Aren't blueberries beautiful? They are my Dad's favorite fruit and pretty amazing little things. They were delicious and made me feel a little better about this week's Dorie treat- Double Crusted Blueberry Pie. I love pie. I love making it, eating it, and sharing it. Before I go any further, I'd like to share a great tip I learned in my cooking class at BYU- line your measuring cup with a big square of plastic wrap before scooping in the shortening. Then, just pull out the plastic by the sides and dump the shortening into whatever you need (or toss it into the freezer for a good chill before making your crust). Okay, I just wanted to make sure everyone got that before I moved onto more photos of lovely fruit. I know that was kind of random, but when you no longer have to scrub out a slimy measuring cup you'll be grateful!
So... blueberries are a superfood! I did a little research and can't believe how good they are for your heart, your brain, your skin- everything! So butter pie crust might not be the best vehicle, but at least you're getting your share of antioxidants in while enjoying this fabulous pie!
There's also something wonderful about eating pie, something homey and relaxing. I loved the color on the crust and the overall look of this dessert. It wasn't fancy or daunting but inviting and welcoming! My cousin came for lunch and after the main course she casually said, "So... are we going to break into that pie or what?" That's my kind of dessert.
This is the first time I've made a mainly- butter pie crust. While it was a little more temperamental than my stand-by, it was SO good. My husband commented on how much he loved the flavor of the dough. I used a small pie tin (an old Marie Callendar's) and it made enough for that, three pieces, a few pie crust cookies. After I got used to the softer texture of this dough, everything went fine. I had made the dough the night before and set it out on the counter for a couple of minutes before I rolled it out. After I assembled the pie, I trimmed the edges. I like to balance the pie on one hand and rotate it while I trim with the back of a paring knife. It fast and effective and makes lots of scraps that my husband dutifully gathers up.
I used egg wash (with a sprinkle of sugar) like Dorie recommends on the big pie and milk on two of the minis. It was pretty close after baking so in the future I'll go with whatever is at hand.
That is some beautiful and tasty pie filling, if I do say so. I was shocked by how great the filling came together- a little blueberry, flour, sugar, zest, and lemon juice yielded some delicious filling (and coming from a strawberry girl, I was shocked how much I liked it!) It was a little juicy, as you can see from the oozing on top, so I might add a little Ultra Gel next time, although I think the juices running over just increases the anticipation.
The mini-pies looked so good straight out of the oven! I'm not sure why smaller things are so appealing, but they certainly are!
This little pretty LOVED the blueberry pie and made such a cute face when we told her to stick out her tongue and let us see if it was blue! And it was. Along with several toys, my sons knee and calf (how did you get blueberry there, baby?) and this little girl's dress. But it was totally worth it. The recipe is available at Amy's Blog. It's simple, easy, and I'm told it's national blueberry month, so go make some right now!