Blueberry Pie

Fresh summer blueberries are a glorious thing. And so, it hardly needs saying, is pie. This rendition comes from Union Square Cafe.

For the crust:

2 2/3 sticks of butter, cut into 1/2-inch cubes and frozen

2 2/3 cups of flour

Pinch of salt

4 Tb ice water

Combine butter, flour, and salt in food processor and blend until butter is pea-size. With blade turning, add water, one tablespoon at a time, until the dough holds together. Divide dough into 2 equal disks, wrap in plastic, and allow to rest in fridge for one hour. Remove one disk and roll out on a lightly floured surface to about 12 inches in diameter. Place the dough in a 10-inch pie pan and press it down to conform to shape of pan. Trim any excess dough from edges. Set pan aside in fridge.

For the filling:

2 qts fresh blueberries

2 cups sugar plus 1 Tb.

Zest and juice of 1 large lemon

5 oz. cornstarch

Pinch of salt

1 whole egg, beaten with 1 tsp water

Place oven rack in the middle position and preheat to 325. Rinse berries and place them in a pot with 1 cup of sugar. Cook over medium heat for about 5 minutes, stirring occasionally, until their juice begins to flow. Remove from heat, strain berries in a colander set over a bowl, and allow to cool.

Transfer berries to a bowl and toss in 1 cup of sugar, lemon zest and juice, cornstarch, and salt. Allow to macerate for 10 minutes.

Roll out a disk of dough to a 12 inch circle and place on top. Trim edges and crimp with fingers or a fork. Brush top with egg and sprinkle with remaining sugar. Bake for 45 minutes, until crust is golden brown and filling in bubbling. Allow to cool before serving.