Beautiful Blueberry Pie

I really love pie. I'm not going to lie. One of the things that I can't fathom is the fact that Matt doesn't like cooked fruit. Thus...fruit pies (which I do really really love) are lost on him, so I rarely make them because either I need to a) eat the entire pie myself, or b) find a minon of friends to eat the pie with me. Now, I could totally eat an entire pie myself ... but I try not to. And I do have many friends that are more than willing to help a girl out, but then I need to find a time and a place to mesh our schedules to make this happen.

So, I've taken the opportunity this weekend to make myself a pie. I'm hoping to not eat the entire thing by myself tonight, but I guess we shall see.

I actually made a multi-berry pie today, following this basic blueberry pie recipe.

So, here you have it:

Blueberry Pie
adapted from The America's Test Kitchen Family Cookbook

Serves: 8
Prep Time: 15 minutes plus the time to prepare the crust
Total time: 1 hour 35 minutes plus cooling time

Ingredients

• 6 cups blueberries (30 oz) (or mixed berries)
  
• 3/4 to 1 cup plus 1 TBS sugar
• 3 to 4 TBS potato starch (can substitute corn starch)
• 3 tsp fresh lemon juice
• 1 tsp grated lemon zest
• 1/4 tsp allspice
• pinch of nutmeg
• 1 recipe Double-Crust Pie Dough (below this recipe)
• 2 TBS unsalted butter, cut into 1/4-inch pieces
• 1 egg white, lightly beaten

Recipe

1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500 degrees F. Toss the berries, 3/4 cup of sugar, 3 TBS of the starch, the lemon juice, lemon zest & spices together and let stand for 15 minutes. Add the remaining 1 TBS potato starch if the mixture has released too much liquid. Add up to 4 more TBS of the remaining sugar if the berries taste tart.
2. Meanwhile, roll out the top crust to a 12-inch circle. Spread the berries in the unbaked pie crust bottom and dot with the butter. Lay the other crust over the blueberries, seal & crimp the edges, and cut four vent holes. Brush the crust with the egg white and sprinkle with the remaining 1 TBS of sugar.
3. Place the pie on the heated baking sheet and lower the oven temperature to 425 degrees F. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature to 375 degrees F, and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving.
4. TO MAKE AHEAD: The pie can be stored at room temperature wrapped tightly in aluminum foil, for up to 2 days.

Serve with ice cream, whipped cream, or just by itself!!



Double-Crust Pie Dough (courtesy of The America's Test Kitchen Family Cookbook)

Yields: enough crust for 2-single crust 9" pies, or 1-double crust 9" pie
Prep time: 5 minutes
Total time: 1 hour 15 minutes (includes 1 hour of chilling time)

Ingredients:

• 2 1/2 cups all-purpose flour, plus extra for rolling out the dough
• 2 TBS sugar
• 1 tsp salt
• 8 TBS vegetable shortening, cut into 1/2-inch pieces and chilled
• 12 TBS (1 1/2 sticks) unsalted butter, cut into 1/4-inch pieces and chilled
• 6 to 8 TBS ice water

There are two methods here - one is using a food processor, the other is a hand-mixing method. I've only done this by hand.

1. Food processor method: Process the flour, sugar, and salt in a food processor until combined. Scatter the shortening over the top & process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Hand-Mixing method: Freeze the butter in its stick for until very firm. Whisk together the flour, salt, and sugar and press into the flour, using a fork. Grate the frozen butter on the large holes of a box grater into the flour mixture, then cut the mixture together, using two butter knives or a pastry blender, until the mixture resembles coarse crumbs.
3. Continue for both methods: Sprinkle 6 tablespoons of ice water over the mixture. Press the dough together, using a stiff rubber spatula until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
4. Divide the dough into two even pieces and flatten each into a 4-inch disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling it out and fitting it into a pie plate. (Note: I like to flour 2 pieces of wax paper and roll the dough out between them, it leads to easier clean-up).

TO MAKE AHEAD: The dough can be refrigerated, wrapped tightly in plastic wrap, for up
to 2 days or frozen for up to 2 months. Let the frozen dough thaw on the counter top until
malleable before rolling.