Blueberry Pie

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La tarte aux myrtilles

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Crust/Pie Dough

• In a food processor, combine the cubed butter with the flour, almond meal, baking powder, salt, and sugar, and pulse until the mixture resembles coarse meal. Add the egg and lemon zest, and process until the dough forms a ball. Transfer the pastry onto a large baking mat and cover with a sheet of parchment paper. Roll out the soft pastry into a 0.12-inch (3 mm) thick disc, then freeze for about 20 minutes. Remove the pastry from the freezer. Flip it over, remove the baking mat, and as soon as the pastry sheet begins to thaw, use a rolling pin to smooth it out. Prick the dough all over and trim it slightly into a round that is about 2 inches (5 cm) larger than your tart pan. Gently press the pastry into the greased tart pan, molding it carefully around the edges for an even finish. Flour your fingers if needed, and ensure the pastry is pressed firmly against the pan all the way around. Then, create a lip around the edge to add more depth. Run the rolling pin over the top of the tart pan to trim away any excess pastry. Place the tart shell in the refrigerator or freezer until ready to use.
  

Almond Cream

• In the same food processor, pulse the butter with the almond flour, sugar, flour, and vanilla until combined. Add the egg and heavy cream, and give it a few more pulses until the mixture is smooth. Spread the almond cream evenly into the tart shell. Refrigerate until ready to bake, or keep frozen for later use.
  

Blueberry Juice

• For the blueberry juice, it is best to use frozen fruit. In a saucepan, slowly bring the frozen blueberries to a boil along with the lemon juice, sugar, and vanilla. Remove from heat, cover, and let sit for one hour, or ideally overnight. Pass the mixture through a sieve, pressing down on the solids to extract all remaining liquid. Reserve the blueberry juice for the glaze and save the solids for the pie.
  

Blueberry Glaze

• Soak the gelatin in ice water until softened, then drain. Combine the sugar with the pectin. Heat the blueberry juice with the glucose in a saucepan. Whisk in the sugar-pectin mixture. Bring to a boil, then cook over low heat for 5 minutes. Remove from the heat and stir in the gelatin and rose water. Cool the mixture over an ice bath, then refrigerate until completely set. Smooth out the glaze with a spatula, or use an immersion blender if it becomes too gummy. Fold in the fresh blueberries and lemon zest. Season with Timut pepper to taste.
  

Baking Blueberry Pie

• Bake the blueberry pie in a fan oven at 330°F (160°C) for 55 minutes, or until the internal temperature reaches 194°F (90°C). To check, pierce the center of the pie and insert the tip of the thermometer probe about halfway in. Remove the pie from the oven and let it stand for 30 minutes. Unmold the pie and transfer it to a cooling rack. Let it cool completely. At this point, the pie can be frozen to be finished later.
  

Montage

• Place a 9-inch (23 cm) tart ring on top of the baked pie—though this is optional. Spread the blueberry glaze evenly all over the pie. Decorate with additional blueberries and edible purple flowers, if desired.
  

Storage

• Keep blueberry pie refrigerated for up to 3 days. Enjoy!
  

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