Buttercrust Blueberry Pie

Add flour and salt to a food processor, pulse to mix. Then add the cold, cubed butter and pulse for about 10-12 seconds until the butter combines with the flour mixture and is the consistency of cornmeal. Slowly add in the ice water. You will need about 1/4 cup to 1/2 cup of ice water. Make sure any ice is removed before pouring. You will know you added enough water when you can squeeze the mixture and it forms together.

Place half of the mixture on a piece of plastic wrap. Using the plastic wrap, press down on the crust, forming it into the shape of a disc. You should have two pie rounds with this recipe. Place them in the refrigerator for at least 30 minutes, or overnight.

After the crust has been chilled, use flour to dust your surface area and use a rolling-pin to roll out the crust to about 1/4 inch thick. If the crust starts to stick make sure you’re using enough flour and use a scraper or spatula to help move it around. Place the crust into a pie dish and press into place. Chill in refrigerator for another 30 minutes.

After cleaning and sorting through the blueberries, place them in a large mixing bowl. Crush about 1 cup of the blueberries to get the juices going. Add in the sugar, lemon juice and corn starch; mix. It’s okay to crush some of the blueberries in this mixing process. Roll out the other pie crust, fold it in half and cut out some shapes to create a design in the top. Add the pie filling to the cooled dish and cover with second crust. Crimp the sides of the pie crust together however you prefer. Mix the egg yolk and milk together in a small bowl. Brush egg wash onto the crust, refrigerate pie until it is cold again.

Pre-heat the oven to 400 degrees F. Place the pie on a baking tray lined with tinfoil (the filling will spill over the side of the dish) Bake the pie at 400 degrees F for about 20 minutes to brown the crust. Reduce the temperature to 350F and cook for another 40-50 minutes, turning dish halfway. If the crust begins to get too brown, cover only the crust with tinfoil. Cool pie on a cooling rack.

Pie is best eaten the day that it’s baked, but is good for up to two days left at room temperature.

Serve with vanilla ice cream, yum!

-Ashley Marie