Blueberry-Ginger Double Crust Pie

By KDHarmon

Ingredients

• Crust:
• (Makes two 9" pie crusts)
• 2 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 cup (2 sticks) plus 2 tablespoons chilled unsalted butter, cut into pieces
• 1 tablespoon apple cider vinegar
• Filling:
• All-purpose flour (for surface)
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon finely grated lime zest
• 1 tablespoon finely grated peeled ginger
• Pinch of kosher salt
• 2 pounds fresh blueberries (about 6 cups)
• 1/4 cup fresh lime juice
• 1 large egg
• 2 tablespoons demerara sugar

Details

Adapted from bonappetit.com

Preparation

Step 1

Crust:
Mix flour, sugar, and salt in a large bowl. Toss butter in flour mixture to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky).

Combine vinegar and 3 Tbsp. ice water in a small bowl and drizzle over flour mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair). Knead dough in the bowl until it starts to come together (it will still look a little dry).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Divide dough into 2 pieces and press into about 1"-thick disks. Wrap with plastic and chill at least 1 hour.

Do Ahead: Dough can be made 5 days ahead; keep chilled, or freeze up to 1 month.

Pie:
Preheat oven to 350°. Roll out a disk of dough on a lightly floured surface to a 13" round. Transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 13" round (about ¼" thick). Stack on top of the first round of dough, separating with a sheet of parchment. Chill while you prepare filling.

Combine granulated sugar, cornstarch, lime zest, ginger, and salt in a large bowl, rubbing together with your fingertips to release oils in zest and evenly distribute ingredients. Add blueberries and lime juice and toss to coat.

Beat egg with 1 tsp. water in a small bowl just to blend. Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer 1 round of dough to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Scrape in blueberry filling along with any accumulated juices in bowl. Brush edge of dough with half of egg wash, then using parchment, carefully transfer remaining round of dough to pie, placing over filling.

Working your way around the circumference, press edges of dough together to seal. Crimp with a fork. Trim excess dough with kitchen shears so there is no overhang. Cut several about 3"-long slits into top of pie, avoiding edge. Brush dough with remaining egg wash; sprinkle with demerara sugar.

Place pie pan on a foil-lined rimmed baking sheet (juices may bubble over—this is what the foil is for). Bake until crust is deep golden brown on top and bottom and juices are bubbling, about 1 ½ hours. Transfer pie to a wire rack and let sit at least 4 hours before slicing.

Do Ahead: Pie can be made 2 days ahead. Cover and chill.

Makes 8 servings.