Ingredients:
- 2 ½ cups all-purpose flour, plus more for rolling
- ¼ cup granulated sugar
- ¼ tsp sea salt, heaping
- 1 cup unsalted butter, frozen
- ¼ cup ice water
For the Filling:
- 4 cups blueberries
- ¼ cup sugar
- 2 tbsp all-purpose flour
- 1 tbsp Blueberry Aged Dark Balsamic
- 1 tbsp lemon zest
- 2 tbsp lemon juice
For the Egg Wash:
- 1 egg
- 1 tbsp milk
Instructions
For the Pastry:
- Add the 2 ½ cups flour, sugar, and salt into a food processor. Give it a few pulses.
- Cut COLD butter into tbsp size pieces. Transfer to food processor and pulse until the butter is cut into small lentil-sized clumps.
- Slowly drizzle in about ¼ cup of the ice water while pulsing processor. If the mixture doesn't hold together when you squeeze a clump in your hand, then add a bit more water and pulse.
- Transfer dough onto a pastry mat or sheet of plastic wrap and knead 2-3 times just to help it come together a bit. Gently flatten into a one-inch-thick disk, cover in plastic wrap and chill for an hour.
- Once your pie crust is chilled, preheat oven to 425ºF and remove the dough from fridge and let it warm up on the counter for a few minutes, this will prevent cracking. Roll our pie crust to about 1/4 of an inch and transfer to a baking sheet.
For the Filling:
- In a bowl, gently stir together the berries, balsamic, lemon juice, zest, sugar, and flour.
For the Assembly:
- In a small bowl, lightly beat the egg with a tablespoon of cream.
- Spoon the filling onto the dough, leaving a 2–3-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Brush pastry with egg wash and sprinkle with sugar if desired.
- Bake at 425ºF until the filling is bubbling and the pastry is golden brown, about 25 minutes. Cut into wedges and serve.