Aug 3, 2014

And then there was PIE….

Posted By: Terri
Category: Fashionable Food/Recipes

 

What did you so this weekend? I made pie. Yep-you heard me PIE. I have been meaning to master this pie making thing for quite sometime but THIS was the weekend when I finally decided to tackle this pie crust and filling “bucket list” goal. Who cares that it was hotter than heck and the AC went on the fritz-who cares if I had a single fan blowing at high speed in the kitchen I was set to make the perfect pie. After much sourcing via cookbooks, internet and of course Pinterest I settled on using a combo of two cooks recipes.-the crust is from the most delightful blogger-Joy the Baker http://joythebaker.com/2011/08/peach-blueberry-pie/)

For the Crust:

2 1/2 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

In a food processor combine the flour, sugar and salt (pulse a few times until mixed together) then add butter that has been cut into small squares and pulse again until mixture begins to look like small pebbles. Now here’s the clincher-Joy advises to use 1 tsp. of Apple Cider Vinegar-(I’m telling you the girl is genius-because it really does make your crust flakey). Mix vinegar with the cold water and then pour into processor. Pulse again until mixture starts to ball up. Remove from processor and roll into two balls. Chill for one hour and then roll out on a floured surface 2 circles approximately 12 inches across. Lay first piece on bottom of pie pan and use second to put on top of blueberry after gently adding in pan.

 (and the filing from Ina Garten’s Perfect Blueberry Pie recipe. 

 http://www.barefootcontessa.com/recipes.aspx?RecipeID=993&S=0 

4 cups (20 ounces) fresh blueberries, washed and dried
½ cup sugar, plus extra for sprinkling
½ cup all-purpose flour
1 teaspoon grated lemon zest
¼ cup freshly squeezed lemon juice
1 tablespoon Cassis liqueur  ***(I didn’t have any in the house but the pie was delish without it. )
1 egg beaten with 1 tablespoon milk or cream, as egg wash

 Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place the blueberries, ½ cup of sugar, the flour, lemon zest, lemon juice, and Cassis in a large bowl and combine them well.

Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.

Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing – not stretching – it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top with the egg wash, cut three slits for steam to escape, and sprinkle with sugar.

 Bake for 45 minutes at 400 degrees on middle rack  until  top of pie is light golden brown (P.S. about  the 25 minute mark I put foil around the sides as not to burn them)

 I don’t know if it was beginners luck or the Pie God’s looking down on me and giving me a hand but the pie turned out perfect.

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