I haven't blogged in awhile. You could say I've gone fishing. I'm down in Florida visiting my folks and the beautiful weather has made me lazy.
|ph via Perfect Pies|
However, tomorrow, April 28, is National Blueberry Pie Day so I wanted to share a scrumptious pie recipe with you. It's Michele Stuart's National Pie Championship award winning blueberry pie from her book Perfect Pies. I hope you celebrate the day by either baking your own blueberry pie or running down to your favorite bakery for a slice. Remember, pie is always best shared.
Michelle says the bigger the blueberry, the sweeter they are. Blueberries don't sweeten after they've been picked. So, make sure to use the biggest, roundest berries from the bunch. It's not quite blueberry season. They're at their prime between June and early September, which is why blueberry pies are best during summer.
1 9-inch double-crust pie dough (*see below)
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)
1/4 cup plus 2 tbsp sugar (or to taste, depending on sweetness of berries; if they are on the tart side, add the extra sugar, 1 tablespoon at a time)
1/3 cup plus 2 tbsp unbleached all-purpose flour
3/4 tsp ground cinnamon
4 cups fresh blueberries, washed, dried, and stemmed
1 tbsp fresh lemon juice
1 tbsp salted butter
- Preheat oven to 425º F.
- To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you assemble the filling.
- To prepare filling, in a small bowl, whisk together the sugar, flour, and cinnamon. Place blueberries in a large bowl and toss them gently with the sugar mixture, making sure all the berries are coated. Place the berry mixture in the pie shell, distributing it evenly. Evenly sprinkle the lemon juice across the top of the berry filling. Dot the filling with butter.
- To prepare top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375º F and continue baking for 40 to 45 minutes, or until the crust is browned and the juice bubble through. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
- Blueberry pie is best served either at room temperature or warmed at 350º F for 10 minutes. It will keep at room temperature overnight and can be store in the fridge for up to 4 days.
*9- or 10-inch Double-crust Piecrusts
2 cups unbleached all-purpose flour
1 tsp salt
3/4 cup plus 2 tbsp Crisco, cold
5 tbsp ice-cold water, more or less
- In a medium bowl, mix together the flour and salt. Add the Crisco to the flour mixture. Either with a pastry blender or with your fingertips, mix the ingredients together with an up and down chopping motion until the dough forms coarse, pea-sized crumbs. If using the old-fashioned fingertip method, be sure not to over handle the dough. Otherwise it will be too difficult to work with because the butter will be too incorporated with the flour. The perfect rolled-out dough, the Crisco will have a marbleized look, and you will be able to see Crisco swirls within the uncooked dough.
- Add the ice-cold water, 1 tablespoon at a time, delicately incorporating each tablespoon. Depending on the humidity, you'll add more or less 1 tablespoon. You'll know you've added the right amount of water when the dough forms a ball that easily hold together.
- Divide the dough in half. Press each into a disk shape and individually wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes before rolling out the dough.