Blueberry Crisp Pie

(Makes one 9- to 10-inch pie)

Recipe courtesy of Chef Tracy Assue, proprietor of Food Bar at South Salem Winery 

Pie Dough:

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  • 1 cup, plus 2 Tbsp all-purpose flour
  • 2½ tsp granulated sugar
  • ½ tsp salt
  • ½ cup (1 stick) cold, unsalted butter, cut into small pieces
  • 3 Tbsp milk
  • 1 tsp vanilla extract

Crisp:

  • ¾ cup loosely packed light brown sugar 
  • ½ cup plus 1 Tbsp granulated sugar 
  • ½ cup all-purpose flour 
  • ¼ cup (½ stick) cold, unsalted butter, cut into small pieces
  • ½ cup walnuts, coarsely chopped

Blueberry Filling:

  • 4 pints blueberries
  • zest of 2 lemons
  • 1½ Tbsp lemon juice
  •  scant ½ cup granulated sugar
  • 1½ Tbsp cornstarch
  • 2 Tbsp cold, unsalted butter, cut into small pieces
  • ½ vanilla bean, seeds scraped with a paring knife

For the Pie Dough: In the bowl of an electric mixture fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and beat until the mixture resembles coarse meal. Add the milk and extract, and mix until the mixture just comes together, being careful not to overbeat. Remove the dough from the bowl, shape into a flat disc and wrap in plastic wrap. Refrigerate at least 30 minutes, but a couple of hours is best. 

For the Crisp: In the bowl of an electric mixer fitted with the paddle attachment (or by hand), combine the sugars and flour. Mix in the butter until the mixture becomes crumbly. Add walnuts and combine, being careful not to over-mix. Refrigerate until ready to use.

For the Blueberry Filling: In a medium bowl, crush ½ of the blueberries with your hands or with an immersion blender, until pulp is chunky and juicy. Add the remaining ingredients and toss to combine.

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For Assembly and Baking: 

Preheat the oven to 350°F. 

On a lightly floured surface, roll the dough into a 12-inch circle. Lift into a 9- or 10-inch pie pan, trimming the edges to leave a ½-inch overhang. Crimp the edges with your thumbs.

Pour the blueberry filling into the unbaked pie shell and top with the crisp. Bake for 35 to 40 minutes or until juices are bubbling and the crisp topping is browned. 

 

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Food Bar at South Salem Winery 
1202 Old Post Rd (Rte 35), South Salem
southsalemwinery.com

 

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