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SAGE BLUEBERRY PIE WITH SOUR CREAM VANILLA BEAN CRUST.

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Ingredients
  

adapted from The Kitchn

  • 2 ½ cups all purpose flour + more as needed and for rolling
  • ¾ teaspoon sea salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 cup (2 sticks) unsalted butter chilled and cut into small cubes
  • 8 ounces sour cream
  • ¼ teaspoon vanilla bean paste

sage blueberry filling

  • 5 cups fresh blueberries washed and drained
  • 1/3 cup granulated sugar
  • 3 tablespoons finely chopped fresh sage leaves
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • ¼ cup cornstarch
  • pinch of sea salt
  • 1 tablespoon butter chilled and cut into small cubes

egg wash

  • 1 egg
  • 1 tablespoon water
  • granulated or turbinado sugar for sprinkling

Instructions
 

  • In a large bowl, whisk together flour, salt, sugar, and chopped sage. Add chilled butter cubes and cut into the dry mixture using a pastry cutter until the butter is in pea-sized and slightly smaller pieces. Add sour cream and vanilla bean paste and continue to blend using pastry cutter until dough begins to come together. Use hands to knead dough gently into a uniform ball. If it’s too sticky, add a tablespoon or two of flour, until pliable but smooth. Divide dough in two equally sized balls and flatten into 1-inch thick disks. Wrap in plastic and chill in refrigerator at least one hour.
  • In a large bowl, mix all filling ingredients so that berries are evenly coated. Cover and set aside.
  • Once dough has chilled, preheat oven to 425º. Remove one disk of dough from fridge, unwrap, and roll out on parchment paper lightly dusted in flour. Roll out to 1/8-inch thickness, a 12-13 inch circle. Lift parchment and transfer dough into 9-inch pie pan. Press into base and sides, fill with blueberry filling mixture, and return to fridge.
  • Remove second disk of dough from fridge, unwrap, and roll out on parchment paper lightly dusted in flour. Roll out to 1/8-inch thickness, a 12-13 inch circle. Use a knife or rolling pastry wheel blade to cut lattice strips of varying sizes, as desired. Remove filled pie dish from fridge and begin by laying one large piece of lattice vertically, slightly left of center. Cross it with a horizontal lattice, perpendicular to the first piece. Continue to lay lattice down in this manner, weaving under and over in an alternate fashion. DO NOT PANIYou’ve got this.
  • To make a braid for one of the lattice strips and/or to wrap over the top of the pie, cut three small strips in the longest section of the dough, seal at one end, and braid down to the bottom, then seal again. You may need to make two braids to go around the whole pie, and can cover the places where they meet with strategically placed leaves.
  • Once you finish your lattice, trim away excess dough and fold edges to seal and crimp to form a scalloped edge. Now lay down your braid around the perimeter, if you choose. Lay the braid as close to the edge of the pie pan as you can, pressing down gently to ensure it stays in place.
  • Combine excess dough and roll out to cut sage leaves. Use your knife or rolling cutter to make leaves in the shape of sage, drawing faint leaf veins across the top. Lay these on your pie in a decoratively, as desired.
  • Whisk together egg and water for egg wash, and brush exposed dough. Sprinkle with sugar.
  • Line a rimmed baking sheet with foil or parchment, and place pie in the center. Bake for 20 minutes at 425º on bottom rack, then reduce heat to 375º. At this point, cover any quickly browning leaves, move pie to middle rack, and bake another 30-35 minutes, until bubbling. Check for browning throughout, and loosely cover the top with foil to prevent burning.
  • Remove from oven and cool completely on a baking rack. Serve with fresh whipped cream or ice cream of choice.