Happy Pi(e) Day! Today, on March 14th (that is, 3.14), celebrate with this pretty fruit pie, which gets a warm, exotic note from the addition of cardamom. Be sure to use the full amount of thickener, as blueberries can be very juicy, especially early in the season.
- 2 disks basic pie dough
- 4 pints (2 lb./1 kg) fresh or thawed frozen blueberries
- 1 1/4 cups (10 oz./315 g) granulated sugar
- 1 tsp. grated lemon zest
- 2 Tbs. fresh lemon juice
- 1/2 tsp. ground cardamom
- Pinch of kosher salt
- 1/4 cup (1 oz./30 g) cornstarch
- 2 Tbs. unsalted butter, diced
- 1 egg beaten with 1 tsp. water
- Turbinado sugar for sprinkling
1. Roll 1 of the dough disks into a round and fit into a 9-inch (23-cm) deep-dish pie dish and trim the overhang to 1/2 inch (12 mm). Fold the edge under itself and decoratively flute. Refrigerate the pie shell and the remaining dough for 30 minutes.
2. Meanwhile, preheat an oven to 350°F (180°C).
3. In a large saucepan over medium heat, combine the blueberries, granulated sugar, lemon zest and juice, cardamom and salt. Cook, stirring occasionally, until some of the berries begin to burst and the liquid reduces slightly, 5 to 7 minutes. Remove from the heat and fold in the cornstarch. Let cool to room temperature.
4. Transfer the remaining dough to a work surface and roll out into a rectangle about 6 by 18 inches (15 by 45 cm). Cut the rectangle lengthwise into six strips, each 1 inch (2.5 cm) wide. Remove the pie shell from the refrigerator, pour in the filling and dot with the butter. Carefully twist 1 strip of dough. Starting at the center of the pie, gently lay the twisted strip of dough in a circular pattern. Pinch the end of a second strip to the first to seal, then twist and coil the second strip around the first. Continue to add the remaining dough strips, circling them over the pie filling. Brush the crust with the egg mixture and sprinkle with turbinado sugar.
5. Place the pie dish on a baking sheet.
6. Bake until the crust is golden brown and the filling is bubbling, 50 to 55 minutes, covering the top and edges with aluminum foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, and preferably overnight, before serving. Serves 8 to 10.
For this and more than 35 ideas for sweet and savory pies, check out The Pie Cookbook, our all-inclusive guide to making pies by the cooks of the Williams Sonoma Test Kitchen.