Recipe: Blueberry Black Pepper PieCourse: DessertCuisine: American, New EnglandDifficulty: Easy
A blueberry pie that makes that combines wild and cultivated blueberries to create a jammy pie with the classic flavors of New England without breaking the bank.
- Double Pie crust (adapted from Stella Parks)
2 sticks unsalted butter
1 2/3 cups flour
1 tbs sugar
1 tsp Salt
1/2 cup ice-cold water
20 ounces cultivated blueberries (frozen berries are fine, there is no need to thaw frozen berries)
10 ounces wild blueberries
1 cup Sugar
3 tbs tapioca ground fine
1 tsp lemon zest
1/4 tsp fresh ground black pepper
- Pie Crust
- Cube the butter into 1/4 inch cubes and chill. Combine flour, salt, and sugar in a medium bowl. Toss butter cubes to coat. Smash each butter cube between your thumb and index finger to flatten. When all butter cubes have been flattened, stir in ice-cold water and mix until dough pulls away from the side of the bowl. On a floured surface roll out dough into a 1/4 inch thick rectangle. Fold into thirds, then wrap in plastic and chill for 30 minutes. (Can be made in advance and refrigerated for 1 day or frozen for 1 month)
- In a large bowl, combine berries sugar, tapioca powder, lemon zest, and pepper. Stir to combine.
- Remove crust dough from the refrigerator. Cut into two pieces. Roll out half of the dough to line the bottom and sides of the pie plate. Leave 1 inch of dough hanging over the rim of the pie plate.
- Pour filling into the pie crust.
- Roll out the second half of the pie crust. Cover the filling with the pie crust. Crimp edge and brush top with egg wash. Cut four slits into the top of the pie crust to let steam escape.
- Bake in 425-degree oven for 35-45 minutes, until crust is puffed and golden and berries are bubbling.
- Cool for 2 hours at room temperature before serving.