Blueberry Pie Cravings
So the other night (a few weeks back). I had this terrible craving for blueberry pie. I like blueberry's but don't make them part of my normal diet as they are not my favorite berry. My son on the other hand LOVES them. He'll eat pound after pound of them. During the summer when we go to the Farmer's Market we buy 2lbs of Blueberries every week and he'll eat them all by Wednesday of the same week. He loves them in pancakes, muffins, french toast, you name it he'll eat it. I'm not as crazy about them so it was weird for me to crave them and it wasn't just for one day it was for three weeks before I gave it. I found this recipe on-line and was very please with the outcome. Tim and I bought a new camera around Christmas time and he has been trying a few things out to try and get the best food photos which seem to be harder to do than just regular pictures. It's a work in progress but hopefully we'll get it right one day!
Short Crust Pastry:
- 350 grams all-purpose flour
- 1 teaspoon salt
- 2 tablespoon granulated sugar
- 1 cup unsalted butter, chilled, and cut into 1 inch pieces
- 1/4 to 1/2 cup ice water
- 570 grams fresh blueberries
- 100 grams granulated white sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- Egg Wash:
- 1 large egg yolk
- 1 tablespoon cream
- Softly whipped cream or vanilla ice cream
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with saran wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.
Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) star cookie cutter, cut out about 20 stars. Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.
Make the Blueberry Filling: In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the prepared pie shell. Then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the blueberries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the egg wash, making sure that it does not pool. Place the assembled pie back in the refrigerator to chill for about 30 minutes.
Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Continue to bake the pie for about 35 - 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during backing, cover with a foil ring.
Place the baked pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature.
Makes one 9 inch (23 cm) pie.