blue as blueberry pie

Fall is almost here, and I am a little torn.  I am completely ready for pumpkin everything: Pumpkin Spiced Lattes, pumpkin muffins with cream cheese frosting (aka cupcakes),  and glittery pumpkins!

But, alas, I am sad at all that we are losing: berries, watermelons, good tomatoes, and long days.

When my parents were out here in August, we got a nice big flat of blueberries.  Although I was made of blueberries for a while, luckily, I froze some.  The frozen blueberries did not last long because they just found their way into this pie.

Disclaimer:  Excuse the crimping.  I promise to continue baking pies so that I can practice crust crimping.  Also, excuse the weird squiggly shape on the crust.  I tried to make a heart with leftover pastry.  It was promptly taken off the pie as soon as it came out of the oven and consumed.

Blueberry pie

Blueberry Pie
Yield 1 pie
Adapted from Better Homes and Gardens New Cook Book

Double-Crust Ingredients:
2-1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup butter
8 to 10 tablespoons cold water

Directions for Double-Crust
1.  Stir together flour and salt.  Use a pastry blender to cut in butter until the pieces are pea size.

2.  Add 1 tablespoon of water one at a time into the flour mixture until moistened.  Divide pastry in half and form each into a ball.  (At this point, I refrigerate the dough until I am ready to make the pie, or to keep the butter cold)

3.  On a lightly floured surface, flatten the ball of dough with the palm of your hand.  Roll from the center out to a circle 12 inches in diameter.

4.  Wrap the disc around your rolling pin to transfer to the pie plate.

5.  Roll the remaining ball of dough into 12 inches to be used on top of the pie.  Cut slits in the top to release steam.  Crimp the edges .

Blueberry Filling Ingredients:
5 cups blueberries, fresh or frozen
2/3 to 3/4 cup of sugar (I used 2/3)
3 tablespoons all purpose flour

Directions for Blueberry Filling
Combine all ingredients until blueberries are coated.

Blueberry pie filling

Directions for baking:

1.  Cover edges of pie crust with foil.  Bake for 20 minutes (or 50 minutes for frozen fruit).

2.  Remove foil and bake pie for 25 to 30 minutes more until the delicious filling is slightly bubbly and the pastry is golden.

3.  Cool on wire rack.

You should wait until it does actually cool, or else you might end up with a wickedly burnt tongue.  Once the pie is cooled, then, get your fork.  Eat a lot of pie.  Also, vanilla ice cream goes well on the side, or on top.  I should have saved a piece for the writing of this post.  I miss my pie.

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