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Blueberry Limoncello Pie with Sourdough Crust

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I recently came across a lovely baking group that is based on creating recipes made with sourdough starter. Yes, your heard me. Sourdough! The group is called Sourdough Surprises. The August theme is “Pies”; sweet or savory. I decided to go the sweet pie route.


I realized I’d never posted a blueberry pie recipe here for my dear readers. I did share last summer my blueberry crostata recipe. I used the same filling recipe and adapted a pie crust recipe I usually use with a pie crust recipe recommended from the group.
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Blueberry Pie happens to also be my neighbor’s favorite pie. As soon as it came out of the oven and a snapped a couple of photos, it was time to hand some slices over the fence to them.

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As you can see, it practically disappeared in almost 15 minutes. I did get to save a slice for my dad. My mom was here and she said it was one of the best pies I’ve ever made.
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I had to adjust the liquid ratio of the sourdough pie crust the group recommends. The recipe called for a 1 cup of sourdough starter. I started with 1/4 cup and then worked in a couple of tablespoons more by hand. One cup would definitely not have worked for me. I find that using half whole wheat pastry flour in the recipe makes the much easier to work on these hot summer days. If you don’t happen to to have any sourdough starter and still want to make this pie, simply substitute the sourdough starter with ice water. 
The blueberry filling is just divine. It’s almost impossible to not eat the whole thing and leave any for the pie. I had some limoncello that my mother-in-law made and added some to the berries. A great idea. A subtle taste of limoncello goes wonderfully with ripe blueberries. You could use lemon juice instead if you prefer. 
*Sourdough Starter: If you are interested in making your own sourdough starter, I will post this week my recipe on how to make a sourdough starter. 

Blueberry Limoncello Pie with Sourdough Crust
Sourdough Pie Crust

adapted from The Bojon Gourmet

1 cup all-purpose flour
1 cup whole wheat pastry flour (or use all all-purpose)
1 tsp salt
1 tbsp. sugar
3/4 cup (1 1/2 sticks) unsalted butter, in 1/2” dice
3 tbsp. margarine or chilled vegetable shortening
a little over 1/4 cup liquid sourdough starter (or sub with iced water)-depending on the consistency of your sourdough starter. adjust according to it’s texture.

For the blueberry filling:
1 pound blueberries, picked over, washed, dried
1/2 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon Limoncello (or fresh lemon juice)

egg wash:
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon turbinate or granulated sugar, for sprinkling on top of egg wash

For blueberry filling:

In a small bowl, whisk a tablespoon of water with the cornstarch and set it aside. In a medium saucepan, combine 1/2 lb. blueberries, sugar and 1 tablespoon water.  Bring to a boil.

When blueberries reach a boil, reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken – about 3 minutes.

Add cornstarch mixture and Limoncello (I ended up adding about 2 tbsp.) to thickened blueberries, stirring constantly.  Simmer 30 seconds, stirring constantly.  Fold in remaining blueberries.   Let sit at room temperature until set, at least 1 hour.  I refrigerated mine and used them the next day to fill my crostata.

For the sourdough crust:

Food Processor Method: Put flour and salt in bowl of machine. Cut butter and vegetable shortening into flour. Process a few seconds until mixture resembles coarse meal.
Drop by drop add the sourdough starter, processing very briefly.
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The whole process would take 20 to 30 seconds. (I had orginally added 1/4 cup sourdough starter. When I put on my counter to pat into discs, I noticed it needed a little more sourdough starter and added about 1 to 2 more tbsp.
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Wrap and chill the pastry for at least 1 hour.
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Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.

Let’s assemble the pie!
Lightly flour a pastry board, marble counter, or kitchen counter.  Roll first disc between parchment paper or plastic wrap (or 1/2 and 1/2 like I did here). Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1/8-inch thick.  Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.

Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Prick the bottom of the pie crust with a fork. Add in your filling.
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Roll out 2nd dough disk the same way you rolled out the first disc. Cut out a small vent circle in the middle of the pie and gently cut some ventilation slits (I made 4 with this one). Do you want to know how I got out the tiny ventilation circle?
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I didn’t get it out! It went right into the center of the pie. Brush the crust with an egg wash and sprinkle on some turbinado (or regular)sugar.

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I bake my fruit pies over a baking tray lined with aluminum foil as the juices sometimes like to escape. Bake at 375 until crust is golden brown and juices bubble, 50 minutes–1 hour. Transfer to a wire rack to cool.
buon appetito! Hope you are having a wonderful beginning to your week.

Reader Interactions

Comments

  1. shelley c. says

    August 20, 2012 at 3:14 pm

    Oh my gosh, I am so glad to see you baking with us!! And what a beautiful pie you made. It sounds wickedly scrumptious and so perfectly fresh. Don't forget to add yourself to the linky (you can even put the code right in your post if you want!) and check back in a few days to see what we'll be making next. I am so excited that you've joined in the fun!!!

    Reply

  4. Gingered Whisk says

    August 20, 2012 at 3:59 pm

    Wow, what an amazing looking pie!! Blueberries and lemons go so well together, definitely a great choice for pie filling! I am so excited that you made a pie with us! And yes, your starter is a lot more liquid than ours, so I can see how you only used 1/4 cup!

    Reply

  10. Lisa says

    August 20, 2012 at 10:03 pm

    Lora..your baking talent never ceases to amaze me, and this gorgeous pie is no exception! The photos are pie porn to the highest degree. I wish I could eat it right out of the pan. I guess I'll have to make it to do that ;D xo

    Reply

  19. The KitchenMaid says

    August 21, 2012 at 7:48 am

    I've been thinking about hpgetting another sourdough starter going for ages, this is a good incentive. I used to make pancakes with it before…. Anyway, gorgeous pie. Hope you have a very happy week!

    Reply

  23. Anonymous says

    August 21, 2012 at 1:33 pm

    Blueberry pie, happens to be my favouite pie ever! And the addition of the zing of limoncello … that's brilliant. This is a fantasic recipe, one that is calling my name for sure.

    Reply

  25. Monet says

    August 21, 2012 at 2:23 pm

    What a unique and gorgeous crust! And I think blueberries are a must during this last full month of summer. Thank you for sharing..and inspiring me!

    Reply

  26. Suz says

    August 21, 2012 at 4:12 pm

    You had me at limoncello! Your pie looks like everything a summer pie should be. That golden crust is beautiful, and the beautiful jammy filling …. mmmmm. I haven't made blueberry pie yet this summer. I must try yours out. 🙂

    p.s. I love your pie dish!

    Reply

  30. Paula says

    August 23, 2012 at 12:32 pm

    You are so adventurous to make a sour dough pie crust! I have to tell you that this pie looks beautiful. Not surprising to me that it went so quickly. Even if there was no filling I think I'd gobble up this crust.

    Reply

  32. Jamie says

    August 24, 2012 at 4:37 pm

    This is sensational! A sourdough pie crust? Amazing! And the blueberry filling… it's making me crazy I can't get fresh blueberries here but maybe a mixture of frozen blueberries and fresh raspberries? I love this, Lora! And hope your dad is doing okay xoxo

    Reply

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