I was both thrilled and intimidated when Amy of South in Your Mouth selected…. Double Crusted Blueberry Pie on pages 361-363 of Dorie Greenspan’s ‘Baking: from my home to yours’. My husband had been hinting for a couple of weeks how good a blueberry pie would taste with fresh blueberries from the market, so this was perfect. I would bake him the pie he wanted and at the same time participate in the TWD event.
So much for the thrilling part . I never quite mastered the art of making pie crusts and I never know whether it will be a hit or miss. The fact that I had a throat and ear infection didn’t help matters but I was determined to make this pie. I decided to make the pie over two days.
Day 1: The pie crust seemed easy enough to put together although I thought there was much more butter in this recipe than other dough recipes I have used. I used my food processor to mix it all and then refrigerated the dough to roll out for the next day.
Day 2: Today I was going to surprise my husband with a homemade blueberry pie. So I thought at the time. I began rolling out the dough and it all fell apart! This is about the time I slip into panic mode when I attempt to roll out pie dough. So now, I had two choices: throw everything out or start rolling out the dough over again.
Choice 1 was the result of me panicking so I went with choice 2; I gathered up the dough and put it back in the fridge untill I regained my composure. Then I called my sister-in-law Nicole, who bakes pies all the time and asked her what the problem could be with the dough. She told me that the dough could be too dry or too cold or I over mixed it. Best of all she came over to take a look at it. In her opinion, I had over mixed the dough. There should be some small pieces of fat visible and there were none in my dough. She offered to try and roll it out for me which I accepted with much gratitude. I was in no condition to through that again.
So as she carefully rolled out the dough, I prepared the filling. I know I used much more blueberries than the recipe called for and as a result more sugar, flour and lemon rind and lemon juice.
Nicole managed to roll out the bottom of the pie dough and very carefully placed it in the pie pan. I added the bread crumbs and the filling which filled out the pie plate quite nicely. Then she rolled out the top part. Again, very carefully and with fingers crossed (mine) she placed it on top of the pie. After trimming and fluting the edges, brushing it with a beaten egg and sprinkled with sugar, the pie was ready to bake and I must say it looked wonderful!
At some point I noticed that the crust was browning too quickly so I covered the top with foil. My kitchen smelled heavenly! As it was cooling, my husband arrived home from work and he certainly was surprised to see this wonderful blueberry pie. That night we was a blueberry pie fest! I loved the combined flavour of the blueberries and lemon. The crust had a delicious buttery taste. It was the best pie I ever made (with Nicole’s help). Did my husband like it? He sure did although he thought it was a bit lemony as he ate his second slice.
Would I make this pie again? Definitely. Hopefully next time I will be able to roll out the dough on my own. One day, I will master the art of making pie dough. If I make enough pies – well as the saying goes ‘practice makes perfect’.
Thanks Nicole for helping me out on this one. Thanks Amy for choosing such a delicious pie recipe.
You can view the TWD Bakers blueberry pies at Tuesdays with Dorie.
The Double Crusted Blueberry Pie can be found on pages 361-363 of Dorie Greenspan’s ‘Baking: From my Home to Yours’ or at South in Your Mouth .