Adding a touch of tangy and sweet StrawberryBalsamic Vinegar to this sweet blueberry pie, along with a bit of honey and cinnamon, magnifies the sweetness and adds complexity. Just be warned, it’s difficult not to eat the whole pie… by yourself…. in one sitting. But, if you can save it long enough to enjoy with others, we highly suggest serving it topped with some vanilla bean ice cream and a hardy drizzle of even more Strawberry Balsamic. 

INGREDIENTS:

• Crust: (feel free to substitute store-bought crust if short on time)
• 3 cups all-purpose flour or King Arthur Gluten-free Measure for Measure Flour
• ¾ cup cold butter, sliced
• 6 Tablespoons cold vegetable shortening, sliced
• 1 teaspoon kosher salt
• 4 – 6 Tablespoons ice cold water

Filling:

• 7 cups fresh blueberries
• ¼ cup cornstarch
• 3 Tablespoons Rocky Mountain Olive Oil Strawberry Balsamic Vinegar
• ½ cup sugar
• 1/3 cup honey
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon finely ground black pepper
• 2 Tablespoons butter, cut into ¼” cubes
• 1 large egg

DIRECTIONS:

1. Add the flour, butter, vegetable shortening and salt into a food process and pulse until mixture resembles coarse meal. With the processor running, gradually add4 tablespoons of ice water, one tablespoon at a time, until the dough forms a ball and pulls away from the sides of the bowl. If 4 tablespoons isn’t enough add additional water 1 tablespoon at a time.

2. Divide the dough in half and flatten each half into a disk. Wrap each disk in plastic warp and chill at least 2 hours (and up to 2 days).

3. For the filling, place 1 cup of blueberries in large bowl and crush with a wooden spoon. Add the cornstarch and Strawberry Balsamic into the bowl with the crushed blueberries and stir until the cornstarch dissolves.

4. Add in the sugar, honey, vanilla extract, salt, cinnamon, black pepper and remaining 6 cups of blueberries into the mixture and stir to combine.

5. Unwrap1 chilled dough disk and place on a lightly floured surface. Sprinkle with flour and roll to 1/8” thickness.

6. Fit the dough into a greased 9” deep dish pie plate. Repeat the rolling procedure with the remaining dough disk and cut into 12 – 14 ½” wide strips. You will have dough left over.

7. Pour the blueberry mixture into the piecrust and dot with the cut butter cubes. Arrange the piecrust strips in a lattice design over the filling and trim the excess. 

8. Take the leftover dough, reroll and cut into 6 1/2” strips. Then twist together 2strips at a time. Whisk together the egg and 1 Tablespoon of water. Brush a small amount of the egg mixture around the edge of the pie, then arrange the twisted strips around the edge of the pie, pressing lightly to adhere.

9. Brush the rest of the pie with the remaining egg mixture.

10. Preheat the oven to 425, and while the oven is preheating, place the pie in the freezer to firm up while you wait.

11. Bake the pie on an foil-lined baking sheet for 20 minutes. Then reduce the oven temp to 375 and bake for 25 – 30 minutes more or until crust is golden.

12. Once the pie is baked, remove from the baking sheet to a wire rack. Cool at least one hour before serving.