Recipe by Chef Emily Ellyn, more at EmilyEllyn.com
- 3 pints fresh Wish Farms blueberries
- 1/2 cup white granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 2 tablespoons lemon juice or substitute orange
- 1 teaspoon lemon zest or substitute orange
- 1 tablespoon cold unsalted butter, chopped
- 2 1/2 cups all-purpose flour
- 1 teaspoon fine ground salt
- 1 tablespoon granulated white sugar
- 1 cup (2 sticks) unsalted butter, chilled, and cut into 1 inch pieces
- 1/4 to 1/2 cup ice water
- Egg wash: 1 large egg beaten with 1 teaspoon water
- Coarse sugar for sprinkling, optional
- Make the filling: Stir the blueberries, sugar, flour, cornstarch, cinnamon, cardamom, nutmeg, lemon juice, and lemon zest together in a large bowl. Mix together until all ingredients are incorporated and no longer dry and powdery. Refrigerate filling until ready to use.
- Make the crust in a food processor fitted with a blade: Place in the flour, salt, and sugar and process until combined. Add the butter and process, using the pulse button, until the mixture is crumbly (resembles coarse sand), about 15 seconds. Pour 1/4 cup (60 ml) of ice water in a slow, steady stream through the top until the dough starts to clump together when pinched. Only add the remaining water, if needed. Avoid over processing.
- Turn the dough out onto a floured work surface, gather it into a ball, and divide it into two equal pieces. Flatten each portion into a 5-inch disc, cover with plastic wrap, and refrigerate for 30-60 minutes or until firm enough to roll out.
- While the dough is resting in the refrigerator, heat the oven to 425°F.
- Place the chilled pie dough on a floured work surface. Roll out one of the discs of chilled dough. Rotate the dough a quarter turn after every few rolls until you have a circle about 12-inches in diameter. (The dough should be about 2 inches larger than your pan.)
- When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin, and carefully unroll it into the 9-inch round pie dish. Pat the dough into the pie dish with fingertips. Pour the filling evenly into the pie dish. Dot with the pieces of butter remaining from the filling ingredients. Set aside and prepare the top pie crust.
- Roll the second piece of dough into a 12-inch diameter circle. Carefully roll the dough over the filled pie crust. Use a small paring knife to trim off excess dough. Flute, fold, or crimp the edges with a fork. With the pairing knife or cookie cutters, cut out beautiful adornments.
- Lightly brush the top of the pie crust with the egg wash. If want to sparkle, sprinkle the top with coarse sugar.
- Bake on a cookie sheet (to avoid dripping all over the oven) for 25 minutes. Keeping the pie in the oven, gently place a piece of foil over the top of the pie and reduce the oven temperature to 375°F. Bake 35-45 minutes or until the blueberry filling is hot and bubbly.
- Remove the pie from the oven, place on a cooling rack, and cool before slicing and serving.
**To create a fun Halloween “Boo-Berry” Blueberry Pie recipe inspiration click HERE !