Monday, July 14, 2008

Blueberry Pie

Last week my fellow foodie friends Chelle and Annie made blueberry pies and they both looked amazing! I was inspired and decided that a pie would be the perfect thing to make to use up a few pounds of the blueberries that I had recently picked.

This was the first blueberry pie I had ever made and I was scared that it was going to be completely runny and turn to mush. My filling held together pretty well, although there was a bit of liquid that came out once I removed the first piece of the pie. Overall I was pretty happy with the results. I am not really a crust person but this crust worked wonderful with the pie. Although I probably would not have been able to eat a piece plain, without the blueberry filling. I think my favorite crust recipe still has to be the one from the Daring Bakers Lemon Meringue Pie that I made back in January.

My husband and I both really enjoyed the pie, he said it has a nice tart flavor that he really enjoyed and I had to agree. After all, the tiny little tart blueberries are my favorite ones to eat. I served this with cool whip because my husband's choice of ice cream at the grocery store this week was not anything that would go well with blueberry pie.

Blueberry Pie
Adapted from
Williams Sonoma
As seen on
Brown Eyed Baker and Annie's Eats

2 rolled-out rounds of basic pie dough (recipe follows)
4 cups (2 pints) blueberries
1 tablespoon fresh lemon juice, strained
¾ cup sugar
3 tablespoons cornstarch
½ teaspoon finely grated lemon zest
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 tablespoon cold unsalted butter, cut into small pieces
1 egg, whisked with 1 teaspoon water, for the egg wash (optional)

Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving ¾ inch of overhang. Set the dough-lined pan, along with the other dough round, in the refrigerator for at least 30 minutes.

Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.

Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.

Pâte Brisée
(Source: Martha Stewart Baking Handbook, page 224)

Makes enough for one double-crust or two single-crust 9-inch pies.
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
2½ cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
¼ cup ice water, plus more if needed

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.


Anonymous said...

Your filling looks amazing! I love the cut outs on your pie too - great job!

Jessica said...

Your pie looks aweome! So perfect!

MrsSchoon said...

This looks fantastic! I love baking with fresh blueberries. I so wish that we could have gone blueberry picking this year so I'd have tons more to use!

What's Cookin Chicago said...

great job with your blueberry kick!

Anonymous said...

Yay! It looks fantastic, glad you enjoyed it. I think the liquid coming out after slicing is pretty much standard for any berry pie. If it didn't have that much juice it probably wouldn't taste as good!

Carrie said...

I have never made homemade pie, you have inspired me!

grace said...

this is just amazing. blueberry pie is so wonderful. i'm in awe of your filling--mine always ends up in a pool on the bottom of the pie plate. :)

giz said...

Just the right ratio of filling to crust - loads of filling - little crust - perfect - I find it hard to believe you've never made a bb pie before - yours looks like a pro made it.

Jeanine - The Baking Beauties said...

That pie looks amazing! Beautiful job. I'm not a pie fan either, love the filling, but not the crust. Great use of those berries!

Anonymous said...

Ahhhh! Blueberry pie is my FAVORITE and this is just a GORGEOUS one. Where's my fork?? :)

Chibog in Chief said...

this isn't only delicious this look gorgeous too!! yum can i have a slice please

Jen said...

Blueberry pie is my alltime favourite. Your recipe looks fantastic!

Jaime said...

i love the cutouts! so cute!