Thursday, June 14, 2018

Blueberry Pie


Blueberry filling 
2 1/2 cups flour plus extra for dusting when rolling out
1 cup ice cold butter
7-8 tablespoons ice water (no ice cubes)
1 egg yolk
1 tablespoon heavy cream
1 tablespoon sugar in the raw

Make pie filling per my linked instructions and let cool.
Put flour, sugar, and salt into the bowl of a food processor and pulse a few times. 
Add the butter to the food processor and pulse several times until the largest pieces of butter are the size of large peas. 
Start adding the ice water a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
You know it's ready if you can pinch it and it holds together.
Kneed dough a couple of times (careful not to over kneed) into 2 balls.
Wrap and place them in the fridge for an hour.
Let them sit till they are at room temperature about 10 to 15 minutes.
Preheat oven to 425°.
Dust rolling area, and rolling pin, lightly with flour.
Roll dough out into a nine inch round it should be about 1/8 inch thick.
Carefully place one 9 inch dough rounds into the pie pan.
Add the filling.
Cut thin strips and lay them across the pie, then do the same thing going the opposite way. 
* I don't do the weaving in and out it's a hassle and time consuming. Besides it still looks good like this in my opinion. 
Pinch the pie crusts together around the edges and cut off any excess pie crust.
Whisk together, yolk, and cream.
Brush the cream mixture on the pie dough and sprinkle with sugar.
Place pie on a baking sheet just in case,then place it in the oven.
Bake for 40 minutes.
Place on a cooling rack for 20 minutes.
Serve with ice cream or by itself so yummy!







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