“A luscious pie brimming with cassis-soaked blueberries and topped with a pretty, nutty and spicy cinnamon lattice crust. A great pie to celebrate a hot day of blueberry picking”
The Silver Palate Good Times Cookbook
There are a few things that make this pie recipe different: the fresh cinnamon added to the pastry crust, the cooking of the sugar and fruit juices to a thick glossy sauce prior to baking, hazard free all purpose flour from Rusic Road Farm, the cassis soaked berries and the absence of any milk painted on the crust.
Ingredients:
- Pastry
- 2 ½ Cups all-purpose flour (I used whole wheat all-purpose flour from Rustic Road Farm)
- 5 Tablespoons cane sugar
- 1 Teaspoon ground cinnamon
- ½ Teaspoon kosher salt
- 6 Tablespoons unsalted butter cold, cut into smaller pieces
- 6 Tablespoons salted butter cold, cut into smaller pieces
- 1 Tablespoon fresh lemon juice
- 4-5 Tablespoons ice water
- Filling
- 2 quarts fresh blueberries
- 1 Cup crème de cassis
- 2 Tablespoons fresh lemon juice
- Grated zest of 1 lemon
- ½ Cup cane sugar
- ½ Cup water
- 2 Tablespoons cornstarch
Preparation:
Serves 8
- Make the pie crust
To make the pastry, process the flour, sugar, cinnamon and salt in a food processor fitted with a steel blade just to combine. Add the butter and margarine and process until the mixture resembles coarse meal. With the machine running, add the lemon juice and ice water and pulse/process just until the dough gathers into a ball. Wrap in wax paper/plastic wrap and refrigerate several hours or overnight.
- Prepare the filling
To make the filling, combine the blueberries, crème de cassis and grated lemon zest in a bowl. Cover and let stand a few hours or overnight.
- Cook the filling
Drain the liquid from the blueberries into a small saucepan Stir in the sugar, water, lemon juice and corn starch. Cook over medium heat, stirring constantly, until thick and glossy. Cool slightly and pour over the blueberries and stir to combine. Set aside.
- Pre-heat the oven to 350° F
- Prepare the crust
Roll out half the dough to 1/8” thick on a lightly floured surface. Line a 9-inch pie plate with the dough. Trim and crimp the edges. Pour the blueberry filling into the prepared pie shell. Roll out the remaining dough to 1/8” thick square or rectangle. Trim the edges to have a precise piece of pastry. Cut the dough into ¼” inch-wide strips. Arrange the strips over the pie in a lattice pattern. Note: There is no need to weave the strips. Tuck the ends inside the shell or cut neatly.
- Bake
Bake the pie until the crust is golden brown, about 45 minutes. Serve the pie at room temperature or barely warm with a scoop of vanilla ice cream.
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