A Cluster of Blueberries Among Lichens on Tundra in Fall Colors
A Cluster of Blueberries Among Lichens on Tundra in Fall Colors
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Rosing, Norbert
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Blueberry-Pecan Crunch Pie



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Bowl of Blueberries
Bowl of Blueberries
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Unangst, Andrew
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Blueberry-Pecan Crunch Pie
Food and Wine Archives

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“The pecan groves that line the roadsides of the [Mississippi] Delta
are a beautiful sight. The Delta pecan, with its buttery richness
and mellow crunch, is the star of this pie. The pound-cake crumbs
sprinkled in the pie shell make the filling thicker than that of a
traditional blueberry pie.”


Pie Crust
1 cup all-purpose flour
1/8 teaspoon salt
5 tablespoons cold unsalted butter,
cut into small pieces
2 to 3 tablespoons ice water

3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
6 tablespoons cold unsalted
butter, cut into small pieces
1/2 cup chopped pecans (2 ounces)

1/2 cup fine pound-cake crumbs
2 pints blueberries
1 cup sugar
3 tablespoons cornstarch
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon cinnamon
Pinch of freshly grated nutmeg
Scant 1/2 teaspoon finely grated
fresh ginger

Make ahead: The pie can be stored at room temperature for several hours.

1. Make the pie shell:  In a food processor, pulse the flour with the salt.
Add the butter and pulse until the mixture resembles coarse meal. With
the machine on, add the ice water, 1  tablespoon at a time, and process
until the dough just comes together. On a lightly floured surface, gently
knead the dough 3 times. Pat the dough into a 6-inch disk, wrap in
plastic and refrigerate for at least 30 minutes or overnight.
2. On a lightly floured surface, roll out the dough to a 12-inch round about
1/8-inch thick. Fit the dough into a 10-inch glass pie plate. Trim the
overhang to 1 inch. Fold it under and crimp. Prick the bottom of the
pie shell all over with a fork and refrigerate until chilled.
3. Preheat the oven to 375 degrees F. Line the pie shell with foil and fill
with dried beans or pie weights. Bake in the center of the oven for 10
minutes, or until the rim is slightly dry. Remove the foil and beans and
bake for 3 minutes longer, or until the shell is dry but not colored.
Gently deflate any bubbles in the pie shell and let cool on a rack.
Leave the oven on.
4. Make the topping:  In a medium bowl, whisk the sugar with the flour
and cinnamon. Using a pastry blender, 2 table knives or your fingers,
blend the butter into the dry ingredients. Pinch the topping into small
crumbs and stir in the pecans.
5. Make the filling:  Spread the pound-cake crumbs in a pie plate and
bake for 3 to 4 minutes. Transfer to a plate to cool. Sprinkle the
crumbs over the bottom of the pie shell.
6. In a large bowl, toss the blueberries with the sugar, cornstarch, lemon
juice, lemon zest, cinnamon, nutmeg and ginger. Spoon the fruit into
the pie shell and bake for about 15 minutes, or until the blueberries
swell. Scatter the topping over the filling, covering it completely.
7. Set a baking sheet on the bottom rack of the oven to catch any drips.
Bake the pie on the middle rack for about 45 minutes, or until the
topping is crisp and golden and the filling is bubbling; cover the rim
with strips of foil if it browns too quickly. Let the pie cool completely
on a rack. Cut into wedges and serve.

-- Michael Lomonaco

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