Blueberry Pie

IMG_1059.JPG

Let's talk about pie. More specifically, ooey, gooey, juicy, delicious blueberry pie.

Everyone should know how to make a good pie crust. It is essential (feel free to disagree, but I feel very strongly about this.) The perfect pie crust should be flaky and buttery and a beautiful shade of golden brown. Mealy crust is the worst. I feel sad talking about it. Some people prefer a mealy crust  (I'm not an emoticon person, but insert sad face here.) If you are one of those people, and you know who you are, then a) you're missing out and b) if you insist on having mealy crust, all you have to do is mix the dough a little more until you don't see any more streaks of butter. 

For the rest of you, try to keep everything as cold as possible throughout the whole process. You don't want the butter to melt. If the butter gets soft and melty, then it will absorb too much flour and won't make those beautiful pockets that are formed when the water from the clumps of butter evaporates and results in those perfect flaky layers of crust. So if things start feeling mushy, get them back into the refrigerator. Stat. 

Pie Pastry:

2 1/2 Cups All purpose Flour  

2 Tbs. Granulated Sugar

1/2 tsp. Kosher or Sea Salt

1 Cup Unsalted Butter

1/2 Cup Ice Water 

1 Tbs. Lemon Juice

Start by combining the flour, sugar and salt in a bowl. 

Cut your (COLD) butter into 1/2" cubes. (They can be smaller cubes, but you'll be bummed out if they are bigger cubes because it means a lot more squishing which means more chance of melting butter which ultimate means.....mealy crust. Sad.) Toss the butter cubes into the bowl. Using just your fingertips, as they are the coolest part of your hands, rub the butter into the flour until the mixture looks coarse and crumbly. You still want butter clumps that are about 1/2 the size of a blueberry (or rather, the size of a smallish pea.) 

Drizzle the ice water and lemon juice over the butter/flour mixture and toss it with your hands or a fork to evenly distribute the liquid.  

Once the dough looks like a shaggy mess (yes, thats how it is supposed to look) dump it onto a counter that had been dusted with flour. Press the dough together gently but firmly. Fold it over onto itself. Keep pressing and folding until all the loose bits have been incorporated and the dough all holds together. Divide the dough and shape it into two discs. wrap the discs in plastic wrap and place them in the refrigerator for at leaf half an hour (up to three days.)

Make your blueberry filling:

24  oz fresh Blueberries

1/4 Cup Sugar

1 Tbs. Lemon Juice

1/4  tsp. Salt

Toss all of the ingredients together in a bowl and set aside. Really. Thats it. 

Pre heat the oven to 350 degrees F.

Once the dough discs have been properly cooled, generously flour your work space. Pull the dough out of the refrigerator, and roll it out to about a quarter inch thick. Dust off the flour and drape the dough in the pie pan. Press it into the corners and sides letting it hang over about an inch on all sides.  Set it back in the refrigerator while you roll out the second disc of dough to roughly the same size and shape. 

How you prepare your pie top is all a matter of preference. The bottom line is that it has to have holes. The steam from those wonderful juicy blueberries has to escape. Or else your pie will explode. Not really. But it will definitely get weird. You can use a cutter to cut shapes out of the top before you put it on, you can put it on as one piece and cut slits in it, or you can do a lattice top. Fancy. 

Once you pour your filling into the pie shell and your top has been placed on top of the pie, crimp the edges together. I like to brush the top of the pie with egg wash and sprinkle the top with turbinado sugar, but this is a nonessential step. 

Egg Wash

1 Egg

1Tbs Cream

Bake at 350 for about fifty minutes to an hour. Maybe longer. You're just waiting on that lovely golden color. If the edges start to get too dark, wrap them with tin foil, leaving the center exposed. 

One it is done, let it cool. This is the hardest part, but it is really imperative because you want the juices to set up at bit so the filling will be less runny when you cut into it.