July 14, 2013

Blueberry Lime Pie

Last Friday, we went to the St. Louis Art Museum's outdoor concert & film series for an evening picnic on Art Hill. The museum hosts this event every Friday in July, with music starting at 7:00 and a film starting at 9:00. My friends and I brought quite a spread, as usual...eggplant caponata, cheese, salami, chicken salad, hummus, olive tapenade, veggies & guacamole, and lots of wine.

For dessert, I baked a blueberry pie. I found an awesome-sounding recipe with lime zest & juice added to the berries and decided to give it a try...my first blueberry pie! (I'm rhyming. It's not easy. Sure, I make it look easy.)

Instead of rolling out a top crust, I rolled the dough bigger than I needed and folded the edges over the filling. Easy!

Blueberry Lime Pie
adapted from A Beautiful Bite

For the crust:
3 cups all-purpose flour
1/2 cup cold unsalted butter, cut into cubes
1/2 cup shortening
3-4 tablespoons ice water

For the filling:
4 cups fresh blueberries
zest & juice of 2 limes
1 cup sugar
1/2 cup flour

1 egg
1 tablespoon milk or cream

  • To make the filling, gently mix all ingredients in a large bowl. Set aside while you make the crust.
  • To make the crust, cut the butter & shortening into the flour with your fingertips until the fat is the sized of peas. Add the water, 1 tablespoon at a time, until the dough just holds together (use more or less water as needed). Gather the dough into a disk, roll out on a floured surface, and place into a 9-inch pie plate. Click HERE for help making the perfect pie crust.
  • Add the berries to the pie. Fold the excess dough over the filling.
  • In a small bowl, whisk together the egg & milk. Brush over the pie crust.
  • Bake the pie at 375 degrees for an hour, rotating the pie after 30 minutes. If the crust gets too dark, tent foil over the top.
  • Let cool before slicing.

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