Oh My God.If you love blueberries, then you have to try this pie. The crust came out perfectly crispy and reminded me of my Mom's Christmas shortbread cookies. What's not to love!?
The crust:
- Pulse 3.5 cups of flour,1/4 cup sugar and 1 tsp salt in a food processor.
- Add 1 stick diced cold butter, combine.
- Add 2 more sticks and pulse until the mixture is like thick sand.
- Add 1 tbsp white vinegar
- Gradually pour in 1/3 cup ice water and combine well.
NOW: Pour out onto a floured surface, make a ball, flatten it out, cover it in saran wrap and put it in the fridge for an hour.
The filling:
- Simmer 3 cups blueberries, zest of one lemon, with 1/2 cup good quality maple syrup- reduce by half (20 mins).
- While that's working, in a huge bowl mix: 4 cups blueberries, another 1/2 or so of maple syrup, 3 tbsps quick cooking tapioca, 1 tbsp lemon juice, 2 pinches of nutmeg and 1/4 tsp salt.
- Combine both blueberry mixtures; let cool.
Making the pie:
- Preheat oven to 425
- Divide cold dough in half; roll out first piece until 1/2 inch thick and place in pie dish. Add cooled blueberry yumminess. Roll out remaining dough and cover the berries. Push the crusts together to seal and trim the edges. Pinch again.
Brush cold milk on the crust and sprinkle with coarse sugar. Cut slits in the crust to allow for steam to escape...be fancy!!! I did a flower-type design.
- Next, place foil or tin pie-crust cover over and bake for 30 minutes.
- After 30, remove the tin foil and bake for another 30 minutes.
Bluelicious!
Ok, so what can I say? Imagine the best homemade pie you ever ate. That tastes like a piece of cardboard with sugar on it compared to this. This is the best Bluebery Pie I have ever tasted, hands down.
ReplyDeleteThe Crust tastes just like June's delicious Christmas Shortbread cookies. Bravo!
Yes you are right Mike Squirrel!
ReplyDelete