Convection Baked Blueberry Pie

The Convection Bake mode is the ideal mode for baking this delicious pie to achieve a golden flaky crust and juicy filling. In this mode heat is directed from the bottom and top heating elements to ensure the crust bakes through while the fan distributes the heated air evenly. The result is perfection.

Preparing the pastry dough is straightforward; however, because of the amount of flour you'll need a large 14-cup food processor to make the dough at one time. If your food processor is smaller, divide the crust ingredients into two batches. It's best to make the dough 1 or 2 hours beforehand to allow it to rest in the refrigerator to develop the gluten so the dough forms.

Frozen blueberries are used in this pie to ensure the dough is flaky. If using fresh blueberries, spread them onto a rimmed baking sheet and freeze prior to using. A lattice topped pie may seem intimidating, but if you have all the strips cut and ready and take your time, after the first two are in place it's easy.

INGREDIENTS

For the Crust

5 cups flour (3 all-purpose and two wholewheat)

½ cup brown sugar

½ tsp sea salt

2 cups  unsalted butter (diced and frozen)

6 tbsp ice water

4 tbsp whisky or brandy (you can substitute for water)

1 egg for the egg wash

2 tbsp cream for the egg wash

For the Filling

5 cups of frozen blueberries (you can use fresh blueberries)

1 lemon, zested and juiced

¼ cup corn starch

½ cup brown sugar

Pinch of salt

You will need a Pyrex 10-inch glass pie plate or ceramic pie dish.

PREPARATION

Add the flour, sugar, and salt to the food processor. Give it a few pulses. Then, add the frozen diced butter and pulse until it is cut into smaller pieces. 

With the food processor running, gradually add the water and whisky. This step should be fast, and you should avoid overworking the dough, which should have a rough texture. 

Turn the mixture onto a lightly floured work surface and divide it into two parts if you make one batch. Press the mixture into a ball (don’t knead it), then press it into a disk. Cover the dough and refrigerate for at least an hour. Chilling the dough is essential as it relaxes the gluten, resulting in a flaky crust. 

Preparing the Filling

Combine 5 cups of frozen blueberries, lemon zest, cornstarch, brown sugar, and salt in a bowl. The use of frozen blueberries is strategic, as it helps the dough stay chilled, a critical factor in achieving a flaky crust. Mix well, then add the lemon juice and mix again. Place the bowl in the freezer for at least 45 minutes to prevent the blueberries from thawing. 

Assembling the Pie

Remove the chilled dough from the refrigerator and divide into two sections, one slightly larger than the other for the base of the pie. Roll the larger piece out to a 13" circle and lay it into the baking dish and add the frozen filling. Place the pie in the freezer while you prepare the lattice strips.

Roll out the remaining dough and cut it into 12 1/2" wide strips. Lay six strips evenly on top of the filled pie and trim the strips to fit. Fold every other strip all the way back to the edge of the dish. Lay one strip crosswise over the pie and unfold the 3 strips to cover that strip. Now fold back the other 3 vertical strips and lay another strip across those. Fold the strips back to cover and repeat the pattern until you have "woven" in all 6 strips.

Trim the edges and crimp the dough with a fork then brush the dough with the egg wash. Now return the pie to the freezer for one hour prior to baking.

Baking the Pie

Heat the oven to 420°F in the convection bake mode. 

Place the pie in the lower third of the oven and bake for 15-20 minutes until lightly browned. Reduce the temperature to 330°F and bake for an additional 50 minutes. Cool on a wire rack for 20 minutes before serving.

Serves 8