Wednesday, July 1, 2009
A Father's Day Blueberry Pie
Our dad is awesome. He is an excellent dad. We learned many of our cooking and baking skills from him. However, it is always hard to buy a father's day card and/or present for him because he doesn't really drink beer, never plays golf and can only rarely be seen on the couch watching TV (although on the couch sleeping/pretending to read is a different story). Despite these troubles, we know that he loves blueberries, so making a blueberry pie was a no-brainer.
Confession time -- I ran out of time and so used pre-made pie crusts. They were good, although I know the pie would have been better if I made the crust. However, I did roll out the top so that I could seal the two crusts together well.
Second confession -- the picture is terrible since we ate the pie soon after I baked it and it was such a hit that there was very little left to photograph. Sorry!
Anyway, we made the filling from Dorie's Double Crusted Blueberry Pie and it was AWESOME. The only thing is that we had a lot of leftover flour/sugar/lemon mixture after pouring the filling into the pie, which we left out so that it would not overflow. It turned out great.
Here is the recipe:
2 ½ pints fresh blueberries
1 cup of sugar, or a little more, to taste, plus more for dusting
½ cup all purpose flour
Pinch of salt
Coarsely grated zest of ½ lemon
Squirt of fresh lemon juice, or a little more, to taste
¼ cup dry bread crumbs (you can use packaged unseasoned crumbs)
1 large egg, beaten with 1 tsp of water, for egg wash
Sugar, for dusting
Getting Ready: Butter a 9-inch pie plate (Dorie uses a standard Pyrex pie plate).
Working on a well-floured surface (or between wax paper or plastic wrap), roll out one piece of the dough to a thickness of about 1/8 – inch. Fit the dough onto the buttered pie plate and trim the edges to a ½ inch overhang. Roll the other piece of dough into a 1/8 inch thick circle and place it on a baking sheet lined with parchment or a silicone mat. Cover both the circle and the pie plate with plastic wrap and refrigerate while you pre-heat the oven and prepare the filling.
Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425 degrees F.
Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
Remove the pie shell and top crust from the refrigerator. Sprinkle an even layer of the breadcrumbs over the bottom of the shell. Give the filling a last stir and turn it into the crust.
Using your fingertips, moisten the rim of the bottom crust with a little cold water. Center the top crust over the filling and gently press the top crust against the bottom. Either fold the overhang from the top crust under the bottom crust and crimp the edges attractively or press the top crust against the bottom crust and trim the overhang from both crusts even with the rim of the pie plate. If you’ve pressed and trimmed the crust, use the tines of a fork to press the two crusts together securely. Using a small, sharp knife, cut 4 slits in the top crust crust and cut a circle out of the center, then lift the plate onto the baking sheet. (If you have time, refrigerate the pie for about 30 minutes. The pie can also be wrapped airtight and frozen for up to 2 months. Glaze and sugar it before you put it in the over and add at least 15 minutes to the baking time).
Brush the top crust with the egg wash, then sprinkle the crust with a little sugar, just to give it sparkle.
Bake the pie for 30 minutes. Reduce oven temperature to 375 degrees F, and bake the pie for another 30 minutes or so (total baking time is about an hour) or until the crust is a beautiful golden brown and the filling is bubbling up through the slits. If the crust seems to be browning too quickly, make a loose foil tent for the pie.
Transfer the pie to a rack and let it cool and settle for at least 30 minutes before serving.