Blueberry pie and vanilla ice cream is a match made in heaven.
- 2 batches basic pie dough (see related recipe at left), or 2 purchased 9-inch pie shells
- 4 cups fresh or frozen blueberries
- 1 Tbs. fresh lemon juice
- 1/2 tsp. vanilla extract
- 1/2 cup plus 1 Tbs. sugar
- 3 Tbs. all-purpose flour
- Pinch of kosher salt
- 4 Tbs. (1/2 stick) cold unsalted butter, cut into small chunks
- 2 Tbs. milk
- Vanilla ice cream, homemade (see related recipe at left) or purchased, for serving
Prepare and refrigerate the pastry dough as directed. On a lightly floured work surface, roll out half of the pastry into a 12-inch round about 1/8 inch thick. Loosely roll the pastry around the rolling pin, center it over a 9-inch pie dish, then unroll and fit it into the dish, pressing it against the bottom and sides. Trim the overhang to about 1 inch.
In a bowl, toss together the blueberries, lemon juice and vanilla. Add the 1/2 cup sugar, the flour and the salt, and toss again to coat the berries evenly. Pour the blueberries into the pie shell, and dot the filling with the butter.
To make a lattice top, roll out the remaining dough into a round the same size as the bottom crust, and cut into strips 1/2 inch wide. Place the longest strip across the center of the pie, and place about half of the shorter strips on either side, spacing them evenly, 1/4 inch apart. Rotate the pie 90 degrees. Place the remaining strips perpendicular to the first layer of dough strips, spacing them evenly. Trim any long strips even with the bottom crust, then fold the bottom crust over the ends of the strips and crimp with your fingers or fork tines. Refrigerate the pie for 30 minutes.
Preheat an oven to 400°F. Brush the top crust with the milk and sprinkle with the 1 Tbs. sugar. Bake until the fruit is bubbling and the crust is golden, 50 to 60 minutes. Let cool completely on a rack.
Serve at room temperature with a scoop of ice cream. Makes one 9-inch pie.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).