- 2
Ingredients
- For the Crust for two 9 inch pie crust
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 16 tablespoons cold butter, cubed
- 6 tablespoons ice water, or more as needed
- FILLING
- 6 cups (24 ounces) frozen blueberries
- 1/2 cup (4 ounces) fruity red wine; use blueberry wine, if you can find it
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
- 1 cup (4 ounces) confectioners' sugar
- 1/4 cup (1 7/8 ounces) brown sugar
- 1/4 teaspoon salt
- 2 tablespoons (1 ounce) lemon juice
- 3 tablespoons (1 1/2 ounces) butter, melted
- 1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
Preparation
Step 1
For the Crust:
1. Make the piecrust: In a large bowl or in a food processor, combine the flour and salt. Add the butter and toss to coat. Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
2. Add the water and mix to combine. The dough should come together easily but not be wet or sticky. Wrap the dough and chill for at least 30 minutes in the refrigerator.
3. On a lightly floured surface, roll out the dough until it's 1/8-inch thick. Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around. 4. Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
5. Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate. Finish the edges as desired. Poke the base of the crust a few times with a fork. If the dough seems warm, chill it again.
6. Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes. Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more. Cool completely.
FOR THE FILLING
To prepare the blueberries: Place the berries in a large saute pan, preferably 12-inch. Add the wine. Simmer the berries gently, over medium-low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes. Remove from the heat. This step can be done the day before; refrigerate berries overnight.
Remove both pieces of dough from the refrigerator. Allow them to warm a bit and become flexible, about 30 minutes. Preheat the oven to 375°F.
Flour your work surface, and roll the larger piece of dough into a 12-inch circle. Transfer the dough to a 9-inch regular (not deep-dish) pie pan that's at least 1 1/4 inches deep; leave the edges hanging over the edge of the pan.
To prepare the filling: In a medium-sized bowl, combine the blueberries and their juice, the spices, vanilla, sugars, salt, and lemon juice, stirring to combine. Mix in the butter, then the flour.