I usually pretend I don’t like pie, like I can give or take it… This pie issue stems from the misconception that dessert must contain chocolate. Without chocolate, it’s more accurately defined as a snack or breakfast (I’ll still eat this pie for a snack or breakfast, don’t be fooled!). Since most pies don’t have chocolate, I’ve just mentally blocked it from my brain as something I like or waste calories on for dessert. Dumb, this-is-dumb.

I had 3 pieces of blueberry pie yesterday, THREE!!! With ice cream. I still stand by my pie pickiness, I can give or take it, mooooost of the time. But this pie, I can not give it, I must take it, take take take, like a greedy little 2 year old who won’t share her toys.

Since I made this for my dads for father’s day, I had to put on my big girl pants, stop being so greedy, and share. I pouted, silently. My dad and father-in-law are just simple dudes, with simple taste buds. And you know what, they both don’t really care for chocolate. I mean, they like it, they’ll eat it, noooo problem. They’re awesome like that. But if they had their choice, they prefer fruity, zesty, tart, classic dessert. Like non-chocolaty pie.

Let me summarize the men around me: husband doesn’t like ice cream, dad’s don’t like chocolate. I’m surrounded by aliens.

Given my dad’s simple dessert preferences it seemed like an easy choice to make them pie on their day. I first bought cherries, LOTS of cherries. Only to remember I don’t have a cherry pitter. Listen, there’s no way I’m going to cut 6 cups of cherries. So I went back to the store for blueberries, because there’s not an ounce of cutting or slicing involved. Phew. And they’re in season so they’re amazingly plump, juicy, sweet and delicious. It was a good choice.

My goals with this pie:
1. Make a flakey sturdy crust. I didn’t want it all soggy, flappy (I made that up) and limp. I wanted a sturdy pie crust that could hold the filling. It needed to be flakey too. Not just buttery and dense, but I wanted to taste layers of buttery pastry goodness. The crust on the edge (the real thick part), it remindeds me of a croissant. And if that doesn’t scream buttery flakiness, I don’t know what does.

2. Make a filling that wasn’t too runny and soupy. When I cut into pie, I don’t want half the pie sliding out from under the top crust into the empty space I left when I removed my slice. I want to slice into pie and have it stay in tact, well, as in tact as gooey delicious pie can be. The inside is thick enough where it doesn’t slide out, but some juice does run out because well, it is a juicy fruit pie.

Moral of the story: I love THIS pie, Sweet Blueberry Pie. OK fine, and in the fall I do love a good apple pie. This pie isn’t ‘perfect,’ but what is? I made the crust on a the edges a tad bit thick, so it started to droop over while it was baking. Although it doesn’t look perfect, all is forgiven after 1 bite.

Sweet Blueberry Pie

Ingredients

    Buttery Flaky Crust:
  • 2 1/2 cups flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 sticks (1 cup) unsalted butter, VERY cold
  • 1/2- 1 cup ice water
  • Blueberry Filling:
  • 6 cups fresh blueberries
  • 1 tbsp cornstarch
  • 1/4 cup flour
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1 tbsp lemon juice
  • 1 tablespoon cold unsalted butter, cut into small bits
  • Eggwash: 1 egg, beaten with 2 tablespoons water

Instructions

To make the crust:

In a large bowl, stir the flour, sugar and salt. Cut the cold butter into smaller cubes and add them to the bowl. Using a pastry cutter, cut the butter in until the butter is about the size of peas. The butter pieces will be all different sizes, but you don’t want to OVER work the dough, so ‘pea size’ is just a general rule. You can also do this in food processor, but using a pastry cutter is really easy (if you have one).

Slowly add in 1/2 cup ICE COLD water and mix with a wooden spoon or spatula. Add in more cold water, 1 tbsp at a time, until the tough is thick and starts sticking to your spoon. Then use your hands and give it a quick knead (only about 5 kneads) to really gather the dough.

Divide the dough into 2 pieces, lay on a piece of plastic wrap, from into a small disk, wrap it up, and put it in the fridge for at least 2 hours. At this point you can leave the dough in the fridge for up to 1 week, or you can freeze it up to a couple of months.

To make the pie:

Preheat oven to 400°F.

Stir together the blueberries, cornstarch, flour, sugar, salt, and lemon juice gently in a large bowl.

Roll out half of chilled dough on a floured work surface to 13-inch round (or something that slightly resembles a circle). Fold the circle in half, then in half again and place the point in the center of the pie plate, then unfold the crust. Or you can roll it around the rolling pin and unroll it over the pie plate. Trim edges so you have a half-inch overhang.

Scoop the blueberry filling into pie crust, discarding the majority of the liquid that has pooled in the bowl. add the little bits of butter to the top of the blueberries.

Roll out the remaining dough into a 12-inch round on a lightly floured surface, and slice into strips. 1/2-1 inch thick (your choice) and weave the strips over the blueberry filling, leaving a 1-inch overhang. Fold the overhang under (or over, if that’s easier) the bottom crust, pressing the edge to seal it. Use your thumb and index finger with one hand, and your index finger knuckle on the other hand to ‘crimp’ the edge of the pie. Brush the egg wash over over lattice top (a little will get on the blueberries, that’s ok.

Bake the pie in the middle of the oven for 25 minutes. Lower the temperature to 350 degrees. and bake for an additional 25 to 30 minutes. Until the crust is golden and the blueberries are bubbling through. Let the pie cool on a rack. Can be made up to a day ahead of time (maybe more, but I made mine 1 day ahead and we demolished it in 1 sitting).

http://www.fatgirltrappedinaskinnybody.com/2012/06/sweet-blueberry-pie/

Pie Crust adapted from Smitten Kitchen

I made vanilla bean ice cream to go on top of each slice too… but that post will be for later. I’m on a bit of a ‘classic dessert’ kick. No frilly bells and whistles, just classic and simple, but extremely flavorful and delicious. Like pie. And ice cream. And there might be some cake in there too! Since I never went to culinary school, or don’t have any technical ‘training,’ I’m teaching myself as I go, and sharing that with you.