Friday, July 31, 2009
Step 1: make the dough (note: blueberry pies make 2 crusts - for the bottom and top)
2 cups flour
1 tsp salt
2 tbsp sugar
1 cup salted butter (chilled)
1/4 cup ice water
Combine dry ingredients in a large bowl. "Cut in" butter with a pastry cutter or fork. Once blended well, sprinkle with the water gradually. Kneed with fingers for about a minute. The dough should be moist and malleable not watery or flaky. Roll into a ball, put back in the bowl, and place it in the fridge.
Step 2: make the filling.
4 cups of blueberries (about 2 large packages - remove stems and clean)
1/2 cup sugar (give or take - add more if you want)
2 tbsp flour (can also use cornstarch but I think it changes the taste a bit)
2 tsp cinnamon
1 tsp nutmeg
1 tsp pure vanilla extract
Combine all ingredients except for the flour. Mix it gentle and try not to smoosh the blueberries. Put in the fridge.
Step 3: preheat the oven to 400 degrees F.
Step 4: roll out the dough.
Roller (or in my case: a wooden cylinder from Home Depot)
Glass Pie Dish (9 inches)
Cover a table with a few sheets of wax paper. Flour the paper and the roller generously throughout rolling. Separate the dough in 2 equal balls. Take dough #1 and roll into a circle a little larger than 9 inches in circumference. Don't forget to be liberal with the flour!
Once it's big enough, fold the dough in the wax paper 4 times so it's like this. Then place it in the glass dish (lightly flour the dish before) and unfold gently.
Roll dough #2 out in the same way but put it aside.
Step 5: fill the pie.
Add the flour to the filling gently. Make sure it covers all the berries and add a bit more if necessary. The flour is suppose to thicken the pie, so if you want a thicker pie add more and if you want it more juicy add less - get it? Scoop the filling into the pie dish. Spread around and make a little hill in the middle.
Step 6: cover the pie.
Unfold dough #2 on top of the filling. Make sure it's even and then seal the edges with your fingers. This is where you get to be creative: I like to take my index finger and thumb and pinch the side of the crusts together in a uniform way. Then I make slits in the top of the crust (VERY IMPORTANT OR THE PIE WILL EXPLODE!) (see photo above).
Jose made a lattice by cutting dough #2 into long strips with a knife and braiding it (see photo below). To be honest, I'm not really sure how he did it but I plan an attempt to try it on the next pie I bake.
Step 7: coat the crust.
1 tbsp cream (optional)
Scramble one egg (and cream) in a bowl. Lightly coat the crust with the egg using a pastry brush. Start with the middle and work your way to the outside. Try to avoid any pooling of egg (you probably won't use the whole egg). The purpose: to make the crust come out golden brown after it's baked.
Step 8: bake it!
Put the pie in the oven for 20 minutes at 400 degrees F. Then reduce heat to 350 degrees F for 35 to 45 minutes or until the crust is a golden brown color and the juices are bubbling. If you think the edges are browning too quickly, you can cover them with a foil ring at that time to prevent burning.
Step 9: cool it.
Place the baked pie on a wire rack (I use the removable grills from my gas stove) to cool for several hours.
Step 10: let them eat PIE!
Serve at room temperature with whipped cream or (my preference) vanilla ice cream. You can store any leftovers (likely not) for 2 or 3 days at room temperature.
Posted by Maggie May at 4:07 PM