I have had this super craving to create blueberry pie! I have not done too much research on the different techniques people us to make the pie. I am a very big fan of blueberries and they are full on antioxidants, so they are good for you :)!
Finally, this week one day after a hectic day at work I purchased a few packages of blueberries and put my mind at rest and my skills to test. I made an unusually moist crust with a hint of cinnamon. Then I mixed blueberries with butter, bit of flour, sugar, cinnamon and brought the mixture to a simmer. Once I new I was satisfied with the mixture, I placed them in mini pie crusts, by filling them to the brim! I love blueberries! I proceeded to place them into the oven and went about the rest of my evening. Next thing I new I smelt something very scrumptious!! I checked the pies......
Apparently a small explosion occurred in my mother-in-laws oven!! However, it smelt amazing!! I immediately took action; removed the wreckage from the oven. Then, removed the pies from the sticky aftermath of the pan. The pies did taste very good, the crust a bit strange possibly from the over moistness.
My Grandmother is always telling me that I may as well try it. She really is a great source to go to during interesting times. Well, that evening while I was planning the attack on cleaning the oven, Grandma's voice came into my head. I thought to myself when something goes array you need to give it another go. My Grandmother is a go getter, and really bossy :), but very honest. (my life would not be the same without her). Anyway, as I was thinking about what she would be telling me I decided I would give the blueberry pie another go.
This round I decided to play it a bit more safe and make a regular sized pie. With fresh blueberries and a nice mixture of sugar, and maybe a bit too much cinnamon, I was creating once again. Oh, and a much better texture for the crust.
I didn't pre-cook the mixture this time, nor did I over fill the crust, but I did receive a few tips from Martha Stewart.
This evening the blueberry pie is being enjoyed by a full household after a nice meal on a very nice day.
I really enjoy being able to become inspired by such simple things and being able to have the people around me to enjoy the fruit of the inspirations. Allow yourself to be inspired and always give it a try!
Makes one 9-inch pie, adapted from Martha Stewart's Pies and Tarts
2 lb fresh blueberries, picked over and rinsed
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon
1 tbsp fresh lemon juice
1 large egg yolk, for egg wash
1 tbsp heavy cream, for egg wash
Fine sanding sugar, for sprinkling
Preheat oven to 400. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8-inch thick. Fit dough into a 9-inch pie plate.
In a large bowl, toss together berries, sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate, piling in center.
On a lightly floured surface, roll out remaining disk of dough as in step 1. To make lattice, cut dough into ten 1-inch-wide strips. Lightly brush edge of dough in pie plate with water. Carefully arrange dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhang. Fold edges under as desired and crimp with a fork. In a small bowl, whisk together egg yolk and cream for egg wash. Brush on top of dough strips and edge of pie shell. Generously sprinkle with sanding sugar. Refrigerate or freeze pie until firm, about 30 minutes.
Transfer pie plate to a parchment-lined rimmed baking sheet and bake until crust begins to brown, about 20 minutes. Reduce heat to 350. Continue baking until crust is deep golden brown and juices bubble, 55 minutes more. If crust browns too quickly, tent pie with foil. Transfer pie to wire rack. Let cool completely, at least 3 hours before serving.
Notes: I used a bit more cinnamon, regular sugar for sprinkling and only cooked the pie for about 45 mins at 350. I got this recipe from http://www.joanne-eatswellwithothers.com/2011/06/martha-stewarts-lattice-top-blueberry.html