My favorite thing about Thanksgiving isn’t the turkey or the side dishes but the pumpkin pie. So obviously I was going to take charge of it for the Thanksgiving potluck I had with my friends. But to satisfy my friends who weren’t gourd lovers, I decided to make a blueberry pie, too.
I wanted to make everything, even the pie crust, from scratch, so I turned to Martha Stewart for the recipe, and oddly enough, it was the blueberry pie that had me reaching for seconds that night.
Let me stress the importance of cold ingredients for the pate brisee (pie dough), which makes for the perfect flaky crust. If your dough starts to warm up, put it in the refrigerator for a bit.
The recipe calls for a food processor to mix in the butter with the dry ingredients, but since I don’t have one, I used my electric hand mixer. It worked just as well. If you don’t have that, you can surely do it with a pastry blender or by hand, but that will just take a bit longer. (But it’s a good arm workout!)
Flour mixed with butter
Dough rolled into balls before being rolled into discs and chilled (discs chill faster than balls)
Dough flattened and being fit into pie dish
For first-timers making the lattice crust, Martha recommends making it on a flat surface instead of directly on the pie first. I didn’t take any chances, so I followed suit, using one of the discs of dough:
Used a pizza roller to cut the strips, then I chilled for 30 mins in the freezer
And I used about 42 ounces of blueberries (ended up being about 8 ounces too much) for the filling:
Blueberries
Berries tossed with sugar, corn starch and lemon juice, poured into the dish and dotted with butter
Sealed on the lattice crust and chilling the whole shabang in the fridge, after glazing with egg yolk and heavy cream
Finished product!
Close up
OK, I know I'm obsessed
Serve warm with vanilla ice cream for the ultimate pie-eating experience.
Bon appétit!
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this is AMAZING!!