Bourbon Blueberry Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 3 4-inch pies
Ingredients
  • FOR THE PIE CRUST:
  • 2½ cups all purpose flour, spooned and leveled
  • 1 tsp sea salt
  • 1 large lemon, zested
  • 2 sticks (1 cup) unsalted butter, cold, cut into ½" cubes*
  • 5-7 tbsp milk
  • 1 egg beaten with 1 tsp water, for egg wash
  • coarse brown sugar, optional
  • FOR THE BOURBON BLUEBERRY FILLING:
  • 12 oz frozen blueberries
  • ¼ cup honey
  • 3 tbsp corn starch
  • 2 tbsp bourbon
  • 1 tbsp lemon juice
Instructions
  1. Make the filling: combine the frozen blueberries and honey in a saucepan over medium heat. While they cook down, whisk the corn starch, bourbon, and lemon juice in a glass. Once the blueberries are bubbling and starting to reduce, pour in the corn starch mixture, stirring constantly. Continue cooking until the filling has thickened so that your spatula leaves a trail when pulled through it. Remove from the heat and set aside to cool.
  2. In a large mixing bowl, whisk the flour, salt, and lemon zest. Toss in the butter cubes, coating them with the flour. Next, begin smushing each cube of butter with your fingers or palms until they are about the size of a walnut half. If at any point the butter is getting too warm, put it in the fridge to chill until firm before continuing.
  3. Make a well in the center of the butter and flour mixture, adding 5 tablespoons of milk. Start to toss the flour and milk together with your fingers. Add 1 tablespoon of milk at a time until the dough holds together when pressed but is NOT sticky. If your dough crumbles, it is too dry and needs more milk. If it sticks to your hands or the bowl then it is too wet. You can try adding a little more flour at a time.
  4. Knead the dough gently for 30-60 seconds, so that you don't overactive the gluten and form a tough pie crust. Divide the dough in half and wrap each in plastic wrap to chill for 1 hour to overnight.
  5. When ready to roll out the dough, liberally butter your pie tins and set aside. Roll out one dough disc on a lightly floured surface into a scant ¼" thick circle. Turn the pie tins upside down on the dough and cut out around each one with a paring knife, leaving about ½-1" overhang. Press the dough into each pie tin and divide the bourbon blueberry filing evenly between each. Place in the fridge.
  6. Preheat the oven to 425ºF. Roll the second dough disc into a large ¼" thick rectangle. Slice it into 18 strips widthwise. Take one pie tin out of the fridge and lay 3 strips vertically across the top, leaving some overhang on each side. Put 1 strip horizontally and weave it under the first vertical, over the second, and under the third. Weave a second horizontal strip in the opposite order, going over, under, over. For the third strip repeat the pattern of the first. Press all of the strips into the edges of the pie to seal them on, then slice off any overhang. Repeat with the remaining two pies and refrigerate for 15 minutes.
  7. Brush the pie crusts with egg wash and sprinkle with brown sugar. Bake for 25-30 minutes, until the crust is a deep golden-brown. Let cool in the tins on a wire rack.
  8. Store in an airtight container at room temperature for 3 days or in the fridge for 1 week.
Notes
TIP: The key to flaky pie crust is having cold chunks of butter layered throughout. If at any point your dough is getting warm, put the entire thing in the fridge or freezer until the butter firms up again.
*I find it best to cut the butter before measuring anything, then sticking it in the freezer until you're ready for it.
Recipe by Lenses and Lentils at https://lensesandlentils.com/bourbon-blueberry-pie/