![]() Wrap in plastic wrap and refrigerate for 30 minutes.Ĭut the dough in half. Dump out onto a floured board and roll into a ball. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Pulse 8 to 12 times, until the butter is the size of peas. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. ![]() Allow to cool and serve warm or at room temperature.Ĭut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar. Press the two edges together with a dinner fork. Cut the excess dough off at the edge of the pie plate. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.īrush the edge of the crust with the egg wash. With a sharp knife, cut the excess dough off at the edge of the pie plate. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl.
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