blueberry pie

Summer's half over. Where did it go?

I've mostly been working on the house lately - putting curtains up, digging out closets from under piles of junk tossed there from when A and I moved in March. It's slowly coming together to look like more than just an apartment but an actual home. I find myself wandering through the rooms, cup of coffee in hand, just appreciating everything. Grey and clean-lined with molding everywhere. It's perfect. 

To go with this picturesque setting, I of course need a pie. And what better pie to make than with blueberries from the height of the summer, sweetened by sunlight and heat. This pie is classic, full of tangy blueberry flavor and a rich, buttery crust that flakes on your tongue - just the way I like it.

2.5 cups all-purpose flour
2 sticks butter, chopped
1 cup cold water (all won't be needed)
1 tsp salt
1 tbsp sugar

3 pints blueberries
1 oz lemon juice
1.5 cups sugar
1/4 cup cornstarch
1/2 cup cold water

Combine flour, butter, salt, and sugar in a food processor. Pulse, slowly adding water, until chunky but incorporated. Wrap in plastic and place in freezer for thirty minutes.

In a small saucepan, combine blueberries, lemon juice, and sugar and cook over medium-high heat until blueberries begin to break down and become liquid. Whisk cornstarch with water until no lumps remain and stir into blueberry mixture. Bring to boil and reduce to medium high, stirring constantly, until it begins to thicken and a spoon can almost stand up in the mixture. Remove from heat.

Remove crust from freezer and roll out to 1/4 inch thickness on a flour-dusted surface. Fold in fourths and place on a greased pie pan. Unfold and tuck dough into pie pan, trimming off hanging pieces. Crimp edges. Place beans or pie baking weighs in the bottom. Preheat oven to 350 and bake for 10-15 minutes or until just beginning to brown and lightly dry to the touch. Remove from oven.

Remove beans from crust. Pour filling into pie crust and bake for 25-30 minutes or until golden brown.