Blueberry Pie using Blueberry Preserves
Crust: 1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan 5 cups all-purpose flour, plus more for rolling dough 2 teaspoons granulated sugar 2 teaspoons kosher salt 1 cup...
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Cooking tools:
- Food processor
- Rolling pin
- Pastry cutter
- Pie dish
- Microplane
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Saucepan
- Chef's knife
- Spatula
- Spoon
- Measuring spoon
- Refrigerator
Ingredients
- 1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan
- 5 cups all-purpose flour, plus more for rolling dough
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 1 cup shortening, chilled and cubed
- 1/2 to 2/3 cup, plus 2 tablespoons ice water
- 5 cups blueberries, discard any small or overly soft berries
- 2 tablespoons all-purpose flour, sifted
- 1/2 stick unsalted butter, cut into small cubes
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 lemon, zested and juiced
- 12 to 14 ounces good quality blueberry jam
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 orange, juiced
- Vanilla ice cream, for serving
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