This is one of the more popular treats that Buttercream Bakeshop owner Tiffany MacIsaac stocks in her refrigerated case. It's cool and clean-tasting, thanks to the addition of lime juice and zest as well as fresh berries mixed into the filling.
You'll need a 9-inch, deep-dish ple plate and ceramic pie weights, dried beans or rice for blind-baking the pie shell.
The baked pie shell is brushed with raw egg yolk; to reduce any risk associated with serving raw egg, we have called for a pasteurized egg.
The pie dough needs to rest at room temperature for 1 to 6 hours. (This recipe makes enough for 2 single crusts; the other rested half can be wrapped and refrigerated for up to 1 week or frozen for up to 1 month.) After it's fitted into the pie plate, the pie crust shell needs to be refrigerated for 30 to 45 minutes.
From Tiffany MacIsaac of Buttercream Bakeshop, in the District's Shaw neighborhood.
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Ingredients
measuring cupServings: 8 (makes one 9-inch pie, plus an extra single crust)
For the crust
For the filling
For the topping
Directions
Step 1
For the crust: Whisk together the flour and salt in a large mixing bowl. Use your clean, cool hands or two forks to cut the butter into the flour mixture until the butter is no longer visible; stop before a dough begins to form.
Step 2
Add the chilled water and vodka; gently bring the mix together to form a dough. If it seems dry, add more water 1/4 teaspoon at a time (up to 1 extra teaspoon).
Step 3
Divide the dough in half; loosely cover and let it rest at room temperature for 1 to 6 hours. Wrap one of the rested halves in plastic wrap and refrigerate for up to 1 week, or freeze for up to 1 month.
Step 4
Lightly flour a work surface. Roll out the room-temperature pie dough to a round that's about 11 inches in diameter. Transfer to a 9-inch, deep-dish pie plate, then use a fork to dock (prick holes) all over the bottom. Crimp the edges as you like; refrigerate for 30 to 45 minutes.
Step 5
Preheat the oven to 400 degrees. Lay a piece of parchment paper on the docked bottom of the pie shell, then fill the shell with pie weights. Bake for 15 minutes, then remove the parchment and weights; use a fork to re-dock the bottom, then return the shell to the oven and bake for 6 to 8 minutes or until lightly browned and set-looking.
Step 6
Remove from the oven; immediately brush the docked bottom with the beaten egg yolk; this will help keep the crust from getting soggy. Let cool while you make the filling.
Step 7
For the filling: Combine 3 cups of the blueberries, the lime zest and juice, and water in a deep saucepan over medium heat. Cook until the blueberries have popped and liquefied, stirring as needed. Remove from the heat.
Step 8
Whisk together the cornstarch and granulated sugar (to taste) until well incorporated, then whisk that mixture into the blueberry mixture until smooth. Return to medium heat; whisking constantly, cook for a few minutes until the mixture has thickened to a puddinglike consistency. Taste, and add a touch more lime zest, juice or granulated sugar as needed, making sure any extra sugar has a chance to fully dissolve.
Step 9
Transfer the filling to a mixing bowl, then gently stir in the vanilla extract and the remaining 5 cups of blueberries. Carefully pour into the baked pie shell, spreading it to the edges. Press a piece of plastic wrap directly onto the surface of the blueberries to prevent a skin from forming. Refrigerate for at least 3 hours and up to 36 hours.
Step 10
For the topping: Just before serving, combine the heavy cream, confectioners' sugar and vanilla extract in the bowl of a stand mixer fitted with a balloon-whip attachment, or use a handheld electric mixer. Beat on medium-low speed until frothy, then on medium-high speed to form soft or firm peaks, as you like.
Step 11
Top each portion with a dollop of the whipped cream.
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Nutritional Facts
Per serving (using a single crust)
Calories
640
Fat
34 g
Saturated Fat
21 g
Carbohydrates
78 g
Sodium
390 mg
Cholesterol
110 mg
Protein
7 g
Fiber
5 g
Sugar
32 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Tiffany MacIsaac of Buttercream Bakeshop, in the District's Shaw neighborhood.
Tested by Bonnie S. Benwick.
Published August 10, 2016
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