Blue Ribbon Blueberry Pie

Name: Blue Ribbon Blueberry Pie
Yield: 1 pie
Ingredients: 330 g All-Purpose Flour; 18 g Buttermilk powder; 1.5 tsp Table salt; 227 g Unsalted butter; 85 g Ice water; 198 g Granulated sugar; 43 g Instant Clearjel; 0.25 tsp Ground cinnamon; 1120 g Blueberries; 28 g Lemon juice; 28 g Butter; as needed Coarse sparkling sugar

A juicy blueberry filling in a flaky pastry crust.

3 hours 15 minutes1 pie

Ingredients

Ingredients for1 pie
Ingredient	Amount
Crust
All-Purpose Flour	330 g
Buttermilk powderOptional.	18 g
Table salt	1.5 tsp
Unsalted butterCold.	227 g
Ice waterRange: 85–128g.	85 g
Filling
Granulated sugar	198 g
Instant Clearjel	43 g
Ground cinnamonOptional.	0.25 tsp
BlueberriesRange: 1120–1360g.	1120 g
Lemon juice	28 g
ButterMelted.	28 g
Finish
Coarse sparkling sugarOptional; use only as needed.	as needed

Method

1
Rub crust fat into the flour mixture, add ice water until cohesive, divide and chill 30 minutes. Line a deep 23cm pie dish with the larger piece.
2
Mix sugar, chosen thickener and cinnamon, then add berries, lemon juice and melted butter. Fill the crust.
3
Roll and fit the remaining pastry as a lid or lattice; seal the edges.
4
Bake 15 minutes at 220°C/425°F, then 40–50 minutes at 175°C/350°F. Allow at least 1 hour to cool.