Blueberry Pie

Happy Fourth!

Blueberry Pie

Well a day late. Sorry about that.

See yesterday I was with my family and friends making and enjoying this pie and loads of other delicious foods.

Blueberry Pie

It was a busy at home day and of so much fun. We ate burgers, chips, watermelon, potato salad, corn on the cob, and this delicious pie with vanilla ice cream.

Would you believe that one year ago today was the mini version of this exact same pie? It is pretty cool actually. Seems silly to copy and paste the recipe from then but I seriously didn’t do anything different. It was easy and, as you can see, it looks impressive.

Blueberry Pie

The best part? It was also absolutely delicious.

Blueberry Pie

One year ago today: Mini Blueberry Pies

Pate Brisee (Makes enough for one double or two single-crust 9 inch pies)
From Martha Stewart’s Baking Handbook

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 cup ice water, plus more if needed

Dump flour and salt into the food processor; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs about 10 pulses 1-2 seconds each. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
Turn machine on add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Blueberry Pie

Blueberry Pie (serves 8-10)
From Martha Stewart’s Baking Handbook

Pate Brisee (see above recipe)
8 cups blueberries
1/2 cup sugar
1/4 cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter
1 large egg yolk
1 tablespoon heavy cream

On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes. Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, cornstarch, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Using a star shaped cookie cutter but out 20-25 stars. Brush the rim of the crust with the egg wash, then carefully lay the stars over the berries overlapping them slightly. Remember they will shrink when they cook. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool completely before serving.

Blueberry Pie

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