Fresh summer blueberries are a glorious thing. And so, it hardly needs saying, is pie. This rendition from Union Square Cafe is endearingly homey—not as sweet as August in Maine, but almost.
Emily Isaac’s Blueberry Pie
For the filling:
2 qts. fresh blueberries
2 cups sugar plus 1 tbsp.
Zest and juice of 1 large lemon
5 oz. cornstarch
Pinch of salt
1 whole egg, beaten with 1 tsp. water
Place oven rack in middle position and preheat to 325. Rinse berries and place them in a pot with 1 cup of the sugar. (1) Cook over medium heat for about 5 minutes, stirring occasionally, until their juice begins to flow. Remove the pot from heat, (2) strain berries in a colander set over a bowl, and allow to cool. Transfer berries to a bowl and toss in 1 cup sugar, lemon zest and juice, cornstarch, and salt. Allow to macerate for 10 minutes. (3) Roll out a disk of dough to a 12-inch circle and place on top. Trim edges and crimp with fingers or a fork. Brush top with egg and sprinkle with remaining sugar. Bake for 45 minutes, until crust is golden brown and filling is bubbling. Allow to cool before serving.
For the crust:
2 2/3 sticks of butter, cut into 1/2-inch cubes and frozen
2 2/3 cups flour
Pinch of salt
4 tbsp. ice water
Combine butter, flour, and salt in food processor and blend until butter is pea-size. With blade turning, add water, one tablespoon at a time, until the dough holds together. Divide dough into two equal disks, wrap in plastic, and allow to rest in refrigerator for one hour. Remove one disk and roll out on a lightly floured surface to about 12 inches in diameter. Place the dough in a 10-inch pie pan and press it down to conform to shape of pan. Trim any excess dough from edges. Set pan aside in refrigerator.