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I Swear

Blueberrypie.jpg

 

Pie Crusts... some cooks swear that lard is the secret key ingredient. Others swear that the secret ingredient that makes their pie crust outstanding is Vodka. Me? I just swear...  not just a little swearing. A big bunch of drunken sailor swear words come out of my mouth each and every time I make pie crust. I have yet to make a pie crust without having some sort of random issue. The crust sticks to the board, I roll it too thin. I roll it not thin enough. It burns. It shrinks. I've been tempted to try the much acclaimed Vodka pie crust recipes, but I am afraid that with how frustrated I get when I make pie crusts, I would use the few tablespoons needed for the crust and by the end of the night the bottle will be gone because I will have drowned my pie crust frustrations in vodka. Remember the pie crust bag? Well, that worked dandy for awhile, and then it stopped... it stopped being my favorite pie crust tool. Oh - and forget trying to make them pretty. How the heck do y'all do that? My mom has patiently worked with me demonstrating how to properly crimp and let me tell ya'... I must have missed the crimping gene because my pie crusts are never, ever even close to pretty.

So, what's a girl to do when in her desperate need to get her computer fixed, she calls her uber technical neighbor (never mind that my husband is a computer guy... his computer skills are soooo not useful unless I wanted to put a giant mainframe in my house) and in order to convince him to come fix the computer she exclaims... "If you do it, I'll bake you something... anything!" Feeling pretty confident in my baking abilities, I knew it was a payment that would be simple to make. That was until he says... "I love blueberry pie. I'd love for you to make me a blueberry pie." Seriously? I can bake! I can bake breads, cakes, cookies... just about anything, and what does he choose? A flippin' pie. My nemesis in the kitchen and the one thing that causes curse words to come flying out of my normally somewhat clean mouth at a fervent pace.  But, I made a foolish promise and that promise was one I had to keep.

I found a pie crust recipe that I had not tried before. The pie crust tasted great... rolled out pretty smooth and only caused a few curse words to escape my lips.  The pie, however not pretty, was amazing. Blueberry pie... I've never made it, never tasted one and now I think I have a favorite fruit pie! One of these days, I'm going to make a pie crust and it will not make me cuss. It is my goal this year to be a successful pie crust maker. Now, I have an excuse to practice. Blueberry pie... well worth the pie crust frustration and a good reason to continue to practice.

Bakers Secret Pie Crust Recipe (from Allrecipes.com)

  • 3/4 cup cake flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 4 tablespoons unsalted butter
  • 5 tablespoons shortening
  • 1 egg yolk
  • 2 teaspoons distilled white vinegar
  • 3 cubes ice
  • 1/2 cup cold water

Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!
In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.
Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.
Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).
Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Blueberry Pie (from Recipezaar.com)

  • 5 cups fresh blueberries
  • 1 tablespoon lemon juice
  • 1(15ounce)package refrigerated pie crusts
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter or margarine
  • 1 large egg, lightly beaten
  • 1 teaspoon sugar
    1. SPRINKLE berries with lemon juice; set aside.
    2. FIT half of pastry in a 9-inch pieplate according to package directions.
    3. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
    4. Pour into pastry shell, and dot with butter.
    5. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
    6. Place pastry over filling; seal and crimp edges.
    7. Cut slits in top of crust to allow steam to escape.
    8. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.

     

     

     

    Posted on Friday, March 28, 2008 at 09:47PM by Registered CommenterKristen | Comments33 Comments

    Reader Comments (33)

    this looks outrageously good. I am looking forward for the blueberry season - and I will certainly looking forward to making this.
    March 29, 2008 | Unregistered CommenterMeeta
    I still think that blueberry pie is my absolute favourite. I love pies of all kinds but if given a choice I will always choose blueberry:D
    March 29, 2008 | Unregistered CommenterBellini Valli
    I'm so not good with pie crust that I've become a devoted fan of Pillsbury ready-made crusts. They are reliable, always tasty, and oh so easy.
    I've tried the vodka pie crust, and although it tastes great, it is not user friendly in my mind. Really sticky, and mine shrunk like crazy. And I don't have the crimping gene, either!!

