Grandma Tuuri's
Blueberry Pie
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Winners of the third annual Farmers Market Blueberry Pie Competition are, from left, second place for best traditional pie Christine Johnson; Best Other Blueberry Dessert winner Megan Maasand; and Grand Prize winner Katja Tuuri. Katja set a record for youngest winner ever. Her winning recipe is printed below.
Katja Tuuri, 3
Crust
2 cups flour, plus extra for rolling
1 t salt
3 t sugar
8 T unsalted butter, very cold, cut into cubes
T cold water
Mix flour, salt, and sugar in a large bowl until combined. Add the butter cutes and roll in flour until coated. With hand massage the butter into the flour until the mixture is coarse meal. Slowly add cold water a tablespoon at a time, mix with hands until dough forms. Press together with hands. Divide into two equal parts and roll into crust that will line a nine-inch baking pan. Make sure there is at least an inch overlap to join with the top crust.
Pie
6 cups fresh cleaned
blueberries
2 T lemon juice
C flour
C sugar
2 T unsalted butter,
cut into small pieces
1 egg
Mix the blueberries, sugar, flour, and lemon juice in a large bowl. Transfer them to the bottom crust of the pie pan. Dot with butter pieces. Place the second crust on top of the berry filling and crimp the top and bottom crust together with wet fingers. Whisk egg to make an egg wash. Brush the top with egg wash. Score the pie on top with 4 slits. Bake for 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake for an additional 30 minutes until juices are bubbling. Let cool completely before serving.