The "twist" to this blueberry pie is in both its filling (the berries are simmered in wine), and its flavorful whole wheat crust. The combination is a winner.
To make the crust: In a medium-sized bowl, whisk together the flour, buttermilk powder, salt, sugar, and baking powder. Cut the butter into small cubes, and work it into the dry ingredients (using your fingers, a pastry blender or fork, or a mixer) until the dough is unevenly crumbly.
Sprinkle in the ice water, mixing until the dough is cohesive. Grab a handful; if it holds together willingly, and doesn't seem at all dry or crumbly, you've added enough liquid.
Divide the dough into two pieces, making one piece about twice the size of the other; the larger piece will be the bottom crust.
Shape each piece of dough into a disk about 1" thick. Working with one disk at a time, roll the edges along a floured work surface (as though the disk were a wheel), in order to smooth them out. Wrap them in plastic wrap, and refrigerate overnight, or for up to 3 days.
To prepare the blueberries: Place the berries in a large sauté pan. Add the wine. Simmer the berries gently, over medium-low heat, until the liquid in the bottom of the pan is syrupy; this will take about 45 minutes. Remove from the heat. This step can be done the day before; refrigerate the berries overnight.
Preheat the oven to 375°F.
To roll the crust: Flour your work surface, and roll the larger piece of dough into a 12" circle. Transfer the dough to a 9" regular (not deep-dish) pie pan that's at least 1 1/4" deep; leave the edge hanging over the edge of the pan.
To prepare the filling: In a medium-sized bowl, stir together the blueberries and their juice, the spices, vanilla, sugars, salt, and lemon juice. Mix in the butter, then the flour.
To assemble and bake the pie: Spoon the filling into the crust. Roll the remaining piece of dough into a 9" circle, and lay it atop the filling.
Bring the hanging edges of the bottom crust up and over the top crust, rolling and squeezing them together, then crimping decoratively. Cut three slashes in the top of the pie, to allow steam to escape. Brush the top crust with milk and sprinkle with sparkling sugar, if desired.
Bake the pie for 30 minutes. Lay a sheet of aluminum foil gently on top, covering the entire crust. Bake for an additional to 30 to 40 minutes, until the crust is golden brown and you can see the berries bubbling through the slits in the crust.
Remove the pie from the oven, and cool for 2 hours before cutting. Store in the refrigerator for up to 5 days.
We discovered that simmering the blueberries in wine before using them enhances their flavor without making them taste like wine. This step allows them to thaw and release some of their liquid; the liquid then evaporates as the berries gently simmer. The final pie is perfectly thickened without being soggy, in addition to having great flavor.
The crust here is made with whole wheat pastry flour, which results in a darker, less traditional crust; but its color harmonizes nicely with the dark purple-blue of the berry filling. If you're not keen about whole wheat pie crust, substitute your own favorite crust, or our Classic Double Pie Crust.
Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.
Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.
