Red, White, and Blueberry Pie

Ingredients

• 1/2 vanilla bean
• 6 tablespoons unsalted butter
• 1/8 teaspoon kosher salt
• 11 graham crackers (2 1/2 x 5 inch boards)
• broken into pieces
• 6 cups blueberries (about 3 pints)
• divided
• 1/2 cup freshly squeezed orange juice
• 2/3 cup plus 1 tablespoon white granulated sugar
• 1 teaspoon lemon zest
• divided
• 1/4 teaspoon kosher salt
• 1/4 cup cornstarch
• 3/4 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1/2 cup total raspberries and/or strawberries
• sliced if large
• for garnish
• 1 9-inch pie pan
• preferably deep dish

Instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Split the vanilla bean and scrape out the seeds.

3. 3

   In a small skillet over medium heat, melt the butter.

4. 4

   Remove from heat and stir in the vanilla bean seeds and salt.

5. 5

   Let cool slightly.

6. 6

   In a food processor, blend graham crackers until finely ground.

7. 7

   Add butter mixture and pulse until well combined.

8. 8

   Press mixture into bottom and sides of pie pan.

9. 9

   Bake until lightly browned, 12 to 14 minutes.

10. 10

    Cool on a wire rack at least 30 minutes.

11. 11

    Reserve 1/2 cup blueberries for garnish, set aside.

12. 12

    In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved.

13. 13

    Add the remaining 5 1/2 cups blueberries.

14. 14

    Stir in the cornstarch and bring to a low boil.

15. 15

    Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute.