By Dane Feldman
Photo by Dane Feldman.
Thanks to my local farmer’s markets, I have recently acquired quite the abundance of fresh blueberries. In a house of just three people, it is often impossible to eat all of the produce before it goes bad. Thankfully, this pie requires 2 full pints of blueberries, so no berry gets left behind.
Forget Friday salads. Pie is in.
What you’ll need for the filling:
2 pints blueberries
1/2 cup turbinado sugar
Juice of half lemon
1/4 tsp nutmeg
In a bowl combine blueberries, sugar, lemon juice, and nutmeg. Mix well.
This crust recipe is adapted from Mark Bittman’s Flaky Piecrust.
What you’ll need for the crust:
1/2 cup whole wheat flour
1/2 cup unbleached flour
1 tsp turbinado sugar
1/2 tsp salt
1 stick margarine, sliced
2 tbsp ice water
Unbleached flour for rolling
Combine dry ingredients in a processor. Pulse to mix.
Add the margarine and process for 10 seconds or until it becomes granular. Remove the mixture from the processor and place in a bowl.
Pour in the water, mix with your hands, and form the dough into a ball. Put the dough in a plastic bag and freeze for 10 minutes.
Preheat the oven to 400.
Coat the countertop with the unbleached flour. Flatten out the dough with your hands and then roll it out to fit a pie pan. Spread the dough into the pie pan.
Sprinkle bread crumbs on top of dough. Add blueberry mixture on top and bake for 10 minutes. Then, turn down to 350 and bake for 30-40 minutes.