What Kind of Pie am I? There is only one answer to that question on the day before Father’s day. Blueberry! Blueberry, blueberry, blueberry!!!
Blueberry pie is my favorite pie. It also happens to be one of my father’s favorite pies. And since tomorrow is father’s day I am baking a blueberry pie for him. The thing about father’s day is that it is almost impossible to figure out what dad really would want as a gift. I know my dad always has the thing I might think to buy him, somewhere in the garage already, if I could even afford to buy it for him anyway. And even then how would I know exactly which gadget – the right brand, model and number of attachments – to choose?
So, instead of suffering through the hand tools aisle of a giant home improvement store, I am enjoying my day in the kitchen with my blueberries and pie dough. I hope you will too.
7 cups fresh blueberries
¼ cup quick cooking tapioca
1 cup maple syrup
¼ cup water
pinch of salt
1 teaspoon lime zest
½ tablespoon lime juice
1 recipe pie dough (below)
1 egg, beaten
1 teaspoon Turbinado sugar
Preheat oven to 425°F. Wash the blueberries. Puree 1 cup of the berries and combine with the tapioca, maple syrup and water in a saucepan. Stir together and allow to sit for 10 minutes before cooking. Heat to boiling for about 5 minutes. Mixture will get very thick. Combine the remaining blueberries, lime zest, juice and salt in a large bowl. Stir the hot thickened puree into the blueberries and refrigerate for at least an hour or until the mixture is completely chilled.
Roll pie dough out to fit a 9 or 10-inch pie pan. Line the pie pan with the dough overlapping the edges by about 3/4 of an inch. Place the chilled blueberry mixture in the shell. Using just a little water on your finger tips moisten the edge of the pie dough. Roll out the top pie dough and place over the blueberries. Press the edges together, leaving the extra crust to overhang the edge. Gently tuck the extra crust under the sealed edge just inside the pie pan and crimp the edges with the thumb of one hand and the thumb and forefinger of the other to make a scalloped edge.
Brush the top of the pie with the beaten egg. Place slits in the top crust with a sharp knife and sprinkle with Turbinado sugar. Bake on the lower oven rack at 425°F for 15 minutes, then reduce heat to 375°F for 20 to 25 minutes or until browned. Serves 8.
2 cups flour
1 teaspoon salt
2 teaspoons sugar
¼ cup unsalted butter
3 tablespoon vegetable shortening
⅓ to ½ cup water
Combine flour, salt and sugar. Cut in butter and shortening till crumbly. Add water, starting with ⅓ cup and then adding slowly to desired consistency, mixing only until combined.
Divide into two balls (one slightly larger than the other if making an upper and lower crust) and flatten into disks. Seal in plastic wrap and refrigerate a few hours or overnight. Makes two bottom pie shells or one upper and one lower crust. Remove the dough from the refrigerator about 5 minutes before rolling out.
Wheat-free pie crust: Substitute spelt flour for wheat flour or try the gluten-free baking mix.
Check out the “Make Pies” section in the How To… page of the website for extra info.