Mason had a bright idea on the way to school today. “Let’s make a blueberry pie like pig on Word World.” Ahhh, I just smiled. Little did he know my secret phobia of pastries. I have never in my life made a decent pie crust. The crust is always so dry you choke on the first bite. Pies and delicate pastries have remained untouchable, until now. I had to call Stephen at work to see if he would come and take some back to the office with him. Yes, it was that edible. I really am feeling a smirk creep onto my face. I am not ready for Hell’s Kitchen yet, but someday Chef Ramsey.
Blueberries always remind me of my Aunt Ruth. I spent many summers with my Aunt. She always had several containers of fresh picked blueberries and strawberries in the freezer to make blueberry cobbler or strawberry compote for her pound cake. My Aunt Ruth loves to recall the time I came to her back door covered in oil from my Uncle JK’s house next door. I was a kid who loved mud.
Source: Martha Stewart
Makes 1 nine-inch pie
Pate Brisee (Pie Dough), recipe follows
1 large egg
1 tablespoon milk
6 cups frozen blueberries
2 teaspoons lemon juice
1/2 cup sugar (or less, depending on the sweetness of the berries)
1/4 cup all-purpose flour
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
1 tablespoon unsalted butter
1 tablespoon sugar, for sprinkling
On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes.
Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter.
Roll out the remaining pie crust dough to the same size and thickness. Brush the rim of the pie crust with the egg wash, and place the other pie crust on top. With scissors or a knife, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife, pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes.
Brush with the egg-wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to 40 minutes.
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
I had to use a pastry cutter because I do not have a food processor and the butter I used was frozen. I also had to substitute cream for the milk.