For the Double Crust
- 2 1/ 2 cups all-purpose flour
- 1 cup unsalted butter, very cold and cubed
- 1 teaspoon sugar
- 1/ 2 teaspoon salt
- 5-6 tablespoons ice cold water
- 1 egg
- 1 teaspoon milk
To Make the Double Crust
Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until the butter resembles coarse bread crumbs.
Drizzle 5 or 6 tablespoons of ice water and pulse just enough until the mixture is evenly moistened. Gather the dough together in two balls, pressing out any large cracks. Wrap them tightly in plastic wrap and refrigerate for at least 30 minutes or overnight.
Roll out the first dough on a lightly floured surface. For a 9-inch pie pan, you want a round approximately 12 inches in diameter.
Drape the dough over your rolling pin and gently transfer it to your pie dish, easing it into the bottom without stretching. Trim edges. If you will be crimping your dough, trim the edges about 1/2-inch out and then fold the edge under, then crimp as desired.
For the Filling
- 2 pints blueberries
- 1 orange, zested and juiced
- 1 cup blueberry fruit spread
- splash Grand Marnier orange liqueur
To Make the Pie
Preheat the oven to 375ºF.
In a large bowl, toss the washed blueberries with the orange zest, juice and orange liqueur. Spread the blueberries evenly on the base of the pie crust and top them with the blueberry fruit spread.
Roll out the second dough and use for decorating the top of the pie.
Refrigerate the pie (or freeze at this point and bake later) for another 15 minutes.
Bake for 55-65 minutes or until the crust is golden and the filling is bubbling. Let the pie cool for a couple of hours before eating.