I love blueberries. I put them on cereal, I eat them in bagels. Breakfast bars of course. I don’t care about antioxidants. If they do something healthy, that’s nice too. I just like the way they taste. That and they’re really purple. Who names purple berries blue?
From the handy Bon Apetit Deserts Cookbook…
Best Ever Pie Crust (this is debatable):
2 1/2 cups unbleached all-purpose flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup (one stick) unsalted butter
1/2 cup non hydrogenated solid vegetable shortening or lard, frozen, cut into 1/2 inch pieces
5 tbsp. (or more) ice water
Blend the flour, sugar and salt in processor. Add butter and shortening. Using on/off, cut in until mixture resembles a coarse meal. Transfer mixture into large bowl. Mix in 5 tablespoons of water, adding more ice water by teaspoonfuls, if needed, until moist clumps form. Gather the dough into a ball; divide in half. Flatten each half into a disk, wrap in cellophane and chill at least 20 minutes.
Point of note: make sure your processor is big enough to accommodate the above crust recipe or things could get messy and frustrating…
While the crust is chilling, prepare your blueberry filling. Yes, I meant to do that.
32 ounces frozen wild blueberries or regular blueberries (unthawed) of 7 cups fresh wild blueberries or regular blueberries ($14 total at your local HEB)
1 cup sugar
1/4 cup cornstarch
2 tbsp. fresh lemon juice
1 tsp. finely grated lemon peel
Heavy whipping cream
Vanilla ice cream (also known as pie garnish)
Combine the blueberries, sugar, cornstarch lemon juice and lemon peel into a medium-sized saucepan. Cook over medium heat until mixture thickens and bubbles, stirring occasionally, about 15 minutes. Continue to cook 1 minute longer, stirring constantly. Cool until warm.
Position rack in bottom third of oven and pre-heat to 400 degrees F. Roll out one disk of dough on a lightly floured surface to 12 inches around. transfer to a 9 inch diameter pie dish and trim dough so 1 inch hangs over the edge. Spoon the filling into the crust. Roll out the remaining dough to 13×10 inch rectangle, cut into 2/4 inch wide strips. I hope you have a ruler:) Arrange half the dough strips atop the filling, spacing evenly. Arrange the remaining strips at a right angle atop the first strips. Weaving is optional or, in my case, not realistic. Brush the crust edge with the cream so the strips adhere. Trim the dough strips even with the overhang on lower crust. Fold the edge of crust up over strips, pressing gently to seal. Crimp the edges decoratively. Brush the edges and the lattice lightly with cream. I didn’t do the previous six sentences, The cream was an oversight and the crust work was in need of some piecrust ninja. There wasn’t one to be found.
Place the pie on baking sheet and bake until crust is a golden brown, about an hour. Cool pie on a rack for about an hour.
Serve the pie warm or at room temperature with vanilla ice cream garnish.
The pie bubbled over quite a bit and the presentation is messy but it’s tasty. And I like tasty just as much as I like blueberries, bubbled over or not.