As a relatively inexperienced baker, I tend to gravitate towards uncomplicated recipes like clafoutis and bread puddings: just mix up the ingredients, pour it all into a baking dish and turn on the oven. So I was pleased to find this recipe for Deep-Dish Blueberry Pie in the August 1980 issue of Gourmet, namely because it didn't call for parchment paper and pie weights. I was doubly pleased when the recipe resulted in some of the best blueberry pie I've ever had.
This is not your supermarket blueberry pie. Made with farmer's market blueberries, the filling is more of a rich compote and less of a gelatinous mass of sugar. The naturally tart flavor of the berries shines through, enhanced with rum and brightened with lemon juice, while the buttery crust hits the ideal balance of salty and sweet. This Monthly Gourmet comes at the tail end of June and makes for a perfect no-fuss dessert for the Fourth of July. Serve with vanilla bean ice cream.
Deep-Dish Blueberry Pie
For the dough:
- 1 ⅓ cups all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 stick (½ cup) cold unsalted butter, cut into bits
- 1 large egg yolk, beaten lightly with 1 ½ tablespoons of ice water
For the filling:
- 3 tablespoons cornstarch
- 3 tablespoons rum or water (I used Gosling's)
- 1 tablespoon fresh lemon juice
- ⅔ cup sugar
- ¼ teaspoon cinnamon
- 8 cups blueberries, picked over
- An egg wash made by beating 1 egg with 2 teaspoons water
- 1 ½ tablespoons sugar
- Make the dough: In a bowl stir together the flour, the sugar, and the salt, add the butter and blend the mixture until it resembles a coarse meal. (This will take a little longer than you would think.)
- Add the yolk mixture, toss the mixture until the liquid is incorporated and form the dough into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour.
- Make the filling: In a large bowl stir together the cornstarch, the rum, the lemon juice, the sugar, and the cinnamon, add the blueberries, and combine the mixture well.
- Pour the filling into a 6- to 7-cup gratin dish or other shallow baking dish.
- Roll out the dough slightly larger than the dish on a floured surface and drape it over the filling. Fold the overhang under, pressing the dough to edge of the dish, and crimp the edge decoratively. (NOTE: The dough will be a bit crumbly, so you'll have to work it for a bit in order to lift and drape it.)
- Make slits and holes in the crust for air vents (important!), brush the crust with the egg wash, and sprinkle it with the sugar.
- Bake the pie on a baking sheet (also important, in case the filling bubbles over), in the middle of a preheated 375 degree F oven for 1 hour to 1 ¼ hours, or until the filling is bubbly and the crust is golden.
- Transfer the pie to a rack and let it cool. The pie may be made 1 day in advance and kept at room temperature.