    This pie sounds so delicious!!
    March 29, 2008 | Unregistered CommenterDeborah
    Pie crust is always hit or miss with me. Since I am not a huge pie fan I really don't experiment wih it...I guess I should. :)
    Your pie looks great.
    March 30, 2008 | Unregistered Commenterpeabody
    My favorite pie crust is a very simple oil-based crust that takes little time to make and is very light. I roll it out between wax paper, which works well. Check it out if you like :-)

    http://hopieskitchen.blogspot.com/2008/02/sunday-baking-pie-crust.html

    I love making pies. Congrats on conquering your kitchen nemesis!
    March 30, 2008 | Unregistered CommenterHopie
    Was this going to be your pie day 3.14 pie? It looks good. I can't make a pie crust to save my life!
    March 30, 2008 | Unregistered Commenterkrysta
    Pies scare the bejeebers out of me. However, once I attended one of Penny's classes...I became less stressed out and actually enjoyed making pie crusts!

    One of her classes is highly recommended, as well as her CD...and her secret ingredient? Peanut oil.

    http://www.pennyspies.com/
    March 30, 2008 | Unregistered Commentercookie jill
    Nice pie crust recipe. Can't wait for blueberry season. I like your blog, such nice photographs.
    March 30, 2008 | Unregistered CommenterRobin Sue
    I love blueberry pie. It was my grandfather's specialty! I've played around with the recipe and if you don't like runniness in your pie, decrease the sugar from 1 cup to 3/4 cups. it doesn't really affect the sweetness but keeps the juices from running all over the place. You pie looks GREAT!
    March 30, 2008 | Unregistered Commenterclaire
    I love reading you :)
    March 30, 2008 | Unregistered CommenterCynthia
    Y'know I just can't stress out (or swear) for that matter about a pie crust being imperfect. I have made dozens, in all shapes and forms (but not the vodka one...no vodka crosses our threshold) and each one has had some semblance of imperfection. And that crimp gene?? What is UP with that? Who would think crimping is so ridiculously hard? I missed the gene too. But I don't care. It's a pie...it's not for show or a blue ribbon. Make it, enjoy it and don't sweat it. No one notices the imperfections but you.
    March 31, 2008 | Unregistered CommenterKate
    I can't do pie crust either. I just can't. I cheat and buy the refrigerated ones. =)
    March 31, 2008 | Unregistered CommenterJennie
    You are soooo talented in so many ways, don't let yourself get stressed out over a pie crust. They get better with practice. After while you can tell by the feel how they will roll out. Mom
    March 31, 2008 | Unregistered Commenterpat/mom
    I am so bad at pie crusts, I'm afraid of them actually. My better half loves pies, blueberry is one of his favorites, and I can't make a pie crust to save my life! Yours looks pretty beautiful to me, and delicious too!
    April 2, 2008 | Unregistered CommenterLyB
    I just found your blog and your pictures are gorgeous!
    April 4, 2008 | Unregistered CommenterAnticiplate
    I have been really happy using Dorie's never fail piecrust from Baking. I did a whole slew of pies a while back and the practice helped, too. Blueberry pie is one I've never made, so I'll have to bookmark your recipe for when my blueberries ripen.
    April 5, 2008 | Unregistered CommenterLynn
    Cute, funny post! That pie looks delicious!!!
    April 11, 2008 | Unregistered CommenterLisa : )
    I take the half butter, half lard route myself and it never seems to fail me. I love the blueberry tart and in the summer I hope to make this recipe (providing my blueberry bushes produce fruit, of course).
    April 14, 2008 | Unregistered CommenterMargaret
    My mom makes beautiful pie crusts, but my own mouth should be washed out with soap when I try and make a crust. I will have to give this crust a go:D
    April 27, 2008 | Unregistered CommenterBellini Valli

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