We love pie in our family. Mix fruit with buttery, crispy dough and add a scoop of vanilla ice cream, and we're pretty stoked. But, sometimes I've got to mix it up - even if all that means is altering the expected shape. I've read a bit about slab pies lately and the idea of more crust really appeals but for this one I just used a regular-sized crust recipe (thanks, once again, to Allison Kave!) and baked it in a square dish. The recipe will work for one double-crust round 9" pie, as it should!
Of course, if you don't have a red dish to bake in, you could add a handful of raspberries or strawberries to make this a patriotic dessert. Or skip the color palette and simply dig in!
Happy Independence Day to you and yours!
Crust (from Allison Kave's First Prize Pies)
1 C butter, cold and cubed
1/2 C milk
1 T apple cider vinegar
3 C flour
1 T cornstarch
3 T sugar
1-1/2 t kosher salt
4 C blueberries, washed and air-dried
1/4 C sugar
1/4 C flour
1 T lemon juice
(Just place this all in a bowl and toss to coat the fruit. Set aside.)
1. Place the flour, cornstarch, sugar and salt into your food processor (or a bowl) and pulse several times to mix (or whisk until blended).
2. Add the butter and pulse about 5 times until the mixture is coarse but dry (if using a pastry blender or knives, chop away until you reach the same basic consistency).
3. With the motor running, quickly add in the milk and vinegar and only process until the mixture comes together - like 2-4 seconds. (If doing this in a bowl, pour wet ingreds in and mix by hand until it comes together).
4. Divide the dough in half, form into round circles, press into discs and refrigerate, covered at least one hour.
5. Preheat your oven to 425.
6. Roll the discs into circles one at a time. Place one in the bottom of a buttered pie diss and poke with a fork 3-4 times. Drop in the fruit and place the second crust over top. Slice a couple of slits into the top crust to allow steam to escape. Oh, and you could brush on one T milk and sprinkle a little turbinado or muscado sugar on top for effect.
7. Place onto a baking sheet and put into the oven at 425 for 15 minutes.
8. After 15 minutes, turn the oven down to 350 and continue to bake for 30 minutes more.
9. Remove your glorious pie from the oven and let it cool on the counter for an hour. Dollop with ice cream, whipped cream or whatever else you like and enjoy!