Blueberry Lemon Pie with a Butter Crust
Blueberry Lemon Pie with a Butter Crust Dessert Recipe with sea salt, apple cider vinegar, sugar, butter, and heavy cream.
Ingredients
2 1⁄2 cup all-purpose flour, plus more for dusting
3⁄4 tsp fine sea salt
9 oz (2 sticks plus 2 tbsp) cold unsalted butter, cut into cubes
1 tsp apple cider vinegar
6 cup blueberries
3⁄4 cup sugar, plus more for dusting the crust (optional)
5 tbsp corn starch
1 lemon, zest grated and juiced
2 tbsp cold unsalted butter, cut into thin pats
1 heavy cream, for brushing the crust
Directions
Prep 30 min Cook 75 min Ready 105 min
Ingredients
2 1⁄2 cup all-purpose flour, plus more for dusting
3⁄4 tsp fine sea salt
9 oz (2 sticks plus 2 tbsp) cold unsalted butter, cut into cubes
1 tsp apple cider vinegar
6 cup blueberries
3⁄4 cup sugar, plus more for dusting the crust (optional)
5 tbsp corn starch
1 lemon, zest grated and juiced
2 tbsp cold unsalted butter, cut into thin pats
1 heavy cream, for brushing the crust
Directions
Prep 30 min Cook 75 min Ready 105 min
For the flaky butter pie crust: Mix flour and salt in a large bowl. Add 9 ounces of butter and cut it in with a pastry blender until the biggest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Sift the mixture through your hands, pinching chunks of butter to flatten them. Mix vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: if it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball size clump of dough, packing it on as if making a snowball. Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
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