Mickey Blueberry Pie

Makes one double-crust pie

Ingredients

Pâte Brisée

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter
• 1/4 cup ice water

Pie Filling

• 7-8 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon lemon juice
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg yolk beaten + 2 tablespoons heavy cream for egg wash
• Sanding sugar

Instructions

1.Make pie crust – Place the flour, salt, and sugar into a food processor and pulse until well combined.

2. Cube butter and add half to the food processor; pulse. Add the other half of butter cubes; pulse. Mixture should resemble a coarse meal with pieces no larger than peas.

3. Add four tablespoons of ice cold water to the food processor bowl and pulse several times. Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together. 

4. Remove the crumbly mixture from the food processor and place on a clean flat surface. Using your hands, press the dough together to form a ball. Divide in half and form each ball into a disk. Wrap the disks in plastic wrap and place in the refrigerator for one hour.

5. Make filling – Make pie filling by combining blueberries, sugar, cornstarch, and lemon juice in a large bowl. 

6. Assemble Pie – When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes so that it becomes easier to roll out. Place the dough disk on a lightly floured, clean flat surface. Sprinkle some flour on top of the disk. Roll the dough to a thickness of about 1/8 of an inch thick.

7. Place one rolled dough disk into the bottom of a 9-inch pie plate. Press down so the dough lines the pan without any bubbles or ridges. Add pie filling and dot with butter pieces.

8. Make pie top – Roll the second dough disk to a thickness of about 1/8 of an inch thick. Using a bowl or circle template, cut out an 11-inch circle. Using 1- to 1 1/2-inch Mickey and star cookie cutters, cut out a lattice design. Place pie top on top of pie. Seal and crimp the seam between the bottom and top crusts, trim away any excess edges.

9. Use the remaining pie crust to cut out mini Mickey shapes to embelish the edge. Once the pie is ready to bake, brush with egg wash and sprinkle with sanding sugar. 

10. Bake – Place the pie on a baking sheet and bake at 425 degrees for 20-25 minutes until the pie is golden brown on top. Reduce heat to 350 degrees and bake for another 35-40 minutes. Remove from the oven and allow to cool on a baking rack to room temperature.