Pie Crust: In a food processor, place the flour, salt, and sugar and process
until combined. Add the butter and process until you have coarse crumbs (about
10 to 15 seconds). Add 1/4 cup (60 grams) water and process
until the pastry just holds together when pinched. If necessary, add
Turn the pastry onto your
work surface and gather into a ball. Divide the pastry in half (330
grams each). Flatten
each half into a disk, cover with plastic
wrap, and refrigerate until firm (about one hour). (The
pastry can be made ahead and chilled in the refrigerator for 2 to 3
days, or it can be frozen for one month. Defrost in the refrigerator
pastry has chilled sufficiently,
remove one portion and
place 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).) Transfer
to a 9 inch (23 cm) pie pan. Tuck the overhanging pastry under itself, crimping
as desired. Cover with plastic wrap, and refrigerate until firm (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 20 stars. Place the stars on
a parchment paper-lined baking sheet, cover with plastic wrap, and place in the
refrigerator until firm (about 30 minutes).
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
chilled pie crust. Dot with the butter.
Egg Wash: In
a small bowl, whisk together the egg yolk and cream. With a pastry
brush, lightly brush the rim of the pastry crust and the pastry stars
with the egg wash. Starting at the outside edge of the pie, place the
pastry stars in a circular pattern on top of the blueberries, making
sure the tips of the stars are touching. (See video for
demonstration.) If desired, sprinkle the top of the pie with
granulated white sugar. Place the assembled pie in the refrigerator to
chill while you preheat the oven (chill for about 15 to 20 minutes).
Preheat the oven to 400
degrees F (205 degrees C)
place the oven rack in the lower third of the oven.
chilled pie from the fridge and place on a larger baking pan, lined
with parchment paper, to catch any spills. Bake the pie for
20 minutes, and then reduce the oven temperature to 350 degrees F (180
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 pastry crust are browning too
much during baking, cover with a pie ring.
Place the baked pie on a wire rack
to cool for 3 to 4 hours before cutting (so the juices will thicken). Serve at room temperature with softly
whipped cream or vanilla ice cream. Store any leftovers for 2 -
3 days at room temperature or in the refrigerator.
Makes 1 - 9 inch (23 cm) Pie.