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Blueberry Pie

Extract from The Tucci Table • By Stanley Tucci and Felicity Blunt • Published by Gallery Books

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

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
cooked.”

Serves 6 to 8

Posted by Orion Books Published See Orion Books's 81 projects » © 2020 Stanley Tucci / Gallery Books · Reproduced with permission. · THE TUCCI TABLE by Stanley Tucci & Felicity Blunt with Kay Plunkett-Hogge is published by Orion Books as a hardback & eBook, priced £25/£12.99. Photography (c) Toby Lockerbie
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  • Step 1

    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.

  • Step 2

    Make the filling: In a large bowl, mix together all the filling ingredients with your hands.

  • Step 3

    Assemble the pie: Preheat the oven to 350°F. Butter a 9-inch pie
    dish.

  • Step 4

    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
    to rest.

  • Step 5

    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.

  • Step 6

    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.

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