bowl. Add flour and salt, and using a pastry cutter or knife, chop into the butter until it is the size of peas.
3. In a separate bowl,
whisk the egg and cold water until smooth, and pour over the butter and flour mixture. Mix as well as you can with a fork, and then use your hands to mix it—but just a bit. You are not looking to make a smooth ball of dough, just a loose flaky mixture. 4. Grab just over half the dough mix—
it will be crumbly in spots—and pile the dough on top of a sheet of wax or parchment paper. Press it down slightly, and sprinkle a bit of flour on top. Use a rolling pin to make a fairly thin circle to fit into an 8-inch pie plate. Lift the dough and paper sheet up, flip it over and lay it on the pie plate. Gently peel off the paper so you are left with the bottom crust in place. Press into the pie plate, and trim off the excess (which can be added to the other dough for the top).
5. Add your pie filling to the shell. Then, repeat the wax/parchment paper process with the other half of the dough. Lay it on top of the pie filling. Trim off the excess dough, and give the crust a pinch around the sides. Use a knife to make two slits in the top crust for steam to escape. Brush heavy cream over the crust, and sprinkle on sugar.
6. Place pie into a preheated
425°F oven for 12 minutes, then reduce heat to 350°F and bake for another 25 minutes. Let stand for at least 1 hour before cutting. Two hours is best, if you can wait that long!
ABOVE: Letting fresh-from-the- oven pie cool for two hours is the secret to filling that won’t run.
BELOW LEFT: The farm’s blueberry sorting area is a pretty arbor covered with green grapes.
BELOW RIGHT: A large picture window looks out onto Heather’s decorative herb garden. OPPOSITE: Pile juicy berries into a flaky crust
and bake until bubbly. Heaven!