Blueberry Sambuca Pie
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Kosher Salt1 tbsp
White Vinegar7 cups
Blueberry1 cup
Light Brown Sugar3 tbsps
Tapioca (quick-cooking)1 tbsp
Lemon Juice1 tsp
Pure Vanilla Extract1 tsp
Ground CinnamonDirections:
1
Make 5 small slashes in the top of the crust from the center out, to make a star (similar to a star anise)
2
Chill for 30 minutes
3
For the crust: Pulse the flour, granulated sugar and salt in a food processor
4
Add a third of the butter and process until combined
5
Add the remaining butter and pulse until the mixture resembles coarse meal, about 3 times
6
Add the vinegar and pulse again twice
7
Gradually pour in 1/3 cup ice water, pulsing about 4 times until combined
8
Turn onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter)
9
Wrap the dough in plastic wrap and press into a 1-inch-thick disk
10
Refrigerate at least 1 hour before rolling out
11
For the filling: Simmer 3 cups of the blueberries with 1/2 cup of the light brown sugar and 2 tablespoons water until the mixture reduces by half, about 20 minutes
12
Pour into a bowl and stir in the remaining 4 cups blueberries, the remaining 1/2 cup light brown sugar, the tapioca, sambuca, lemon juice, vanilla, cinnamon and salt
13
Let cool completely
14
For the assembly: Divide the chilled dough in half and put 1 piece back in the refrigerator
15
Roll the other piece into a 12-inch-round, 1/8-inch-thick circle on a lightly floured surface
16
Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge
17
Add the filling and dot the top with the butter
18
Roll out the other piece of dough and place over the filling
19
Press the crust edges together and trim, leaving a 1-inch overhang
20
Roll up or pinch the overhang to seal
21
Wrap an oiled, wide band of foil around the pie edge to protect the crust
22
Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F
23
When the pie is chilled, reduce the oven temperature to 400 degrees F, put the pie on the baking sheet and bake for 30 minutes
24
Remove the foil band and continue to bake until golden brown, about 30 minutes
25
Cool completely before slicing