Blueberry Pie: RevisitedJuly 21, 2008 at 3:47 pm | Posted in Pies | 12 Comments
Tags: blueberry, blueberry pie
I made this pie last week. It was good. But I thought that cinnamon would be better than the called-for orange. For me, cinnamon was the right choice. This is how I think blueberry pie should taste!
The blueberry taste is so fresh and comes bursting through. I love how this pie filling holds up when sliced. And the Tuesdays with Dorie group was right on with the crust, perfectly flakey and goes excellently with this pie.
I wish I had done the lattice top, but wanted to try something different. I learned to cut out shapes after moving the upper-crust to the pie.
This recipe is a keeper. Maybe even a contender in next year’s Pie Contest. Ice Cream not necessary.
20 ounces blueberries, approximately 4 cups
4 ounces sugar, approximately 1/2 cup
1/8 teaspoon kosher salt
1 1/4 ounces tapioca flour, approximately 5 tablespoons
1 tablespoon water
1/2 teaspoon cinnamon
Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, water and cinnamon, stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.
Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.
Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
Pie Dough- Dorie Greenspan
Good for Almost Everything Pie Dough
For a 9 inch Double Crust
3 cups all purpose flour
¼ cup sugar
1 ½ tsp salt
2 ½ sticks very cold unsalted butter, cut into tbsp size pieces
1/3 cup very cold vegetable shortening, cut into 4 pieces
About ½ cup ice water
Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 6 tbsps of the water- add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling (if your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge).
To Roll Out the Dough: Have a buttered 9 inch pie plate at hand.
You can roll the dough out onto a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. If you’re working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to life the paper, plastic, or cover frequently so that it doesn’t roll into the dough and form creases.
If you’ve got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
Preheat the oven to 325 degrees F.
Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the upper-crust is not browned enough in the center, place under the broiler for 1 to 2 minutes.
Place the pie on a rack and allow to cool to room temperature. Store in the refrigerator overnight.