Saturday, July 21, 2012

Blueberry Pie *Featuring The World's Easiest And Most Delicious Pie Crust Anywhere At All Ever.*

Print or download the recipes:
Easy As Pie Crust

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The filling for this blueberry pie is adapted from Betty Crocker. The crust recipe is one my mom got from an old lady friend way back before she was married, and my whole family has always used it ever since. Once you try this crust you will never go back either. Okay, maybe you will, but at least I don't have to answer for your culinary choices. But I really do believe this is the best crust in the world. I've never had another homemade crust that even compares to this, and don't even get me started on store-bought crusts! None of that thick, bland, pasty stuff for me, thankyouverymuch. This recipe is not only virtually foolproof, but it's rich and flaky and simply divine. It will change your life.


So for the filling, take 6-8 cups of blueberries, depending on the depth of your pie dish, wash 'em, and throw 'em in a big mixing bowl. Add flour, sugar, cinnamon, cloves, and lemon juice to the blueberries and mix thoroughly, but gently, so as not to smash the blueberries.


Set this aside and proceed to making the crust. The beauty of this recipe is that it has only four ingredients, and the process of combining them couldn't be easier.


First, mix together flour and salt, then add oil, mixing gently with a fork until clumpy. Then add the milk and mix just until combined. The dough should look marbled and crumbly. The key is to be light-handed and quick. Over mixing will make it tough.


Transfer half of the dough to a length of plastic wrap on the countertop, and lightly press down into a thick disc. Cover with another piece of plastic wrap and roll out very, very thin. Like 1/16".


Peel off the top layer of plastic wrap, slide your hand underneath the bottom layer, and carefully flip into the pie dish. It looks tricky, but it's actually surprisingly easy.


Press the crust into the corners of the pie dish. Peel off the plastic wrap, and use the excess dough hanging over the edges of the dish to patch any tears.


Pour the blueberry filling into the crust, mounding evenly.


Top with a few pats of butter. This isn't strictly necessary, but c'mon, why wouldn't you?


Repeat the whole process with the rest of the dough for the top crust. Before removing plastic wrap, gently press around the rim of the dish to seal the two crusts together. Trim excess dough away with a knife, sample a bite of it (even the raw dough is surprisingly tasty!), and reserve the rest.


Use a fork to stamp a pattern around the edges of the pie, then use the leftover dough to make something pretty for the top. I like to do a representation of whatever fruit is inside the pie. Poke a few holes in the crust to allow steam to escape.


Place the pie on a large round baking sheet lined with foil, in case the pie leaks. Bake at 425° for 40-50 minutes. It should be oh-so-beautifully golden-brown like this when it's done.


You can eat it hot, with some fresh cream or vanilla ice-cream. Or you can cool it completely, which allows it to set up more, and serve it with whipped cream. Either way it's incredibly scrumptious.


The crust will probably fall apart when you serve it, but don't let this concern you. Nobody wants a perfect looking piece of pie if it doesn't also melt in your mouth.

3 comments:

  1. This looks delicious!! I just stocked up on blueberries from Albertson's and would love to make this...do you have the specific measurements posted?

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    Replies
    1. Thanks, Charity! If you scroll down to the bottom of the post there are links to PDF's of both the crust and filling recipes.

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    2. I've moved the links to the top of the post now so they're more visible!

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