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The Tucci Table Blueberry Pie Recipe

TucciTable_BlueberryPie300Everyone loves a blueberry pie, particularly in the summer. This unforgettable version is a sweet end note to a picnic or family gathering. From The Tucci Table.

“One of my first holidays with Stanley and the kids as a family was in Martha’s Vineyard, where blueberry pie was an obligatory end to each meal,” says Felicity. “We would race from the beach back to the house to see who could get to the previous night’s leftover pie first. Isabel always won! I knew that if I was going to be marrying into an American family, I had to learn the art of the blueberry pie.”

“I prefer a very short and buttery pastry, so it may be a little soft when rolling out, but it is flaky and delicious when cooked.”

Serves 6 to 8

FOR THE PASTRY
2¼ cups all-purpose flour
16 tablespoons (2 sticks) butter, chilled
2 tablespoons superfine sugar
Pinch of kosher salt
Ice water

FOR THE FILLING

8 cups fresh blueberries
½ teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
¼ cup all-purpose flour
½ cup superfine sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, cut into small pieces

TO ASSEMBLE

Butter, for the pan
1 egg, beaten
1 tablespoon milk
2 tablespoons superfine sugar

1. Make the pastry: Put the flour in a large bowl. Cut the butter into small pieces, add it to the flour, and rub it in using your fingertips until you have a bread-crumb–like texture. Stir in the sugar and salt. Add ice water 1 teaspoon at a time until the pastry comes together. Form it into a ball and wrap it in plastic wrap. Put it in the fridge for 30 minutes to chill.

2. Make the filling: In a large bowl, mix together all the filling ingredients with your hands.

3. Assemble the pie: Preheat the oven to 350°F. Butter a 9-inch pie dish.

4. Divide the pastry dough in two, making one piece a bit bigger than the other, as the larger piece will be your base. Roll out the pastry for the base until it’s wide enough to overhang the pie dish by a half inch. Lay it into the dish and put in the filling. Roll out the second piece of pastry, place it over the top, and crimp the two pastry sections together. Place the pie in the fridge for 20 minutes to rest.

5. When you’re ready to bake, remove the pie from the fridge. Mix the egg and milk together in a small bowl and brush a light coating of this egg wash over the top of the pastry. Make four small cuts in the top crust so the steam can escape, and dust it with the sugar.

6. Bake the pie for 40 minutes, until the crust is golden brown. Remove and let cool for a bit. Serve with cream or ice cream.

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