Blueberry Pie

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July 4, 2015 · 0 comments

in Eat

Today is the 4th of July. Time to get patriotic. Eat only things that are red, white and blue. Burgers and hotdogs being an exception to the rule.

Drink ice cold drinks that come in aluminum cans or bottles. Hell, play some Bruce Springsteen while you’re at it. Or some Jay-Z. Heck, play whatever you want. This is America after all.

And then eat this pie. With a scoop of vanilla ice cream. Stick a fork in it and call it done.

Blueberry Pie
Courtesy of Martha Stewart
8 C blueberries (about 3 ½ pints)
½ C sugar
¼ C cornstarch
2 TB lemon juice
zest of 1 lemon
2 TB unsalted butter
1 large egg yolk
1 TB heavy cream

All Butter Pie Crust
Courtesy of Butter Me Up Brooklyn
2 ½ C flour
1 TB sugar
1 tsp salt
2 sticks butter, frozen
1 C water

First things first: pie crust. My friend Lillie over at Butter Me Up Brooklyn has mastered the all butter pie crust. Really. It’s the most amazing crust recipe I’ve ever followed. So head over to BMUB to follow her instructions.

The keys to this crust are grating frozen butter and the folding technique while rolling. Leaves you with a croissant like flakiness.

Read along Lillie’s instructions up to the point where you roll out each slab of dough and have 2 roughly 12-inch rounds of dough.

Place 1 round in your pie dish and press it in to the edges.

With kitchen scissors or a knife trim around the overhang, making sure to leave about ½ inch hanging off. Cover the dough with plastic wrap and place in the fridge.

Place your other piece of dough on a parchment lined baking sheet, cover with plastic wrap and place in the fridge as well. Let your dough chill while you work on the filling.

Time for blueberries.

Start off by rinsing your blueberries and removing any stems or mushy berries that may have snuck in.

Place blueberries in a large mixing bowl. Take a handful of blueberries and smash them in your hand and then drop back into the mixing bowl.

Add lemon zest, lemon juice, sugar and cornstarch to the blueberries. Mix until blueberries are fully coated in the sugar mixture.

Bring out the pie dough in the pie dish from the fridge.

Pour blueberry mixture into the pie crust, mounding berries slightly in the middle.

Dot with small butter pieces.

Remove the 2nd pie dough from the fridge and carefully lay over the top of the berries.

Tuck the edge of the top dough between the edge of the bottom dough and the rim of the pie dish.

Now time for crimping. Take one hand and form your middle finger and pointer finger into knuckles. And in the other hand turn your pointer finger into a knuckle.

Working your way around the crust’s edge place your two knuckle hand on the outside of the crust edge and your one knuckle hand on the inside edge of the crust.

Press your solo knuckle up against the dough and in between the middle and pointer finger to form a nice little crimped edge. Go all around until you’ve crimped the whole thing.

Take a moment and enjoy your handy work. Pun intended.

In a small bowl whisk together egg yolk and heavy cream. Brush surface of pie crust with egg wash, making sure to get the cover the edges especially.

Using a paring knife make several slits in the top of the pie to allow steam to escape.

Place your pie in the fridge for 30 minutes to chill.

While your pie is chilling preheat your oven to 400 degrees and place your rack on the lower third position.

Place pie on a parchment or foil lined baking sheet. You should still have parchment on your baking sheet from chilling your dough earlier so just go ahead and re use it.

Once pie is chilled and firm place in the oven and bake for about 20 minutes or until the crust becomes golden bro

At this point it’s always a good idea to cover your pie crust edges so it doesn’t burn. Pie crust edges always have a tendency to brown quicker than the rest of the pie which leads to burned to a crisp edges which isn’t cute.

So take a few 2 inch strips of tin foil, fold them hotdog style and press them along the crust.

Reduce oven to 350 degrees and bake for another 40-50 minutes until crust is nice and golden brown and juices are bubbling.

Transfer to a wire rack and let cool completely before cutting a slice.

 

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