Berries and rustic pies! If you’re a beginner baker then this pie is perfect for you. And sometimes I’m just not in the mood to make a fitted pie plate pie.
1/2 Cup Pecans
1 Cup Plus 2 Tablespoons Unbleached Flour
3 Teaspoons Sugar
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Cinnamon
1/2 Cup Chilled Unsalted Butter (Cut Into Pieces)
4 Tablespoons Ice Water
2 Cups Fresh Blueberries
1 Tablespoon Cornstarch
1 1/2 Teaspoons Fresh Lemon Juice
1/3 Cup Sugar
2 Tablespoons Heavy Cream
1 Tablespoons Sugar (For Sprinkling)
Preheat oven to 350 degrees.
Line rimmed baking sheet with parchment paper. Evenly spread pecans onto prepared baking sheet. Place in oven 10 to 15 minutes. Remove from oven and let cool.
Add cooled pecans to food processor. Pulse until coarse. Add flour, sugar, kosher salt, and cinnamon. Pulse to combine. Add butter pieces and pulse until mixture resemble coarse meal.
Transfer dough to large-size bowl. Drizzle with 4 tablespoons ice water and mix. Add 1 more tablespoon ice water if needed. Gently pat dough into a 6-inch disk. Wrap in plastic wrap and place in refrigerator at least 1 hour.
Preheat oven to 375 degrees.
Toss blueberries, cornstarch, lemon juice, and 1/3 cup sugar in large-size bowl.
Remove dough from fridge and roll out on a lightly floured surface to about a 12-inch round. Carefully transfer to a parchment lined baking sheet. Place blueberry mixture in center of dough. Leave a 2-inch border. Fold edges over, overlapping a bit. Brush dough with heavy cream. Sprinkle with sugar.
Place in oven, on middle rack, 45 to 50 minutes until crust is golden brown and filling is bubbling.
Remove from oven and let cool before serving.
Prep Time: 30 Minutes
Cook Time: 50 Minutes
Chill Time: 60 Minutes
Total Time:140 Minutes
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