February 26, 2010

Blueberry Pie

My husband loves blueberry pie.  I love blueberries.  We have a beautiful blueberry farm here in Dexter http://dexterblueberry.com/default.aspx and I can spend hours there during July and August. That being said, on my last visit I managed to walk away with 34 pounds of big fat berries that were just screaming to be turned into a delicious dessert. This recipe is being made gluten free so that my husband can enjoy it, but it can easily be changed using all-purpose flour.  I hope you enjoy it as much as we do.


Filling Ingredients:
6 C. blueberries
1 C. granulated sugar
1/4 tsp freshly grated nutmeg
1 Tbsp freshly grated lemon peel

In a large bowl stir flour, sugar, nutmeg and lemon peel together, add berries and toss to coat.  Let stand for 15 minutes.  Pour into pie crust. (see below) and place on baking sheet.  Cover edge with pie guard or aluminum foil. Bake for 50 minutes.  Remove foil; bake for 20 to 30 minutes more or till the top is golden and the fruit mixture is bubbly.  Cool on a wire rack before serving.

Double Pastry Crust:
1/2 tsp. salt
1/2 C. cold butter, cubed
1/2 C.vegetable shortening
2 egg yolks
2 tsp. vinegar
ice water

In a large bowl, combine flour with salt.  Cut in butter and shortening, blending until crumbled.  Whisk egg yolks with vinegar; add enough ice water to make 2/3 cup.  Pour egg mixture into flour mixture and stir with a fork until it holds together, adding a bit more flour if necessary.  Press into two disk shapes; wrap in plastic wrap.  Refrigerate for one hour until well chilled.

Remove dough from fridge and flour your work surface.  Roll each disk into a large circle, approximately 1/4 inch thick.  Transfer dough to a 9 inch pie plate and press into plate (this can be a difficult task with GF dough as it breaks apart, but fear not.  If this happens you need to work quickly to press several pieces of dough into the pie plate until formed together). Prick bottom and sides with a fork. 

Gently transfer remaining dough and cover the pie filling, crimping edges to seal dough (if using the GF recipe I have found that this task requires two people in order to keep the dough from tearing). Use any remaining scrapes of dough to make shapes to decorate the top of the pie.  Brush crust with egg wash (egg whisked with a couple drops of cold water) and sprinkle with sugar.

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