Wednesday, July 6, 2011
I know I said before that I am not the biggest fan of summer and it's still true, but now that we are in the thick (air) of it, there is a whole different story to tell. Summer is the season to visit farmer's markets and U-Pick farms for massive amounts of berries and peaches and if you're lucky you might find some tart cherries too. It's the season to spend all day outside sweating and swimming and grilling and drinking icy cold cocktails, preferably somewhere outside of the city where you can see the sunset. Summer is the time to sneak up onto your rooftop to drink rose and watch fireworks on the fourth of July with pals. It is also the time to suck it up and crank up the oven in the name of pie. Check out some of the amazing pies that were made for yesterday's Pie Party organized by Shauna Ahern aka Gluten Free Girl HERE.
For the Crust
2 1/2c all purpose flour
1c cold, unsalted butter, cut into small cubes
1/4-1/2c ice water
1t apple cider vinegar
1. Pulse the flour, salt and sugar in a food processor.
2. Add butter and pulse until the butter is the size of large peas.
3. Combine the ice water and vinegar in a measuring cup and while pulsing, slowly drizzle the liquid down the feed tube. Pulse until the dough starts to hold together a bit, there should still be visible hunks of butter in the dough
4. Dump the contents of the food processor onto a piece of plastic wrap and use the wrap to press the dough together. Separate dough into 2 pieces, form into disks, wrap in plastic, and chill for at least 30min before rolling.
For the Filling
2lbs blueberries, about 8 cups, or 4 pints
1/2-3/4c sugar, depending on the sweetness of your berries
1/4c cornstarch or tapioca starch
zest of one lemon
2t lemon juice
2t vanilla (optional)
pinch of nutmeg
1 egg for egg wash
coarse sugar for sprinkling
To Assemble and Bake
Preheat your oven to 500º
1. On a lightly floured surface, roll one piece of the dough into a roughly 12'' circle and place it in your pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out your other piece of dough into a 12'' circle and place it on a baking sheet in the fridge while you prepare your filling.
3. Dump the berries, sugar, lemon juice and zest, cornstarch and vanilla into a medium bowl and mix to combine, I like to use my hands for this.
4. Pour the berries and their juices into the crust lined pie pan, remove the other crust from the fridge and drape it over the top. Trim the edges so there is about 1/2'' of overhang. Tuck the rim of dough under itself and crimp it with your fingers or a fork. Then, brush the top with a beaten egg and sprinkle with coarse sugar. Cut a few vents in the top before placing the pie in the oven.
5. If the dough is very soft, put the whole shebang in the freezer for a few minutes before baking. If not, lower the oven temperature to 425º place the pie on a baking sheet and place in the oven.
6. Bake for 25 minutes, or until the crust begins to brown. Then lower the oven temperature again to 375 and bake until the crust is a deep golden brown and the juices bubble, 25-30 min longer. Cool the pie for at least 2 hours before serving.
To Make a Lattice Topped Pie (like the one pictured), check out this great photo tutorial by Simply Recipes
Check out Sweet as Sugar Cookies for a fun gallery of treats featuring this pie!