Jewish Cookbook > Desserts > Blueberry Pie with Orange-Nut Crust

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CRUST

  • 2 cups flour
  • 1⁄4 tsp salt
  • 2 tsp sugar
  • 8 oz unsalted butter
  • 2 tsp grated orange rind
  • 1⁄3 cup finely chopped almonds or pecans
  • 5 Tbsp ice water (approximately)

FILLING

  • 4 cups blueberries
  • 1⁄2 cup sugar
  • 2 Tbsp cornstarch

Preheat oven to 375° F. If you have a pizza stone, place it on the bottom rack.

Mix flour, salt and sugar in the bowl of an electric mixer. Cut butter into eight pieces. Using the paddle attachment, add one piece at a time. Continue processing until pieces of butter are no larger than a pea. Add orange rind and nuts and process briefly. Remove bowl from mixer.

Sprinkle 3 Tbsp of the water over the mixture and mix in with a fork. Pinch the dough together. If it holds and doesn’t feel dry, you do not need to add the remaining water. If it’s dry and does not hold, add remaining water, 1 Tbsp at a time, as needed, to make the dough come together. Roll into two balls, flatten and wrap separately in plastic. Refrigerate for approximately one hour.

Remove one pastry disk from the refrigerator 20 minutes before rolling. Roll the pastry and line a nine-inch pie plate with it. Refrigerate the pastry-lined plate and remove remaining disk from fridge while preparing the berries.

Pick over the berries, then gently toss with granulated sugar and cornstarch. Pour into pastry-lined pie plate.

Roll out remaining pastry. If you have a lattice-top form to punch out a checkerboard top, use it. Otherwise, cut 3 to 4 slits in the top layer of pastry once you have laid it over the blueberries. Moisten the edges and crimp to seal.

Place on the bottom rack of the oven, ideally on the pizza stone. Bake for 20 minutes. Reduce temperature to 350° F and move the pie to the middle rack. Bake for another 20 minutes. The pie is done when the juices start to bubble and the crust is nicely browned on the edges.

Serves 8.