Thursday, June 29, 2017

Blue Berry Pie

    This was delicious and the recipe is from one of my favorite TV Chefs Alton Brown.  I used a basic pie crust recipe.  It is awesome.  

    Blue Berry Pie
    4 cups blueberries
    1/2 cups sugar
    1/8 teaspoon kosher salt
    5 tablespoons Tapioca Flour
    1 tablespoon fresh orange juice
    1 teaspoon orange zest
    2 (9-inch) store-bought pie doughs or( homemade)
    1 egg yolk whisked with 1 teaspoon water
                             Wash the berries and pat dry. Mash up half of the blueberries
                             in a small bowl.
    In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.

    Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.

    Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months
           TO BAKE
    Preheat the oven to 325 degrees F.

    Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork.

    Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk.
    either use a full top crust or a lattice crust... seal edges

    Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes.

    Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.

    Never Fail Pie Crust

    3 cups flour
    1 tsp. salt
    1 T. sugar
    1 1/4 cups soft butter
    1 egg
    1/3 cold water
    1 T. Vodka

    In a food processor, add flour, sugar, salt and pulse to combine.  Add soft butter, egg and pulse to a meal.  Combine vodka with water.  Turn on processor add liquids in a steady stream to form a ball.  Remove from machine.  Flatten into 2 disks wrapped in clear wrap.  Place in fridge for one hour.  Roll out on floured board to desired size.  I usually egg wash my pie crust after I add slits to top of dough and sprinkle with demerra sugar.

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