104: Blueberry Pie
(For the recipe, please see my updated post here.)
I’ve obviously fallen behind on blogging, but that doesn’t mean I haven’t been cooking. On the contrary – I’ve made 7 recipes this month. This was the first recipe for May.
For our barbecue on Saturday, I made a blueberry pie. This recipe came out of my Betty Crocker cookbook, and was pretty standard fruit pie. First you make dough for a double pie crust. You could purchase this instead, but homemade crusts are really much better (and not difficult once you know how to make them). For the crust, you mix together 2 cups flour and 1 teaspoon salt. Cut in about 13 tablespoons of shortening (or margarine, which I used) with a pastry cutter until the shortening/flour looks like crumbs. Add about 5 tablespoons of water, mixing until a dough forms. I generally have to knead it together gently to make it form a good dough. Separate it into two disks, wrap in plastic wrap, and refrigerate for 30 minutes so that it’s easier to roll out. Roll the dough out so that it’s about 2 inches larger than your pie plate. Tuck one crust into the plate gently, without stretching the dough. The other crust will top the pie filling.
I used about 5.5 cups of frozen blueberries (3 bags, bought at different times) instead of the 6 cups the recipe called for. I hadn’t thawed them enough by the time I had to bake the pie (oops), so I increased the baking time a few minutes. I think that this is why the blueberry juice leaked out. I mixed together 3/4 cup sugar with 1/2 cup flour (to thicken the juice) and 1/2 teaspoon cinnamon, mixed it with the berries, and then stirred in 1 tablespoon lemon juice. I piled the berries into the pie crust carefully and forgot to add the tablespoon butter that the recipe called for, but I don’t think that the pie suffered for it. I then topped the pie with the second crust, which I had cut a few slits into.
I apparently never knew how to properly make a double-crust pie. I can’t remember the last time I made one, so clearly I don’t do it very often. You tuck the edges of the top crust underneath the edges of the bottom crust and pinch to seal. I had always just tried to smoosh the edges together, which was never particularly satisfactory nor pretty. To get the rope-like edge, you place your thumb against the pie crust at an angle and pinch the dough toward your thumb with your forefinger. I think this is the prettiest pie I’ve made. It baked at 425F for 45 minutes.
This was pretty good overall. People seemed to like it, and that’s the important thing. I wish I had thawed the blueberries longer before I baked it, because I thought that a few of the blueberries were a little chewy rather than juicy. I like making pies, but they are actually not one of my favorite things to eat – I actually only eat them when they’re fresh. This one was good enough, and I’ll probably make it again.