Thursday, July 26, 2012

Fresh Blueberry Pie, Oh My!


High on the list of life's luxuries is to make a pie with fresh fruit. Too often we get the "must save for winter" urge, perhaps woven into our genetic code, and only make pies in January with lovely, though frozen, berries we carefully prepared and stacked in the freezer in July. They are tasty and make the cold winter seem not quite so bleak, but pale in comparison to using fresh berries. But, this year, the blueberry crop is abundant; we've put up 6 gallon freezer bags full of the blue gems, and they are still coming in the CSA. We took a poll and our kids decided that pie trumped fresh blueberries (a sure sign they've been gorging), so pie it is!

This recipe is so simple it almost feels like cheating to claim it as our own, but we will, so there!



Blueberry Pie

Preheat oven to 400.

Filling

3 pints fresh blueberries, washed
1 TBSP lemon juice
1/4 cup honey

Put all above ingredients in a bowl and gently stir to just get honey evenly spread.


Crust

2 cups white flour OR use 1 cup white and 1 cup wheat
1/2 teas. salt
2 sticks (1 cup) unsalted butter, cut into 1/4 to 1/2 inch pieces
~ 1/2 cup ice cold water 

1. Put flour and salt in a large bowl. Add butter and use your fingers to gently rub the butter into the flour until it uniformly looks like coarse cornmeal. 

2. Sprinkle most of the water on top and gently mix with your hands until the dough comes together. If it doesn't come together easily, sprinkle on a bit more until it does. Humidity and air temperature definitely determine how much water you end up using. Form into two even clumps. 

3. Using a floured rolling pin, roll out one clump on a floured counter top until it's approximately 14 inches in diameter. 

4. Place rolled out dough in a pie pan. Add filling.

5. Roll out other clump to approximately 10 inches in diameter and place on top of pie. Crimp edges so top and bottom crust meet and join.

6. Put in the oven on a cookie sheet to catch drips.

7. Bake 15 minutes, then reduce heat to 375 and bake until crust is lightly browned, approximately 30 to 40 minutes.

8. Remove from oven and let cool. Eat.