Blueberry and Pecan Pie

1 cup unbleached all-purpose flour
¼ cup granulated sugar
1 pinch sea salt
¼ teaspoon baking powder
4 tablespoons unsalted butter
1 large egg
2 pints blueberries
¾ cups granulated sugar
3 tablespoons cornstarch
3 tablespoons water
1 tablespoon grated lemon zest
¾ cups Pecan Valley Pecan Pieces; toasted
4 tablespoons unsalted butter
¼ cup granulated sugar
½ teaspoon cinnamon
¾ cups unbleached all-purpose flour
½ cup Pecan Valley Pecan Pieces

1. Preheat oven to 350ºF.
2. Mixing the pastry dough: stir together the flour, salt and baking powder in a bowl.
3. Cut up and add the butter; toss gently to coat. Rub in the butter until the mixture looks sandy.
4. Beat the egg and toss into the flour and butter mixture.
5. Press the dough together, wrap and chill it.
6. Forming the pie shell: lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, ⅛-inch thick.
7. Fit the dough into a 9-inch oven-proof glass pie pan and trim away all but ¼-inch of the excess dough.
8. Turn the excess dough under and flute the edge of the pie.
9. Chill while preparing the filling.
10. Mixing the filling: rinse and pick over the blueberries and drain them on a paper-towel-lined pan.
11. Combine one third of the berries and the sugar in a saucepan and bring to a simmer over medium heat, stirring occasionally.
12. Simmer the berries in the juices that accumulate about 5 minutes. Strain the juices into another pan.
13. Pour the water into a small bowl and stir in the cornstarch to dissolve it.
14. Return the blueberry juices to a boil and beat about one quarter of it into the dissolved cornstarch.
15. Return the remaining juices to a boil and beat the cornstarch mixture into it.
16. Return the juices to a boil, beating constantly, and allow to boil about 1 to 2 minutes, beating constantly.
17. Stir in the remaining blueberries, the cooked berries, lemon zest and pecans, and cool.
18. Mixing the crumb topping: cream the butter until soft, add the sugar and cream until soft and light.
19. Beat in the cinnamon.
20. Mix in the flour, then the pecans. The mixture should fall into large, soft crumbs.
21. Pour the filling into the prepared pan and smooth. Scatter over the crumbs.
22. Bake in a preheated oven for 40 minutes until the filling is set, the crumbs have colored and the crust is baked through, about. Cool on a rack.

Makes one 9-inch pie

One Response to “Blueberry and Pecan Pie”

  1. usa pastry lover September 20, 2011 at 7:27 am #

    One of the best “Blueberry and Pecan Pie I’ve ever seen now, quality presentation and on top of that you explained it in every details of it. I will definitely try to make one of this and hope I can get the same result as you did here. Lol Thank you. ;)

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