Tuesday, August 26, 2014

lemony blueberry pie

We're coming up on (gulp) the very last weekend of summer. And I know just what your holiday weekend needs: pie. It's the perfect way to end an all American barbecue, just the thing to serve your house guests for a late night snack, and all you're going to want to eat for breakfast come Monday morning (because if you can't eat dessert for breakfast on a holiday, what's the point?)
For this version I went light and lemony. I also packed so many blueberries into my pie that they came bubbling out the edges. Not a bad thing in my opinion. I'm going to be baking up another pie for us to enjoy in Minnesota this weekend (when we're not eating fried candy bars on a stick that is). Wherever you're celebrating, I hope you ring in the end of summer in style. And with pie.
lemony blueberry pie

enough chilled pie dough for a double crust pie, divided in two*
6 cups blueberries
3/4 cups sugar
zest and juice of 1 lemon
1/4 cup quick cooking tapioca
pinch of salt
pinch of cinnamon
1 tablespoon butter, divided (optional)

Preheat the oven to 425. Combine blueberries, sugar, lemon zest and juice, tapioca, salt and cinnamon in a large bowl and stir to blend.
Roll out half of your pie dough into a circular shape, and carefully transfer to a 9-inch pie plate. Press the dough gently into the plate and trim the edges, leaving a slight overhang. Put the pie plate in the refrigerator so that the dough can chill while you roll out the top crust.
When you are ready to assemble you pie, pour the blueberry mixture into the bottom crust, mounding the berries a bit in the center. If you'd like, dot the blueberries with butter (for some reason, I always seem to forget this step). Carefully fit the top crust over the pie and crimp the edges to seal. Using a very sharp knife, cut several steam vents a few inches long into the top of your pie. Sprinkle the top lightly with sugar.
Bake at 425 for 30 minutes, then reduce the heat to 375, cover the edges of your pie with foil so that it doesn't get too browned, and continue baking for about another 45 minutes, until the crust is golden and the filling is bubbling. Let cool for several hours so that the pie can set before serving.
*I always use Dorie Greenspans' Good for Almost Anything Pie Dough, which I've previously posted here.

1 comment:

Unknown said...

so i stumbled on your blog and i kind of love it. it's pretty and it's yummy and your food pics are gorgeous. yay!