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.
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.