Tons of blueberries, lemon zest, and aromatic spices make this Blueberry Cardamom Pie a sweet, sour, well-spiced perfect end-of-summer dessert with an easy, flaky pie crust.
Course:
Dessert
Cuisine:
American
Crust
-
245
g
all-purpose flour
(approx. 1 ¾ cups)
-
1
Tb
sugar
-
1
tsp
kosher salt
-
2
sticks butter
cut into 8 pieces each
-
2
egg yolks
-
3
Tb
milk
chilled
Filling
-
1200
g
blueberries
(8 cups)
-
4
Tb
cornstarch
-
150
g
white sugar
(¾ cup)
-
¼
tsp
kosher salt
-
Zest of 2 lemons
(about 2 Tb)
-
1
tsp
cardamom seeds
freshly ground
-
1
beaten egg
Prepare the Crust
-
Mix flour, sugar, and salt together in a stand mixer until combined.
-
In a pourable measuring cup or bowl, whisk egg yolks and milk together until combined.
-
Spread the butter pieces over the surface of the dry ingredients and mix on low speed for 1-2 minutes until butter pieces are 3-4 times smaller.
-
Add the eggs and milk to the butter and dry ingredients. Mix on low until dough just comes together. It will still be very messy at this point.
-
Working quickly, dump the dough onto unfloured surface and push together with hands into a pile. Run your hands down the pile and slightly onto the surface to smear the butter, doing this in all directions around the pile.
-
Using a bench scraper, gather the dough into an inch-thick disk and wrap in plastic wrap. Refrigerate between 4 hours and overnight.
Prebake the Crust
-
Preheat the oven to 350°F.
-
Take the dough out of the refrigerator and let rest on the counter for about 10 minutes to start warming up.
-
Split the dough into two pieces: one should be about ⅔ of the dough (approx. 560g) and the other should be ⅓ of the dough (280g).
-
Roll out the larger piece of dough to be about an inch wider than your pie pan and about ⅛ inch thick.
-
Gently, using flour where necessary, roll the dough onto the rolling pin, then drape and roll out over the pie pan.
-
Press the dough into the pie pan, shaping it into the edges and leaving a bit of overhang.
-
Line the pie shell with parchment paper and distribute pie weights (you can use dry beans or rice if you don’t have weights).
-
Place the pie pan onto a sheet pan to catch any drips and bake for 30 minutes until the shell is light brown.
Make the filling
-
While the crust prebakes, heat the cornstarch, sugar, salt, and ¼ of the blueberries (300g/2 cups) in a saucepan over medium heat for 5-10 minutes. The berries should break down and start to melt with the sugar and cornstarch.
-
Remove from the heat and stir in the rest of the blueberries, the lemon zest, and the cardamom.
Bake the Pie
-
Roll out the remaining dough into a round about the width of your pie pan and about ⅛ inch thick.
-
When ready, remove the prebaked crust from the oven and take out the pie weights.
-
Pour the blueberry filling mixture into the prebaked crust, making a dome in the middle if it is over the top of the crust.
-
Roll the remaining dough round onto the rolling pin, then drape and roll out over the filled pie.
-
Brush the top crust with the beaten egg, then use the tip of a knife to cut decorative slits or a single hole in the middle of the crust for steam to escape.
-
Keeping the pie pan on a sheet pan, bake in the oven for 90 minutes, or until the crust is golden brown.
-
Remove from oven and let cool on rack for 12-24 hours. The longer you let it go, the thicker and more consistent the filling will be.
-
Top with ice cream and enjoy!