I made it to the farmers’ market last week after missing the week before. It was pretty crowded and I got bumped hard enough so that I had to catch myself from crashing into one of the booths. As I stood up, I noticed I was at the berry table again and thought it must have been a berry good omen.
I got to thinking and decided that as long as I was starring into a big berry patch in which all the picking was already done, I might as well take advantage and make a great summertime dessert. Of course, anytime of the year is a good time for a piece of blueberry pie, but this is the height of the season and those are the berries with the best flavor.
When I was a kid, we lived downstairs from my grandmother and she would go out to the yard, pick a bunch of blueberries and make the best blueberry pie in the world. If only I knew someday I would become a chef, I would have gotten her recipe. Oh well, I guess I’ll have to remember some of those little things when I’m a kid in my next life.
Pies are easy to make but there are a few simple things to make it come out its best. For the filling, use fresh lemon juice not concentrate. Also use fresh, grated nutmeg and sift the cornstarch in with the sugar so it will disperse evenly when coating the berries.
The crust is the trickiest part of the pie. Be sure the butter is cold or the crust will not be as flaky. If you want even flakier crust, you can add a touch more butter. Also, the water should be ice water. Fill up a large cup with water and add ice cubes when you first get all your ingredients together. When you add the water, simply strain the water from the glass into your measuring cup. And lastly, do not overwork the dough.
This pie is wicked good, so the next time you pass the berry stand, pick up some blueberries, try this pie and enjoy.
Blueberry Pie Filling
6 C blueberries
1 C sugar
¼ C cornstarch
2 T lemon juice
½ t salt
½ t nutmeg
1 T butter
Sift dry ingredients together and toss with the blueberries. Add the lemon juice and mix well. Place the filling in the center of the bottom crust and dot with the butter.
Pie Crust
1lb. flour
3 sticks chilled butter
1½ t salt
¾ C ice water
2 T milk
Cut the chilled butter into small pieces and using a fork, cut it into the flour and salt until it appears like a course meal. Do not overwork. Use a paddle if using a machine to this and switch to a hook when adding the water. Add the water a little at a time and add only enough to allow the dough to hold together in a ball. Again, be gentle when adding the water and do not overwork.
Form a large ball with the dough, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. Form two-thirds of the ball into a round disk, and on a floured surface, roll out to about one-eighth of an inch thick so it will cover the bottom and sides of the pie tin with a slight overhang. Place the filling in the middle of the shell and dot with the butter. Roll the last third of the dough out slightly larger than the top of the pie and cover the pie with it. Roll the top and bottom overhanging dough under and pinch to seal. Brush with the milk and sprinkle with a little sugar.
Cut four or five steam holes in the top and bake at 425 degrees for 20 minutes. Check after 10 for color and if getting to brown, cover with foil. After 20 minutes, turn down the heat to 375 degrees and cook for another 35 to 40 minutes. The filling should be bubbling. Let cool for at least one hour to allow the filling to set.
