Page 89 - United States of Pie

1 teaspoon vanilla extract
Pinch of kosher salt

Optional
1 tablespoon heavy cream
1 tablespoon turbinado or sanding sugar

Preheat the oven to 425°F.
In a medium-size bowl, combine the blueberries, sugar, flour,
cornstarch, lemon juice, vanilla, and salt. Toss well but gently,
keeping the berries intact. Set aside.
On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the
excess dough hang over the rim. Pour in the filling, and spread it out
evenly.
Roll out the second portion of dough to the same size. Lay the
dough over the filling, and trim the edges of both layers of dough to
leave a 1-inch overhang. Pressing the edges together, fold them
under, and then decoratively crimp the perimeter. With a sharp knife,

cut 5 vents in the top crust.
Bake the pie for 15 minutes. Then reduce the heat to 375° and
continue to bake for another 35 to 40 minutes, until the crust is
golden brown. Let the pie cool to room temperature before enjoying.

Optional:
For a lovely sheen on the baked pie, use a pastry brush to paint the
surface with the cream. If you like, sprinkle the sugar over the cream.

As the pie bakes, the sugar will caramelize, and it will crackle when
you slice a wedge of the freshly baked pie.