"During the fall and winter months, out-of-season fruit pies are still on our minds. This is where frozen berries come in handy. Frozen fruit is underrated despite being picked at their peak and frozen immediately; perfect for letting us enjoy summer flavors at Thanksgiving. I prefer a precooked blueberry filling, so frozen blueberries are ideal. Simmer the berries with sugar, a pinch of Jacobsen Salt Co. Pure Kosher Sea Salt, a vanilla bean, cinnamon and lemon. Don’t worry, pure vanilla extract will work, but vanilla paste is worth trying here; it's loaded with vanilla bean seeds.
When making your pastry, take your time laminating the dough by folding it in thirds several times. It will create the most flaky pastry. It’s helpful to keep the butter shards on the larger side when you begin breaking them down, they will eventually get smaller when worked into the flour during the lamination process.
This pie is covered in pastry leaves, if you don’t have any leaf cutters, try using cookie cutters or simply make a classic double crust pie with a classic crimp. Serve each slice with a spoonful of lofty whipped cream which has a touch of sourness to cut the sugar and topped with a pinch of Jacobsen Salt Co. Pure Kosher Sea Salt to bring out all the flavors."
Recipe and Food Styling by Judy Kim
Photography by Chris Simpson
All butter pie crust:
2 1⁄2 cups all-purpose flour, additional for rolling
- 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
- 1 1⁄2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes, chilled
- 2 tablespoons apple cider vinegar
- 2, 12 oz bags frozen blueberries
- 1⁄2 cup granulated sugar
- 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1⁄2 vanilla bean split, or 1 teaspoon pure vanilla extract
1⁄2 teaspoon ground cinnamon
- 1 lemon, zested and juiced
- 3 tablespoons cornstarch
Salted whipped cream:
- 1 cup heavy whipping cream, cold
1⁄4 cup sour cream, cold
- Jacobsen Salt Co. Pure Kosher Sea Salt, for finishing
Make the dough:
In a large mixing bowl, combine flour, salt, and cold butter cubes. Press the butter between your index finger and thumbs using a slow snapping motion to create large shards of butter. Rotate through all the pieces of butter until they have all been flattened a bit and semi incorporated in flour. The mixture will look lumpy.
Add apple cider vinegar, then add 1 tablespoon of ice water at a time while tossing the flour mixture to absorb each addition. Add just enough water until the dough comes together when squeezed, about 5 to 6 tablespoons water total. Lightly dust the counter with bench flour and gently bring the dough together just until it forms a ball. Add a few sprinkles of ice water if the dough is dry.
Using minimal bench flour, roll the dough gently into a rectangle, about 4x10-inches. Fold the dough in thirds like folding a letter and repeat twice more for an easy lamination. Cut the dough in half and wrap each piece in plastic wrap. Flatten into rounds until about 1-inch thick. Chill in the fridge minimum 1 hour, preferably overnight. The dough can be made in advance. Refrigerate well wrapped dough for 2 to 3 days or frozen up to 3 months. Defrost overnight in the fridge.
Prepare the pie shell:
Bring both disks of pie dough to room temperature for 5 to 10 minutes before rolling. Roll out dough to 1⁄4-inch thick. Fold gently in half and transfer it to a 9-inch pie dish, trim excess dough leaving a 1-inch border. Turn the border under and create a classic crimp by using your thumb and index finger and thumb from your other hand. Transfer to the freezer, or fridge, while you make the decorative top.
Rollout any excess dough between 1⁄4-inch and 1/8-inch thickness, dust generously with flour on both sides and cut out using a mix of different sized leaf pie cutters or the shape of your choice. Transfer to a small sheet pan and dust with flour to eliminate sticking. Meanwhile cut the second crust in half, save in the freezer or fridge. Repeat the process, roll out dough between 1⁄4-inch and 1/8-inch thickness, dust generously with flour on both sides and cut out more leaves. Transfer the pastry leaves to the tray in the freezer.
For the filling:
In a large pot, stir together blueberries, sugar and salt; set aside to macerate for 15 minutes or while you make the crust.
Place pot over medium heat, combine blueberry mixture, vanilla bean, cinnamon and lemon zest; simmer for 15 minutes stirring often with a rubber spatula. In a small bowl, combine cornstarch and lemon juice with a fork until smooth. Add the slurry to the blueberry mixture. Watch carefully as you bring the filling to a boil, stir constantly to prevent scorching. Once bubbling, reduce heat to low and simmer until slightly thickened, about 2 to 3 minutes more. Remove from heat, discard vanilla beans and let cool completely. The filling can be made in advance and refrigerated after cooled up to 2 days. To speed up the cooling process, transfer to a rimmed sheet pan spreading out the filling, set pan over a wire rack.
Preheat oven 400°F with rack in middle.
Place pie pan on rimmed half sheet pan. Spoon fully cooled blueberry filling into the prepared pie shell. Place chilled leaves all over the filling overlapping randomly. Bake 15 minutes at 400°F, reduce temperature to 375°F; bake until golden brown and bubbling. About 45 minutes more. If the crust is browning too quickly, cover it loosely with foil. Transfer pie to wire rack, cool completely, about 4 to 5 hours.
Make the salted whipped cream:
Chill bowl of stand mixer, optional. Pour heavy cream into bowl of stand mixer fitted with whisk attachment. Whip heavy cream until soft peaks. Add sour cream and whip for 1 minute more. Make whipped cream before serving or up to 1 hour in advance Served slices of pie with a dollop whipped cream, add a pinch of Jacobsen Salt Co. Pure Kosher Sea Salt.