Recipe: Rustic Blueberry Pie with Vinegar Pie Dough (food processor)

RUSTIC BLUEBERRY PIE

1 recipe pie dough (recipe follows)
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup brown sugar, packed
4-5 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
1 3/4 pounds (about 5 cups) fresh blueberries
1 tablespoon fresh lemon juice

Make the dough (see instructions below), roll it out as desired, and refrigerate until ready to fill.

Place one oven rack on the lowest shelf and one in the center. Place a heavy baking sheet on the lower shelf. Preheat the oven to 450 degrees F.

Combine 1/2 cup of the granulated sugar, the brown sugar, tapioca and cinnamon in a large bowl. Break up any lumps with your fingertips and mix well. Fold in the blueberries and lemon juice and let the mixture stand for 15 minutes.

Remove the pie shell from the refrigerator and pour the filling into the crust, mounding it slightly in the center. Fold the extra pie dough up over the pie, leaving the dough rough around the edges; it will reach about 2-3 inches in from the pie pan, unevenly, and will leave the center open.

Brush the top of the crust lightly with water and sprinkle on the remaining tablespoon of sugar.

Place the pie on the baking sheet on the lower shelf and bake for 15 minutes. Transfer the baking sheet with the pie to the center shelf, reduce the temperature to 350 degrees, and bake until the juices are thickened and bubbly and the crust is a rich brown color. Cool before cutting.

PIE DOUGH
(Makes one rustic 10-inch pie, two 9-inch pies, or one covered 10-inch pie.)

2 1/4 cups all purpose flour
1/2 teaspoon sea salt
3/4 cup (1 1/2 sticks) plus 2 tablespoons unsalted butter
1/2 teaspoon vinegar
1 egg yolk
scant 1/2 cup ice water

Place the flour in a food processor with the salt and pulse. Cut the butter into 1-inch chunks and add them to the flour. Pulse 4-6 times to break them up.

Combine the vinegar and egg yolk in a measuring cup and add enough ice water to bring the volume up to 1/2 cup. (You may not need to use all the liquid.) While pulsing, add the liquid in a steady stream until the flour looks crumbly and damp - 25-30 pulses. Don't let the dough form a ball. The crumbs should adhere when you gather them in your hand; if not, add a few more drops of ice water.

Turn out the dough and divide it into 2 flat round pieces if making 2 pies or a double crust; one large flat piece if making a rustic pie. Wrap in plastic wrap and refrigerate for 30 minutes to an hour.

Roll out the larger pieces (or one) and drape over the pie plate. Do not trim the edges. (If making 2 pies, make 2.)

Makes 8 to 10 servings
Source: Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison