Saturday, July 10, 2010

Blueberry Pie and a Reminder...

Today's Blueberry Pie recipe is easy, fresh, and a perfect Summer BBQ dessert. You can use fresh or frozen blueberries. Be as creative as you like with the top crust. Use your cookie cutters to cut out shapes or weave a lattice top. You can even use store-bought crusts if you don't want to take the extra time to make the homemade crusts. If using the store-bought, I would recommend using the boxed Pillsbury Refrigerated Pie Crusts that you unroll. I have also included a recipe below for a yummy homemade crust.

If you have multiple berries on hand, then I suggest making my Triple Berry Pie instead:

Whichever Pie you choose to make, it is sure to be Delish! Enjoy!

Even better than a slice of pie, is the knowledge that you are dearly, unfathomably loved by your Heavenly Father. Here is a reminder of just how much He loves you...


Sometimes hearts get forgetful,

distracted by the busy and the hard.

So here's a little reminder...

You're loved--

high as the sky, deep as the ocean, wide as the world (Ps 103:11)

You're created--

made by God's hands, one-of-kind, soul-deep-beautiful (Gen 1:31)

You're thought of--

all day, every day, awake-asleep-and-in-between (Ps 139:18)

And there's lots more where that came from

because there's no end to the ways He loves you.

-Holley Gerth


Blueberry Pie
1 Double Crust Recipe (see below for ingredients and directions)
8 cups (about 4 pints) blueberries
1/2 cup sugar
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons cornstarch
2 tablespoons all-purpose flour
Juice of 1/2 lemon (about 2 Tablespoons)
1 large egg yolk
1 tablespoon heavy cream

Place blueberries in a large bowl. With your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, butter, cornstarch, flour, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Remove dough from refrigerator, and either cut out shapes or place entire crust over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired. You can also make a lattice topping if you prefer.

Using a paring knife, cut several vents in top of dough to allow steam to escape or cut shapes out of the crust before lying it on top. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.


Pie Crust for Blueberry Pie:
Makes 1 double crust

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

1.In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.

2.Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).

3.On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.

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