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Pies & Pastries

Blueberry-Lime Double Crust Pie
1 1/3 cups all-purpose flour (Crust)
2/3 cup white whole wheat flour (Crust)
2 Tbsp. plus 1 tsp. sugar, divided (Crust)
1/2 tsp. salt (Crust)
1 tsp. grated lime zest (Crust)
2/3 cup unsalted butter, cut into small pieces, chilled (Crust)
2 Tbsp. fresh lime juice (Crust)
2 tsp. vanilla extract (Crust)
1/3 cup Greek yogurt, or more, as needed (Crust)
vegetable cooking spray (Crust)
1 tsp. milk (Crust)
6 cups frozen wild blueberries (Filling)
2 tsp. grated lime zest, plus additional for optional garnish (Filling)
2 Tbsp. fresh lime juice (Filling)
1/2 cup sugar (Filling)
2 tsp. vanilla extract (optional) (Filling)
1/3 cup all-purpose flour (Filling)
1 Tbsp. unsalted butter, melted (Filling)
whipped cream for garnish (optional)
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Blueberry-Lime Double Crust Pie

Blueberry-Lime Double Crust Pie

Blueberry-Lime Double Crust Pie
  • Servings:Serves 10
  • Prep Time:30 minutes
  • Cook Time:45 minutes
1. Prepare the crust. In a food processor, combine both flours, 2 Tbsp. of the sugar, salt, and lime zest. Process about 20 seconds to blend. Add butter and process until pieces are no larger than small peas. Add lime juice, vanilla, and 1/3 cup of the yogurt. Pulse several times to incorporate. Mixture should just begin to come together and should press easily into a ball; add more yogurt, 1/2 Tbsp. at a time, if needed.
2. On a work surface, form mixture into 2 balls and flatten each into a disc about 3/4 - to 1-inch high. Wrap discs in plastic wrap and refrigerate at least 1 hour or overnight.
3. When ready to bake, lightly spray a 9-inch pie pan with vegetable cooking spray. Remove 1 dough disc from the fridge. Unwrap, leaving it on the plastic, and top with a second layer of plastic wrap. Roll out to a circle about 11 to 12 inches in diameter. Peel off one layer of plastic and transfer dough to prepared pan, peeled side down. Remove second layer of plastic and press pastry into the pan, leaving overhanging dough. Refrigerate pie shell. Remove second dough disc from fridge and let rest at room temperature while preparing the filling.
4. Prepare the filling. Preheat oven to 400 degrees F. Place blueberries in a large bowl and microwave on high until completely thawed, about 6 minutes. Let stand for 5 minutes, then drain juices (discard or save for another use). Add lime zest and juice, sugar, and vanilla if using; stir to combine. Sprinkle on flour and stir to combine.
5. Roll out second dough disc like the first. Take out refrigerated pie shell and brush bottom with melted butter. Pour blueberry filling into shell. Peel plastic off one side of the second disc and place peeled-side down over the berries. Remove remaining plastic wrap and press dough gently but firmly over the berries, pinching down slightly along the edges. Fold over any overhanging dough to make a thicker edge and pinch down.
6. Press the tines of a fork all along the edges to join the top and bottom crusts. Cut a few slits or decorative shapes in the top crust. If desired, place the cut-out pieces on the crust and press down slightly. Brush surface with milk and sprinkle top with the remaining 1 tsp. sugar.
7. Bake at 400 degrees F for 15 minutes, then lower heat to 350 degrees F and continue baking until filling is bubbling and crust is browned, about 30 to 40 minutes. Check midway through baking. If edges begin to brown, cover with foil. Let cool on a wire rack for at least 30 minutes. Serve warm or at room temperature, garnished with whipped cream and lime zest if desired.
Source: Hannaford fresh Magazine, September - October 2015