Introducing my new favorite family-approved pie, Blueberry-Elderflower Pie! Not that it takes their approval necessarily but it seems I find myself making pies for our family functions. Traditionally I always make my famous apple pie for all major holidays such as Christmas, Thanksgiving, and Independence Day but this year I wanted to make something more summery, fruity, and light. This blueberry pie definitely tastes different and in a good way. The elderflower syrup gives it such a delicate edge and compliments the blueberry well. Wondering how I was able to get that American flag pie dough cut so perfectly? Check out Williams-Sonoma for the cool flag pie crust cutter. Happy Independence Day everyone!
Blueberry-Elderflower Pie
Ingredients
For the crust:
3 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1 teaspoon salt
1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
1/3 cup very cold vegetable shortening, cut into small pieces
2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice
For the filling:
8 cups fresh blueberries (about 4 pints)
3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
1/2 cup all-purpose flour
2 tablespoons elderflower liqueur or elderflower juice
Pinch of salt
1 large egg
Prepare
1. Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently
until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
2. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
3.Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. If you’re cutting the pie into the “flag” then this is a good time to do it. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
4.Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.
- 3 1/4 cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into small pieces
- 1/3 cup very cold vegetable shortening, cut into small pieces
- 2 tablespoons elderflower liqueur (such as St-Germain) or elderflower juice
- 8 cups fresh blueberries (about 4 pints)
- 3/4 to 1 cup sugar (depending on the sweetness of your berries), plus more for sprinkling
- 1/2 cup all-purpose flour
- 2 tablespoons elderflower liqueur or elderflower juice
- Pinch of salt
- 1 large egg
- Make the crust: Put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and shortening; pulse just until the pieces are the size of large peas. While pulsing, gradually add the elderflower liqueur and 1/3 cup ice water until the dough comes together. Turn out the dough onto a lightly floured surface and knead gently
- until smooth. Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl. Let sit until juicy, 30 minutes. Position a rack with a baking sheet in the lower third of the oven and preheat to 425 degrees F.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, pressing the dough into the bottom and up the side. Roll out the second disk of dough on a lightly floured surface.
- Toss the berries again and pour the mixture into the prepared crust. Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crusts together around the edge. If you're cutting the pie into the "flag" then this is a good time to do it. Fold the overhanging dough under itself and crimp the edges. Cut a few slits in the top crust to let steam escape. Beat the egg with 1 teaspoon water. Brush the pie with the egg mixture and sprinkle lightly with sugar.
- Put the pie on the hot baking sheet and bake 15 minutes. Reduce the oven temperature to 350 degrees F; bake until the crust is golden brown and the filling is bubbling, about 55 more minutes. (Cover the edge of the crust with foil if it is browning too quickly.) Transfer to a rack and let cool at least 4 hours before serving.
