The Tucci Table
“One of my first holidays with Stanley and the kids as a family was
in Martha’s Vineyard, where blueberry pie was an obligatory end
to each meal,” says Felicity. “We would race from the beach back to
the house to see who could get to the previous night’s leftover pie
first. Isabel always won! I knew that if I was going to be marrying
into an American family, I had to learn the art of the blueberry pie.
“I prefer a very short and buttery pastry, so it may be a little soft
when rolling out. But do not fret—it is flaky and delicious when
Serves 6 to 8
You Will Need
Make the pastry: Put the flour in a large bowl. Cut the butter into
small pieces, add it to the flour, and rub it in using your fingertips
until you have a bread-crumb–like texture. Stir in the sugar and
salt. Add ice water 1 teaspoon at a time until the pastry comes
together. Form it into a ball and wrap it in plastic wrap. Put it in the
fridge for 30 minutes to chill.
Make the filling: In a large bowl, mix together all the filling ingredients with your hands.
Assemble the pie: Preheat the oven to 350°F. Butter a 9-inch pie
Divide the pastry dough in two, making one piece a bit bigger
than the other as the larger piece will be your base. Roll out the
pastry for the base until it’s wide enough to overhang the pie dish
by a half inch. Lay it into the dish and put in the filling. Roll out
the second piece of pastry, place it over the top, and crimp the two
pastry sections together. Place the pie in the fridge for 20 minutes
When you’re ready to bake, remove the pie from the fridge. Mix the egg and milk together in a small bowl and brush a light coating of this egg wash over the top of the pastry. Make four small cuts in the top crust so the steam can escape, and dust it with the sugar.
Bake the pie for 40 minutes, until the crust is golden brown. Remove and let cool for a bit. Serve with cream or ice cream.