GoodWheat Blueberry Lemon Pie

Yields

8 slices

Portion Size

1 slice

GoodWheat Blueberry Lemon Pie
Mise en Place for GoodWheat Blueberry Lemon Pie

Ingredients

For the Crust

  • 2 cups GoodWheat Flour
  • 1 tsp Kosher salt
  • 2 tsp Granulated sugar
  • 1 stick Cold Unsalted Butter
  • ½ cup Cold Vegetable Shortening
  • ½ cup Ice Cold Water

For the Filling

  • 2 lbs Blueberries, rinsed and dried
  • 1 Lemon, zested and juiced
  • ¼ cup Cornstarch
  • ⅔ cup Granulated sugar
  • 1 tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground

Egg Wash

  • 1 Egg
  • 1 TBS Water

Method of Preparation

To Make the Pie Crust

  1. In a food processor with the blade attachment, add GoodWheat Flour, kosher salt and granulated sugar together. Pulse 3 times to combine.
  2. Add cold unsalted butter and cold vegetable shortening and pulse until dough resembles wet sand.
  3. Slowly add cold water while pulsing and continue pulsing until loose dough forms.
  4. Pour the contents of the food processor out onto the counter and form into a dough ball.
  5. Cut in half and flatten each piece into a disk.
  6. Cover with plastic wrap and place in the fridge for at least an hour or overnight.

To Make the Filling

  1. In a large bowl, combine blueberries, lemon zest, lemon juice, cornstarch, granulated sugar, cinnamon and nutmeg.

Assembling the Pie

  1. Preheat your oven to 375°F.
  2. In a small bowl, whisk remaining egg and water.
  3. Remove pie crust from the fridge and place on a floured surface, roll each disk to 13 inches in diameter. Lay one disk into the pie pan and gently press the dough into the pie pan.
  4. Pour the blueberry mixture into the pie crust.
  5. Lay the second pie dough disk on top and gently press the edges into the rim of the pan.
  6. Using a sharp knife, remove the excess pie dough hanging over the rim. In the middle of the pie, draw an X using the tip of the knife to release steam.
  7. Using a fork, press gently around the rim of the pie. Using a pastry brush, brush the top of the pie with the egg wash.
  8. Bake the pie for 55 minutes at 375°F. One golden brown on top and the edges are crisp, remove from the oven. Let cool for 2 hours before serving .