{things i made) blueberry pie
As I said yesterday on Instagram, this summer has belonged to blueberry pie–I've made this recipe three times so far, each time bringing it to a barbeque as part of my contribution to a dessert spread, and it's always been a big hit. The filling is the reason I'd say–it has layered flavors, starting of course with the in-season fruit, building to bursts of lemon, and finishing with subtle spices. If you haven't had luck with pies before, don't fret, this one's fool-proof: by mashing some of the blueberries with the sugar and flour, plus making sure the mixture boils, the filling won't run when sliced.
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For the crust:2 2/3 cup flour
3/4 teaspoon salt
2/3 cup canola oil
6-8 tablespoons milk
1. Mix the flour and salt in a bowl.
2. Put the oil in a measuring cup. Add the milk without stirring. Quickly pour mixture into the flour and mix briefly. Do not refrigerate.
3. Flatten dough by rolling on floured surface or between two sheets of wax paper (the crust is easily repairable). Place in pan.
4. Repeat, using a second batch of above ingredients, to make a top crust. Roll to desired diameter. Cut vents of varying sizes into resulting circle. Set aside.
2/3 cup granulated sugar
1/3 cup unbleached all-purpose flour
1 tsp. finely grated lemon zest 1 Tbs. lemon j
uice
¼ teaspoon salt6 cups (30 oz.) fresh blueberries, rinsed, dried, and picked over for stems
1/2 tsp. cinnamon1/4 tsp. nutmeg 1 tsp. vanilla extract
1. Position a rack in the center of the oven and set a foil-lined heavy-duty rimmed baking sheet on the rack. Heat the oven to 425°F.
2. In a large bowl, combine the sugar, flour, lemon zest, spices, vanilla, lemon juice, and salt. Add 1 cup of the blueberries and crush them into the dry ingredients with a potato masher or fork to make a paste. Add the rest of the berries and toss to coat. 3. Scrape the filling into the prepared crust with a rubber spatula, spreading evenly. 4. Put the pie on the heated baking sheet and reduce the oven temperature to 375°F. Bake until the edges are pale golden, about 30 minutes, then cover the edges with foil and continue to bake until the top is golden-brown and the filling is bubbling, another 30-40 minutes more. Let the pie cool on a rack to room temperature, about 3 hours, before serving.
