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Pie Crust:
In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until the mixture resembles coarse
meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream,
through the feed tube until the dough just holds together when pinched. If
necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening
each half into a disk, cover with plastic
wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently,
remove one portion of the dough from the fridge and
place it on a lightly floured surface. Roll
the pastry into a 12 inch (30 cm) circle. (To prevent the
pastry from sticking to the counter and to ensure uniform thickness, keep
lifting up and turning the pastry a quarter turn as you roll (always roll from
the center of the pastry outwards).) Fold
the dough in half and gently transfer to a 9 inch (23 cm)
pie pan. Brush off any excess flour and tuck the overhanging
pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for
about 30 minutes before filling with the berries.
Meanwhile, remove the second
round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2
inch (6 cm) star cookie cutter, cut out about 20 stars. Place the stars on
a parchment paper-lined baking sheet, cover with plastic wrap, and place in the
refrigerator for about 30 minutes.
Make the Blueberry
Filling: In a
small bowl mix together the sugar, cornstarch, lemon juice and zest.
Place the blueberries in a large bowl. Add the sugar mixture to
the blueberries and gently toss to combine. Pour the mixture into the prepared pie shell. Then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry
stars in a circular pattern on top of the blueberries, making sure the
tips of the stars are touching. Once the top of the pie is
completely covered with the pastry stars, brush the entire surface
with the egg wash, making sure that it does not pool. Place the
assembled pie back in the refrigerator to chill for about 30 minutes.
Preheat the oven to 400
degrees F (205 degrees C) and
place the oven rack in the lower third of the oven. Remove the
chilled pie from the fridge and place on a larger baking pan, lined
with parchment paper, to catch any spills. Bake the pie for about
20 minutes and then reduce the oven temperature to 350 degrees F (177
degrees C). Continue to bake the pie for about 35-45 minutes
or until the crust is a deep golden brown color and the juices are
bubbling and thick. If the edges of the pie are browning too
much during baking, cover with a foil ring.
Place the baked pie on a wire rack
to cool for several hours. Serve at room temperature with softly
whipped cream or vanilla ice cream. Store any leftovers for 2 -
3 days at room temperature.
References:
Beranbaum, Rose Levy. 'The
Pie and Pastry Bible'. Scribner. New York: 1998.
Editors of Saveur
Magazine. 'Saveur Cooks Authentic American'. Chronicle Books.
San Francisco: 1998.
Stewart, Martha. 'Martha
Stewart's Baking Book'. Clarkson Potter/Publishers. New York: 2005.
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