Tuesday, July 17, 2012

Blueberries and Cream Pie

   This is an amazing recipe that I found on pinterest.   I went out the front door of the place where we are staying in Oregon and there are about 6 blueberry bushes that are filled with blueberries.  The people have given me permission to pick as many as I want.  They do not know me very well, or they wouldn't have made that offer.  I have already picked all their strawberries to make jam.  Then I picked their raspberries to make raspberry chipotle.  You would think they would learn.  But they are really nice people.  Enough! Get to the recipe.

Ingredients for the Crust (makes 2 single pie crusts)
First off I must admit that I bought a Pillsbury pie crust that comes in a box.  It was better than I could make, but here is the recipe.
4 cups flour
3 tablespoons sugar
2 teaspoons kosher salt
1 3/4 cup cold shortening, diced
1/2 cup cold water
1 large egg (cold)
1 large egg mixed with 1 tablespoon water (for egg wash)

Ingredients for the Filling
3 cups blueberries
1 cup sugar
1/3 cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract

Ingredients for the Crumb Topping
2 1/2 tablespoons brown sugar
2 t1/2 teaspoon ground cinnamon
pinch ground nutmeg (about 1/16th teaspoon)
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 tablespoons all purpose flour

Instructions for the Crust
1. In a large bowl, mix together the flour, sugar and kosher salt. Put the bowl in the freezer for 5 minutes. It's important that the ingredients for the pie crust are very cold. Dice the shortening and also place it in the freezer.
2. Take the bowl out of the freezer and add in the shortening. Using a fork, cut the shotening into the flour. The mixture should resemble small peas. Mix together 1/2 cut of very cold water (I put the water in the freezer) and 1 large cold egg. Add it to the bowl and mix the ingredients together in order to incorporate everything.
3. Put the dough onto a floured counter and form it into a large circle. cover in plastic wrap and refrigerate for at least 2 hours.
4. Take the dough out of the refrigerator and take off 3/4 of the dough. I always use a little more so it's easier to roll out. You can reserve the extra dough you don't use for another pie.
5. Flour the counter, rolling pin and the dough. Roll it out into a large circle. Then roll the dough onto your rolling pin. Roll the dough over the pie plate (a 9" pie plate) and press it inof the pie plate.
6. Crimp the edges of the pie or if you can just take a fork and crimp the edges.
7. Place the pie shell in the refrigerator while you work on the filling.  Now you see why I bought a pie shell.

Instructions for the Filling
1. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour.  Add in the sour cream, eggs and vanilla extract. Mix until combined.  I don't have a mixer in the house where we stay, so I just did it by hand and it worked fine.
2. Take  the pie shell out of the refrigerator and put the blueberries on the bottom of the crust. Pour the filling over the blueberries and spread it out.

Instructions for the Crumb Topping
1. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
2. Add in the flour and mix until the ingredients form a crumble topping.
3. Crumble the crumb topping over the pie.
4. Mix together 1 large egg and a tablespoon of water and brush over the edge of the crust.
5. Bake the pie at 350 degrees for 50-55 minutes. Let the pie cool before cutting into slices.

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