Blueberry Pie

Yes, it’s true. Blueberry season is here and that means PIE. Here is what has worked best for me:

Crust Ingredients:

2 1/2 cups whole wheat flour
2 sticks of unsalted frozen butter cut to 1/2 inch cubes
Pinch salt
Pinch sugar
4 to 8 Spoonfuls of ice water

Why make a crust? To be honest I went to a local store and looked for the pre-made variety. No luck. I asked and was told “it’s not in season”. Thank you not-very-much. Crust not in season? What is crust season? Blueberries everywhere and it’s not the season for pie crust?

So, without further hesitation:

Cut the stick frozen butter into 1/2-inch cubes. I suppose you could also just grate the butter. Combine flour, salt, and sugar in a bowl.

I chose to use a fork for the mixing, but that’s not recommended unless you really feel like you can crush butter into the mix by hand. The end result should be something that looks like a coarse meal with bean-sized pieces of butter.

Then add water 1 spoonful at a time, mixing until it all starts to clump. Pinch the dough and see if it holds together to test if it’s ready. If it still crumbles, add water.

Pull the dough out and separate into two disks, sprinkle them with flour on all sides, wrap in plastic and chill for in the fridge for an hour or more. Do not knead or roll yet. The butter bits should still be visible.

At this point you are almost ready to make pie.

Pull one dough disc from the fridge and put on a floured surface. Let it thaw for five or ten minutes. Give it a sprinkle of flour on top. Roll it out to a 12 inch circle and about 1/8 inch thick. Add flour to the surfaces if the dough starts to stick. Test with a spatula.

When you have the 12 inch discs ready, fold one in half then place into a 9 inch pie plate and put it in the fridge for about half and hour.

The other one goes on top, unless you are really hungry, don’t mind starting again and like to eat pie dough.

Now for the filling:

8 cups of blueberries (about 24 oz)
Spoonful of lemon juice
1/4 cup whole wheat flour
1/2 cup sugar
Pinch of cinnamon
Two tablespoons of unsalted butter
One egg
Spoonful of milk

Eat two cups of blueberries. Seriously, this helps. Then mix the remaining six cups of blueberries in a bowl with the sugar, flour, cinnamon, lemon juice. Once mixed thoroughly so all the berries are covered, pour into the chilled pie crust. See what I mean about the first two cups? No temptation to just eat the whole thing on the spot.

Sprinkle the top with pieces of butter.

Pull the other dough disc from the fridge and put on a floured surface. Let it thaw for five or ten minutes. Give it a sprinkle of flour on top. Roll it out to a 12 inch circle and about 1/8 inch thick. Add flour to the surfaces if the dough starts to stick. Test with a spatula.

Place on top of the berry filled crust. Tuck the top crust under the edge of the bottom crust. Press down with a fork to seal them together. Put the whole thing in the fridge for about 30 minutes.

Whisk together the egg and milk. Pull the pie out and brush the top with the egg and milk.

Cut a big X or several slits in the crust to let steam escape when baking. Place on the middle rack in the oven.

Bake for 20 minutes at 425, then 30 to 40 minutes at 350 until the juice is bubbling and thick.

Try to let it cool before serving, unless you like eating hot blueberry soup in a crust.

Serves one, maybe two.

What does this have to do with security? Did you eat the two cups of blueberries as I suggested? That’s a preventive measure. It helps ensure the pie will be completed. The blue stuff all over your hands and lips normally would be a detective measure, but by eating the two cups you have defeated the control mechanism. A much more serious look at security can be found in the National Sustainable Agriculture Information Service guide to Blueberries: Organic Production.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.