PERFECT BUTTER PASTRY
2 1/2 cups King Arthur Mellow Pastry Blend, or All Purpose flour
2 tablespoons buttermilk powder, optional
1 1/2 teaspoons salt
1 Tbs. sugar
2 sticks unsalted butter or vegetable shortening or a combination
6 to 7 Tbs. ice water
- Combine the flour, buttermilk powder, and salt.
- Work in the butter in two batches, leaving some pieces as large as your thumbnail.
- Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water till the dough is completely cohesive.
- Divide it in half, wrap, and chill for 30 minutes before rolling.
- Roll the crust about 1/8″ thick and about 2″ wider than the diameter of your 9″ deep-dish (at least 1 ½” deep) pie pan.
- Place in the pan.
Preheat oven to 425°F.
4 cups fresh blueberries, washed and drained
2 cups wild blueberries (frozen or canned are ok)
3 Tbs. Instant ClearJel OR 4 Tbs. instant tapioca
1 cup sugar
1/2 teaspoon ground cinnamon
1Tbs. freshly grated lemon zest
2 tablespoons lemon juice
1-2 Tbs. butter
Milk or cream and sugar for sprinkling on the crust
TO ROLL THE CRUST: Put a clean kitchen towel on your work surface, and sprinkle with flour.
Unwrap one pastry disc and place it on the towel, and sprinkle with a bit more flour.
Roll the dough once, and turn the towel 45 degrees.
Roll again, turn again. Continue until your crust is even, about 1/8 inch thin, and big enough for about a 2 inch overlap in your pan.
Avoid over rolling the dough, or rolling your pin back and forth.
Preheat the oven to
Toss together the berries, half the sugar, cinnamon, lemon juice, and lemon zest.
Let the juices develop a bit.
mix the clearjel (or tapioca) and remaining sugar together in a small cup (this keeps the thickener from clumping inside the pie). Add to berries. Pour into the crust.
Roll out the top crust, (or make a lattice if you like) place it over the berries.
Trim excess overhang, and crimp the edges together.
Cut several slashes to allow steam to escape (if you haven’t made a lattice crust). Spritz with water, and sprinkle with sparkling sugar or cinnamon sugar.
Bake the pie at 425 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. Remove from the oven, and cool for at least 1 hour before serving.
Serve with vanilla ice cream for a super treat.
start to roll on floured cloth