Kronk's Blueberry Pie

Servings: Makes one 9-inch pie
Active Time: 50 minutes
Total time: 2 hrs 50 minutes (plus 4 hours cooling)

A blueberry pie is one of the simplest desserts you can make. While best made with fresh blueberries, frozen work just as well in a pinch. Other berries can also be substituted when in season and you can even add in apples for a nice contrast to the berries. The combination is as beautiful as it is flavorful.

Notes

Equipment used: Mixing bowls, a food processor, plastic cling wrap or sealable plastic bag, a rolling pin for preparing the pie dough, and a 9-inch pie dish for baking.
How to store blueberry pie: This pie will last for up to 5 days in the refrigerator. Loosely cover with aluminum foil or plastic cling wrap.
How to freeze blueberry pie: You can freeze blueberry pie for up to 3 months. To freeze, simply wrap the pie (or each slice) tightly with aluminum foil or plastic cling wrap. Then place inside a freezer bag for storing.

Ingredients

Crust

226 g cubed frozen butter
300 g flour
½ cup sugar
½ tsp kosher salt
3 tbsp ice water
2 tbsp chilled vodka

Filling

2 lbs blueberries
¾ cup sugar
½ cup tapioca flour
zest of 1 lemon
juice of 1 lemon
½ tsp vanilla extract
¼ tsp kosher salt
2 tbsp sliced butter
1 beaten egg

Method

Make the crust: Combine flour, sugar, and salt in food processor and pulse until combined. Add butter and pulse until mixture resembles lentils. Slowly pour in vodka followed by water, until mixture is just moist enough that it will come together when compressed in hand.
Pour mixture into sealable bag, or cling wrap and form into a ball. Place in refrigerator and chill for at least one hour.
Preheat oven to 425°F. Remove dough from fridge, thaw slightly, then roll into 11 inch round about ¼ inches thick and place into 9 inch pie dish, pressing lightly. Place in fridge.
Make the filling: Combine filling ingredients and stir well to ensure sugar is desolved and fruit is fully coated. Allow to sit for at least 30 mins to activate tapioca flour.
Remove the crust from the refrigerator and pour in berry mixture. Dot with slices of butter. Cover with second crust or lattice, if desired and crimp edges together to form seal. Beat the egg yolk in a small bowl and brush it onto the crust and sprinkle crust with raw sugar, if desired.
Cover perimeter of crust with foil to prevent burning and bake at 425°F for 20 minutes. Reduce heat to 350°F and bake for 35 to 40 minutes or until bubbling. Remove foil and bake until golden brown - about 10 to 15 minutes.
Remove the pie from the oven and let it cool to room temperature before serving.

Meet the Chef

Kronk, from Disney film The Emperor's New Groove, wearing chef hat and holding a spatula.

Former henchman to Yzma turned culinary extraordinaire, Kronk Pepikrankenitz is the current head chef at Mudka's Meat Hut. He is passionate about food and is best known for his award-winning spinach puffs.

Learn more about Chef Kronk