This is a spin-off recipe of my Blueberry, Orange and Cardamom Crostata. I was shopping at Trader Joe's and I saw that they had grapefruit marmalade and thought it might be a good substitution to orange - and it was! This pie was also an opportunity for me to try out a new butter-based pie dough recipe that I found via someone I follow on Instagram, Elsa Hannaford of @piegirlbakes. The pie dough was so wonderful to work with and I really enjoyed trying out some new styles, as you can probably tell from the photo! Scroll down for a close up of the roses.
Ingredients (pie dough):
2 1/2 cups flour
1 tsp salt
1 tbsp sugar
1 cup butter, cold
1 cup cold water
1/2 cup apple cider vinegar (mix it in the water)
1 egg, beaten
Turbinado sugar
You can find the directions on Pie Girl Bakes. This is a double batch.
Ingredients (filling):
1/2 cup grapefruit marmalade
2 tbsp flour
1/4-1/2 tsp ground cardamom
2 1/2 cups blueberries
Directions:
Make pie dough, chill for at least 1 hour. Combine marmalade, flour and cardamom in a medium bowl. Add blueberries and mix together. Roll out your pie dough so it folds over the edges. Fill your pie plate with filling. Decorate as desired! To do the lattice, I cut 8, 1" wide strips, then I crimped the edges and covered it with a leaf design. You will have a lot of leftover dough so have fun with it! Chill your pie for 20 minutes, then preheat oven for 425. Remove pie from the fridge and brush with egg wash and sprinkle with raw sugar. Place the pie on a baking sheet on the bottom oven rack and bake for 20 minutes. Reduce heat to 375 and bake for 30-35 minutes until the pie crust is browned and filling begins to bubble. Let cool for a few hours, then enjoy!