Blueberry pie with (mostly) whole wheat crust by Andy Howard
  • Crust
  • 2 cups whole-wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 sticks unsalted butter
  • ½ cup full-fat yogurt or sour cream
  • 1 tablespoon white vinegar
  • 1/3 cup ice water
  • Filling
  • 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 5 tablespoons cornstarch (for thickening)
  • ½ cup white granulated sugar
  • ¼ teaspoon cinnamon
  • 2 tablespoons butter (unsalted), cut into small pieces
  • Egg wash (optional)
  • 1 egg white
  • 3 tablespoons turbinado sugar
  • 2 teaspoons kosher salt
  1. Crust:
  2. Whisk together the flour, salt, and sugar. Add the butter and, using a pastry blender or food processor, break up the butter until the texture is like cornmeal, with the biggest bits the size of pebbles. In a separate bowl mix the yogurt or sour cream, vinegar, and water. Add this to the butter-flour mixture and stir with a rubber spatula until the dough comes together. Form it into a ball, wrap it in plastic, and refrigerate it for at least an hour.
  3. Filling:
  4. Mix together all ingredients except the butter.
  5. To assemble the pie, roll out half of the dough to a 1/8 inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to 1/2 inch over the edge all around the pan. Pour in the filling and dot with butter. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.
  6. Whisk the egg white until foamy, and use a pastry brush to evenly spread it over the top crust of the pie. Sprinkle the top crust with turbinado sugar and kosher salt.
  7. Bake at 425 degrees F for 20 minutes, then lower the temperature to 350 degrees F and bake for 30-40 minutes more. During the last 30 minutes of baking, check on pie frequently. If the edges are browning faster than the rest of the pie, remove it from the oven and cover the edges with aluminum foil. (Careful with this step! It’s very easy to burn yourself doing this.) Then return it to the oven and continue baking. Once it’s done, transfer to a wire rack, and allow it to cool before serving.
Photo by Jerry Coyne, used with permission.