Alex loves pie but I’m terrible at making pastry. Every time I try something goes wrong and I have to make it over again. This time I made the totally wrong pie crust. I wasn’t even on the right page this time. Not the first time this has happened either.
I made a tart crust instead of a regular pie crust. I persevered in the end and it turned out perfect. I also have a knack for rolling it too thick and it gets soggy.
Instead of a more traditional lattice topping I made stars with cookie cutters to place on top for 4th of July. It looks very pretty and is also a lot less work. Very patriotic!
2 1/2 cups plain flour
1 tsp salt
1 tsp sugar
1 cup (2 sticks/224g) unsalted butter, cold and cut into cubes
1/2-1/4 cup ice water
2 lbs washed and clean blueberries
1/4 cup cornstarch/cornflour
1/4 tsp cinnamon
1 tbs lemon juice
1 egg yolk and 1 tbs cream for the egg wash
extra sugar for sprinkling
- In a large bowl mix the flour, salt and sugar. Add the butter and use a pastry blender or 2 knives until the dough resembles tiny crumbs. Slowly add in the water and mix just until the dough comes together.
- Divide the dough into two and wrap in cling film. Refrigerate for 1 hour.
- Between 2 sheets of parchment roll out one of the dough rounds to a 13 inch circle and 1/8th of an inch thick. Turn the dough into the pie plate.
- Trim the excess to a one inch over hang, fold and crimp the edges using your fingers. And prick the bottom with a fork a few times.
- Roll out the second dough round and cut out the star shapes. In a small bowl mix the egg yolk and cream and brush the stars and edges.
- Make the filling. In a large bowl mix the blueberries, sugar, cinnamon, corn flour and lemon juice.
- Pour the berries into the pie dish and place the stars on top.
- Sprinkle the top with a little granulated sugar and refrigerate for 30 minutes.
- Preheat the oven to 400 F/200 C and bake for 20 minutes. Turn the temperature down to 350 F/180 C and bake for another 55 minutes. Cover the edges and top with a foil tent if the crust becomes too brown.
adapted from Martha Stewart Tarts and Pies