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Blueberry pie


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  • 2. So we havent talked for a while and Ill start by telling you one thing - Ivenever eaten a blueberry pie, ever. Ive got these two friends (guys, mind you),who cant stop going on about their affection for a good blueberry pie. One fineday one of them tweeted - "Where can I get a good piece of blueberry pie?" andthat got me wondering.The deal is I havent seen fruit pies (fruits in general - berries, apple, otherstoned fruits, not just blueberry) being served in the dessert section ofrestaurants here. Dessert bars and shops would bake tarts with fruits and pastry
  • 3. but a simple honey pie is never served, possibly as it would be considered too...homey? No one knows. With these two macho men waxing lyrical every now andthen about gooey berry filling oozing under steaming, flaky pie crust filled withhip-enriching butter, I started fantasizing about how it would taste like, if andwhen I successfully bake one.
  • 4. After some digging around, I found Debs and Marthas pie crust gourmet recipeswith pictures to be essentially the same - a short crust pastry or pâte brisée. Icombined the method of using the food processor to incorporate the butter andhands to work in the water. The warm and humid weather in Singapore wouldvemeant disaster by the time Id manage to cut the butter and flour into pea-sizedcrumbs with a pastry cutter. Whichever method you choose, Id say just makesure you still see some chunks of butter in the dough for that promise of flaky,crumbly awesomeness.
  • 5. All of Debs pie crust tips were proven to be useful, after all she wrote a trilogy ofpie crust 101. Keep everything cold - I chilled my flour mixture, the food processorblade and mixing bowl. If my food processor bowl couldve fit into my tiny fridge,it wouldve gone in there too. Work quickly and decisively when rolling out thecold dough (be patient and wait the two hours out!). Forget about rolling up thedough around the pin just to get it stuck and tearing later, transfer by folding.Marthas method to use parchment when rolling was what I hung on to religiously- it wouldve taken just minutes for the dough to stick to my counter, thoughsometimes I dream about having practical, commercial grade stainless steel
  • 6. worktops, but I digress. For those of you stressing about potential latticemadness, again, my favorite lady has a complete guide.Now, Ill leave you with the reason why I love this pie. Other than the fact that thecrust was just how I wanted it to be and the fillings flavor lifted with that smallincorporation of a lemons zest. Other than the fact that it became my lunch witha melting scoop of vanilla bean ice cream. Vijay, my crazy other half who wont gonear a blueberry or any other berries, ate an entire slice and claimed it wouldvebeen just as good without the ice cream. I made my man eat blueberries whole,nothing hidden like puree/jam/sauce/milkshake but actual, in-your-faceblueberries. I shouldve listened to those two men sooner.
  • 7. Blueberry PieAll butter pie crust recipe from Deb Perelmans Smitten Kitchen, pie recipeadapted barely from Martha Stewart.Yield: A 9-inch round very tall pie or 11-inch round fairly level pie.Note: A standard pie dish/pan would be 9 inches but I accidentally got myself an11-inch Staub (dont ask). Therefore if you have one large lonely-looking dishthere in the corner mostly ignored by 9-inch recipes, fear not. The pie crust recipeworks with some slight dividing modification which I included in this recipe.Pâte brisée: 2 1/2 cups flour 1 tablespoon sugar 1 teaspoon salt 2 sticks/8 ounces/16 tablespoons/1 cup unsalted butter, diced into 1/2-inchpieces and very cold 1 cup ice waterFilling: 8 cups/4 pints blueberries, picked over 1/2 cup sugar 1/4 cup all purpose flour zest of 1 lemon juice of 1 lemon 1 egg yolk 1 tablespoon milk
  • 8. PREPARATION INSTRUCTIONS1. Prepare the pie crust: In a food processor, pulse together flour, sugar andsalt, 2-3 times. Retrive the cold butter from the fridge and add it to thefood processor. Pulse in short 2-seconds bursts till the butter pieces are thesize of tiny peas, roughly, about 3-4 times. It doesnt have to look even allover, be careful not to overmix the crumbs. Pour out the mixture into alarge cold bowl.2. Drizzle about 1/4 cup of the ice cold water over the butter and flourmixture. Gather the dough together quickly with your fingers. Add in smallamounts of water gradually till dough comes together. (I used just about1/2 cup of water, how much depends on your environment and humidity.)Gather the dough into one ball and knead gently just to incorporate. Dividethe dough in half (or about 60:40 ratio if you are using an 11-inch pie dishlike me), and place each ball on a piece of cling wrap. Wrap each dough intoa disk and chill in the fridge for at least 1 hour, preferably 2 hours, beforeusing. (I chilled mine for 2 1/2 hours.)3. Prepare the pie: On a lightly floured piece of parchment paper, roll out onedisk of dough to a 12-inch round (if using an 11-inch pie dish, roll out thelarger disk into a 14-inch round). Dust the rolled out dough with some flourand fold it very loosely into quarters. Quickly transfer the dough into thepie dish, centering it, then unfold and press it gently onto the dish. Dust ofexcess flour with a dry pastry brush. Fold edge of dough over and under,chill pie shell until firm, about 30 minutes. Reserve the parchment paperaside.4. While the pie shell is chilling, place blueberries in a large bowl and withyour hands, mush up about 1/2 cup of berries, letting them fall into thebowl as you go along. Add in the sugar, flour, lemon zest and juice; stir witha spatula to combine. Set aside. Retrieve the second dough ball from thefridge and roll it out to an inch larger than the pie dish on the same
  • 9. parchment used earlier, floured lightly. With a pastry cutter, cut the doughinto 1-inch wide strips. Retrieve the pie shell from the fridge when the timeis up and spoon the berries mixture into it. Arrange the strips of dough topin a lattice pattern and crimp accordingly.5. Bake the pie: In a small bowl, whisk together egg yolk and milk. Brushlattice surface and pie border with egg wash. Refrigerate pie until firm,about 30 minutes. Meanwhile, preheat oven to 400°F/200°C, with rackplaced at the lower third. Line a baking sheet large enough to hold the piedish with parchment. Place the chilled pie on the baking sheet and bakeuntil crust begins to turn golden, about 20 minutes. Reduce oventemperature to 350°F/180°C. Continue baking until crust is deep goldenbrown and filling is bubbling in the center, about 40 to 50 minutes more.(Mine was done at 45 minutes, be sure to check for the bubbling juices.)6. Transfer pie to a wire rack to cool slightly. I like to eat it still warm, with acold scoop (or two) of vanilla ice cream on the side. Pie is best savored theday it is baked, but can be kept at room temperature, loosely covered withfoil or cling wrap, for up to 2 days.Source: