Lime Bourbon Blueberry Pie

Restaurant Business December 1999

• Ready In: 1 hr 40 mins
• Yields: 2 10" Pies

Ingredients

• Crust Dough

• 1 1⁄2 lbs flour
• 1  lb butter
• 3⁄8 cup sugar
• 1⁄2 tablespoon salt
• 1  cup half-and-half

• Filling

• 3  pints blueberries, washed and dried
• 2  cups sugar
• 3⁄4 cup flour
• 1  pinch salt
• 6  limes, zest and juice  
• 1⁄2 cup Bourbon

Directions

1. Preheat oven to 375.
2. Work flour, butter, sugar and salt until it looks like coarse meal. Add half and half then barely mix. Line 2 pie pans with 10 oz portions.
3. Put blueberries in a large bowl and mix in sugar, flour, salt and lime zest. Add lime juice and bourbon. Toss till well mixed. Fill shells.
4. Make lattice tops for each pie.
5. Place pies on silpat lined jelly roll pan to catch drippings. Bake for 1 hour or until bubbling over.
6. Let cool at room temp before cutting.