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Thursday, July 22, 2010

Blueberry Pie

This pie is so delicious, I'd almost say it's to die for. I have made it twice now (because once just wasn't enough) and I think it is the best blueberry pie that I have ever had. The recipe is from Annie's Eats and I took a hint from her and did star cutouts for a Fourth of July theme.

I used the pie crust recipe that Annie recommended from Williams-Sonoma and it turned out perfectly flaky. I used a food processor for the dough which makes it super simple. If you use a food processor, be sure to not over mix. Pulse gently until ingredients are just combined.

This pie is definitely going to be a summer staple at our house. We like ours to be served warm and topped with vanilla ice cream.



Ingredients:
2 rolled-out rounds basic pie dough
4 cups blueberries
1 tbsp. fresh lemon juice
¾ cup sugar
3 tbsp. cornstarch
½ tsp. finely grated lemon zest
¼ tsp. salt
¼ tsp. cinnamon
1 tbsp. cold unsalted butter, cut into pieces
1 egg
1 tbsp. water

Directions:
Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds. Set pan aside in a cool place until ready to fill.

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter pieces.

Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds. Crimp the dough rounds together to seal the edges. Be sure to cut vents in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Position a rack in the lower third of the oven and preheat to 375°. In a small bowl beat the egg and water with a fork to make an egg wash. Brush onto the top crust just before baking.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving.

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing) and increase the baking time by 10-15 minutes.





 

Linked to Finding Joy in My Kitchen's Countdown to 2011: Desserts

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3 Comments:

Anonymous Val said...

I have never made a blueberry pie before but this looks so good!

July 22, 2010 at 10:38 AM  
Blogger SnoWhite said...

You can come to my house this summer and teach me how to make this! Wow. I'm not very good at pie crusts.... but you sure are! Did you teach yourself?

Thanks for linking this up.

December 31, 2010 at 11:46 AM  
Blogger Christina said...

@SnoWhite I did teach myself, its actually quite easy if you use the food processor. I love the basic pie dough recipe from Williams-Sonoma, it turns out so buttery and flaky. Here is a step-by-step tutorial that I posted: http://www.candcmarriagefactory.com/2010/07/lattice-pie-crust.html

December 31, 2010 at 12:24 PM  

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C + C Marriage Factory: Blueberry Pie

Blueberry Pie

This pie is so delicious, I'd almost say it's to die for. I have made it twice now (because once just wasn't enough) and I think it is the best blueberry pie that I have ever had. The recipe is from Annie's Eats and I took a hint from her and did star cutouts for a Fourth of July theme.

I used the pie crust recipe that Annie recommended from Williams-Sonoma and it turned out perfectly flaky. I used a food processor for the dough which makes it super simple. If you use a food processor, be sure to not over mix. Pulse gently until ingredients are just combined.

This pie is definitely going to be a summer staple at our house. We like ours to be served warm and topped with vanilla ice cream.



Ingredients:
2 rolled-out rounds basic pie dough
4 cups blueberries
1 tbsp. fresh lemon juice
¾ cup sugar
3 tbsp. cornstarch
½ tsp. finely grated lemon zest
¼ tsp. salt
¼ tsp. cinnamon
1 tbsp. cold unsalted butter, cut into pieces
1 egg
1 tbsp. water

Directions:
Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds. Set pan aside in a cool place until ready to fill.

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter pieces.

Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds. Crimp the dough rounds together to seal the edges. Be sure to cut vents in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Position a rack in the lower third of the oven and preheat to 375°. In a small bowl beat the egg and water with a fork to make an egg wash. Brush onto the top crust just before baking.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving.

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing) and increase the baking time by 10-15 minutes.





 

Linked to Finding Joy in My Kitchen's Countdown to 2011: Desserts

Labels: