Blueberry season ended a few weeks ago. Luckily, we found some free time and a place to pick your own organic berries.
We enjoyed lots of blueberry goodies, none more so than blueberry pie.
It didn't last long.
The squirt also likes eating cooked and pureed blueberries for breakfast. His favorite way to eat them is mixed in with some yogurt.
Blueberry Pie
Adapted from Cooks Illustrated
July 2008
Pie dough for a double crust
7 c fresh blueberries
1 large Granny Smith apple, peeled and grated on large holes of a cheese grater
2 tsp grated lemon zest
2 tsp fresh lemon juice
¾ c sugar
2 Tbs quick-cook (minute) tapioca, ground
Pinch table salt
2 Tbs unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 tsp water
Roll half the pie dough into a large round disk to 1/8 inch thickness. Place dough carefully in a deep dish pie plate, patting to fit snugly inside the plate. Let the extra hang over the edge.
Adjust oven rack to lowest position. Place a rimmed baking sheet on oven rack and heat oven to 350 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until most of berries have broken down and mixture is thickened and reduced, about 8 minutes. Let cool slightly.
Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 4 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to the dough-lined pie plate and scatter butter pieces over filling.
Roll out the other half of the pie dough to 1/8 inch thickness. Cut strips ½ inch thick and place across the top of the filling in a lattice pattern. Trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture.
Place pie on heated baking sheet and bake until juices bubble and crust is deep golden brown, 45-55 minutes. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
We enjoyed lots of blueberry goodies, none more so than blueberry pie.
It didn't last long.
The squirt also likes eating cooked and pureed blueberries for breakfast. His favorite way to eat them is mixed in with some yogurt.
Blueberry Pie
Adapted from Cooks Illustrated
July 2008
Pie dough for a double crust
7 c fresh blueberries
1 large Granny Smith apple, peeled and grated on large holes of a cheese grater
2 tsp grated lemon zest
2 tsp fresh lemon juice
¾ c sugar
2 Tbs quick-cook (minute) tapioca, ground
Pinch table salt
2 Tbs unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 tsp water
Roll half the pie dough into a large round disk to 1/8 inch thickness. Place dough carefully in a deep dish pie plate, patting to fit snugly inside the plate. Let the extra hang over the edge.
Adjust oven rack to lowest position. Place a rimmed baking sheet on oven rack and heat oven to 350 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until most of berries have broken down and mixture is thickened and reduced, about 8 minutes. Let cool slightly.
Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 4 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to the dough-lined pie plate and scatter butter pieces over filling.
Roll out the other half of the pie dough to 1/8 inch thickness. Cut strips ½ inch thick and place across the top of the filling in a lattice pattern. Trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture.
Place pie on heated baking sheet and bake until juices bubble and crust is deep golden brown, 45-55 minutes. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.
Even though Blueberry Season is over, I was thinking about making a blueberry pie for a blogging event next month. I think I'll try this recipe! Looks great.
ReplyDeleteLooks delicious! And what a cute little one, love the mouth covered in blueberries LOL
ReplyDeleteWhat a gorgeous pie AND a gorgeous baby! :)
ReplyDeleteWhat a gorgeous pie and how lucky that we are starting to have blueberries being sold here. And what a cutie .... looks like someone really enjoyed their pie.
ReplyDeleteBlueberry season is still a few weeks away around here and I can't wait. I've been looking forward to making blueberry pie for months now!
ReplyDelete