Did you all have a mouth-watering and yummy holiday season? Did you ring in the new year with some memorable food and drink? My family did and one of the many highlights was blueberry pie. That’s right! We decided to make a summertime pie on Christmas Day. It was a touch of sunshine on an otherwise gray and rainy day. And I made it with the dough you saw in my Pie Dough for Dummies post late in December. And all the while I didn’t even know that nearly every list of 2011 Food Trends says that sweet and savory pies will be all the rage in 2011. A January 2nd NPR article went so far as to title their list “Cupcakes Are Dead. Long Live the Pie!” Can it be true???
A Yummy Warning: I’m about to sabotage your New Year’s weight loss resolve by talking about and sharing pictures of my very trendy blueberry pie. Stay strong.
Since I promised to fight the demons of dough to the
bittersweet end, here’s the next stage of my personal Doughaphobia Recovery Process – preparing a real pie and sharing the results with my friends and family. In the last post, I walked you through the dough-making process up to the point the dough is refrigerated. Here’s a look at how to turn that dough into a crisp and flaky crust that surrounds a brilliantly blue berry filling that contrasts beautifully with your well-formed crusty exterior (I’m speaking of the pie here people).
Here’s how I tackled the task:
About 45 minutes before I wanted to roll out the dough, I took it out of the refrigerator (our house is cold; if yours isn’t, then 30 minutes should be fine). While it was softening, I prepared the blueberry filling.
I used the filling recipe from Simply Recipes, a wonderful blog by Elise Bauer. Since it is not blueberry season and the blueberries in the store are expensive, I bought 3 cups fresh and 3 cups frozen. The frozen berries were lovely-looking. To be sure the taste was right, we defrosted one and tried it side-by-side with the fresh. The frozen berries were actually sweeter than the fresh and much less expensive. At $1.99 a bag at Whole Foods, you can prepare a delicious blueberry pie in the dead of winter for about $5 including the cost of the dough ingredients. When using frozen, just be sure to let them defrost and drain completely so the filling isn’t runny.
After the dough softened up, I cut it in half and formed each half into a flattened disk-shaped piece about 5 or 6 inches in diameter. Using my floured marble rolling pin on a well-floured granite counter, I rolled the first piece out carefully, using my bench scraper to move it around and being careful to roll in all directions to maintain some resemblance to a circle. After reaching about 13 inches in diameter, I brushed the excess flour off the top and folded it in quarters, brushing off excess flour along the way.
I placed the dough in the 9.5 inch shallow glass pie dish, making sure it hugged the bottom and sides, then added the filling, dotted it with butter, and proceeded to roll out the top crust just as I had done the first.
Once it was rolled out and placed on the pie, I somewhat clumsily, but effectively crimped and sealed the edges. Along the way, I ended up with a little extra dough which my daughter handily used to decorate the top of the pie. I then brushed it with egg wash, cut slits for vents and happily placed it in the oven to bake. It was ready when I could see the filling starting to poke its way out of the vents in a thick, bubbly manner.
Important serving note: Be sure to let the pie cool completely before slicing so the filling stays in tact when you slice it. If you like your pie warm, I recommend reheating each individual slice briefly in the microwave, rather than heating the whole pie.
My family agreed the pie looked pretty darn good for my first ever double crust pie. What’s even better is that it tasted yummy too! The blueberries were still plumply in tact and each bite held a surprise burst of blueberry juice that was slightly sweetened but not overtly so. And the leftovers the next morning were even better than the first day.
It was a great way to end the year – eating luscious blueberry pie with my family, basking in the knowledge that I had faced my fear of dough and unknowingly jumped on one of the hottest food trends of 2011. To my fellow doughaphobes – write to me when you’ve made your own dough and pie. It’s step #4 in the recovery process – share with your friends. If there is any other “food fear” you want to tackle and need some encouragement or ideas, leave a comment below and I’ll be glad to help you get started on the road to anxiety-free cooking and baking.
Thanks for joining me on my blog journey in 2010 and I’m excited to share more yummy food, trends, and stories in 2011.