Blueberry pie recipe

The Gourmandise School   of Sweets and Savories     Sharing is caring.  Pie is so special.  People who make pie are even more special.  Messy pies are especially lovely, and fruity pies are my favorite (after the chocolate silk wonder, of course), but pie makers with a voice and a story are the yummiest of all.  Some of my favorite pie-tellers live close (very dangerous) and some I follow from afar (reading their blogs, not stalking). In honor of those bakers with something to say, here is my short list of favorite pie makers in town. Some have stories as delicious as their pies.   Joy the Baker.  That pretty much sums it up.  One of the loveliest women I know, with a sass in her voice and crazy, crazy wonderful recipes. Roxana Jullapat.  Have you been to Cook's County yet?  Pastry Chef and owner Roxana makes the sweetest, prettiest little pies and killer granola. Evan Kleiman.  The Queen.  The mother of all flaky crust makers.   Hadley.  She makes the most tender crust.  Don't miss her classes! Noteworthy places to grab a flaky wonder: Huckleberry, Brite Spot , Platineand Shortcake. ***I am super excited to announce that the Pie a Day phenomenon is coming, and I CAN"T WAIT!!  Check in on Evan Kleiman's Good Food blogin the near future to get a glimpse of some of L.A.'s finest pie makers.   Blueberry Pie In the bowl of a food processor, large bowl (if using pastry cutter) or stand mixer, place:  3 cups flour  1 tsp salt  1 Tbsp sugar Set aside: 10 oz butter, very cold and cut into small squares Set aside: 2/3 cup water, very cold 1) Place the dry ingredients in a food processor and pulse 4 or 5 times. You can also do this by hand with a pastry cutter or with the paddle on a stand mixer.  2) Add the butter and pulse just until small pebbles form.  3) Add the ice water and pulse just until a crumbly dough comes together. If needed, add 1 tbsps of water at a time until the dough forms. 4) Remove from the food processor (carefully) ! and form a flat disc. Wrap in plastic and refrigerate for 1 hour (or 20 minutes in the freezer).  5) Roll your dough in a shape 3" larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to create a decorative edge.  6) Fill with blueberry filling and bake at 375 until golden. Blueberry Filling 8 cups blueberries      2 T. sugar  1/4 cup water (omit if using frozen fruit) 1 tsp flour  1) Place blueberries (or peaches) and 1/4 cup water in a saucepan and bring to a boil. Simmer the berries for 3 to 4 minutes, until they are cooked and juicy.  2) In a small bowl, mix the flour and remaining water until smooth.  3) Add the flour mixture, sugar, and ginger to the sauce and stir until the sauce is thickened.  Chill before pouring into pie crust. Have a delicious day! Clémence and Hadley