Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1 large egg, lightly beaten
- 2 tablespoons turbinado sugar
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Pastry blender or two forks
- Small bowl
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together the flour and salt. Add the butter and, using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse meal.
3. Add the ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together.
4. Turn the dough out onto a lightly floured surface and knead a few times until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Meanwhile, in a medium bowl, combine the blueberries, granulated sugar, cornstarch, and lemon juice.
6. On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the dough to the pie plate and press it into the bottom and up the sides. Trim the edges, leaving a 1/2-inch overhang.
7. Pour the blueberry mixture into the pie shell and dot with the 2 tablespoons of butter.
8. Roll the remaining dough into a 10-inch circle. Place the dough over the blueberry mixture and trim the edges, leaving a 1/2-inch overhang. Fold the edges of the top and bottom crusts together and crimp with your fingers or a fork. Cut several slits in the top of the crust to allow steam to escape.
9. Brush the top of the crust with the egg and sprinkle with the turbinado sugar.
10. Bake the pie for 45 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let the pie cool before serving.
Time:
Preparation Time: 45 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 437
Fat: 24g
Carbohydrates: 53g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour or almond flour.
- Unsalted butter can be substituted with vegan butter or coconut oil.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Cornstarch can be substituted with arrowroot powder.
- Lemon juice can be substituted with lime juice or apple cider vinegar.
Variations:
- You can use other types of berries such as raspberries or blackberries in place of the blueberries.
- You can add a teaspoon of ground cinnamon to the filling for an extra flavor.
- You can add a teaspoon of almond extract to the filling for an extra flavor.
Tips and Tricks:
- Make sure the butter is cold when you add it to the dough.
- Use a pastry brush to brush the egg onto the top of the crust.
- Let the pie cool before serving to ensure the filling sets properly.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the pie in a 350°F oven for 10 minutes or until heated through.
Presentation Ideas:
Serve the pie with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
Garnish the pie with fresh blueberries or mint leaves.
Pairings:
Pair the pie with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Serve the pie with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
If the crust is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
Make sure to store the pie in the refrigerator and consume within 5 days.
Food History:
Flipper pies are a type of pie that originated in the United States in the 19th century. They are made with a top and bottom crust, and the top crust is often crimped or fluted.
Flavor Profiles:
This pie has a sweet and tart flavor from the blueberries and lemon juice, and a buttery flavor from the crust.
Serving Suggestions:
Serve the pie warm or at room temperature.
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