Blueberry Pie

Oh man, if you could only smell the awesome deliciousness cooking up in my house right now... WE love blueberry pie. By far my favorite of all summer goodness, Ryan is unwilling to share them often and has been known to quite aggressively bogart pieces even when he does. So, without much more fanfare or self-adulation, here is the recipe. Enjoy!


Crust:
1 1/2 cups pastry flour
1 tsp salt
1 stick unsalted butter (softened)
5-6 tablespoons ice water

Combine flour & salt with a whisk. Add in butter and combine with a fork until crumbly. Drizzle water and shape into a ball. Refrigerate in Saran wrap for 30 minutes. Preheat oven to 400 degrees. (My oven runs HOT. Some folks do this @ 425)

Filling:
2 pints blueberries, washed and stemmed
3/4 cup sugar
1/4 tsp salt
2 1/2 tblsp cornstarch
squeeze lemon juice

Roll out dough, add filling to center, and top with dollops of butter. Then complete with lattice crust. Bake @ 400 for 20-30 minutes, checking crust for burning. Some folks brush butter or milk on top of the crust, this works too. Then turn down to 325 degrees for an additional 30 minutes. Basically, over an hour, let the pie cook, and turn down the oven when the crust burns at that degree. This is an art and not a science, and so I suggest checking the pie about every ten minutes!

Serve with ice cream or whipped cream, and garnish with sprigs of mint!!