Perfect Blueberry Pie

Perfect Blueberry Pie

By scott parker

Perfect Blueberry Pie

The perfect blueberry pie, full of blueberries, with a hint of spices and lemon, encased in an enriched pie dough.

For my pie dough I like to use a mix of egg yolks and cold water, but you can always use just water as well. I like the extra richness and colour from the yolks. 

for the pie dough you will need :

6 cups of all purpose flour

1 tbsp salt

2 tablespoons sugar

1 pound of butter (what, you think it should be less?)

3 egg yolks plus enough cold water to make 1 cup

combine your dry ingredients and cut in your butter. I do this on the table. Then make a well in the centre to add your liquid. The butter should not be too large of chunks, but a few are ok. What you are trying to do is coat the protein in the flour (gluten) with the fat. This stops it from absorbing as much water, so your pie dough will be tender, having some larger pieces, like large blueberry size, is good to though, as this will add to the flake of your dough. You want to quickly fold in your liquid, just enough to start to bring the dough together, it will, and should look rough in texture. When you roll out the dough it will all come together. 

now that your dough is together, wrap it, and chill, while we get the filling together.

for the filling you will need

900 grams of frozen blueberries ( we get 600 gram bags, so 1 and 1/2 bags)

1/4 to 1/3 cup sugar, really just depends how sweet you want your pie

1/4 cup cornstarch

1 lemon

1/8 tsp, so a pinch, of all spice

1/4 tsp of nutmeg

1/2 tsp to 1 tsp cinnamon

Mix all your ingredients together, while your berries are still frozen, and let it sit in the bowl. Have a beer, glass of wine,  just sit back for about an hour. Oh, and one note, with your lemon, zest it into the sugar, then cut and add the juice, then rub the sugar and lemon together. I don't really know if this makes a difference in the final product instead of just zesting it on top of everything else, but it smells so good when you do it that I always do it that way. Same with any flavouring, when you muddle vanilla, mint or basil with your sugar first - amazing.

once your mix is sort of defrosted, it is time to roll out your dough, dump in the filling. You then want to egg wash the the rim, roll out a top, or do a lattice top for something a bit fancier. I bake my fruit pies for a minimum of 1 1/2 hours, all the way up to two. Your pie should be bubbling, and you will probably want to put a tray under it to catch any drips. The crust should be a dark brown, if you have any doubt, let it bake another 10 minutes. 

If you need help or have any questions just email me at info@prairiedogwoodcraft.com