chocolate ganache ice cream. Since I was feeling sneaky and impatient a few months ago, I cheated and made it despite the fact that the recipe was still up for the taking. I don't regret the indiscretion, but I do feel slightly guilty. So please visit this week's TWD host, the lovely Katrina of Baking and Boys. Her blog is filled with incredible desserts and adorable children.
Confession aside, This was one amazing pie! *knock on wood* My pie crust fear seems unfounded because they always turn out better than what my pessimistic imagination predicts. Maybe that's the ugly secret, one just needs to anticipate a cracked, burnt outcome in order to produce flaky, golden results? Cold butter and a french rolling pin also help. What I like about this particular crust was that it was a pâte brisée, which means that it had a higher fat to flour ratio. This magic, chemical reaction gives crusts that sandy, crumbly texture. Also this crust didn't contain any shortening. I'll use shortening if I'm in a pinch, but my loyalities will always lie with butter. :)
The filling is a perfect balance of sweet, juicy blueberries and the zippy tartness of fresh lemon juice and zest. Some people thought that the pie could have used more sugar and to them I said "don't let the door hit you..." Ok, I didn't really say that. But if you are making this to serve young children or adults with deficient palettes, you may want to add more sugar than what the recipe calls for. Personally I thought the pie was perfect. The crust was bursting with buttery flakes of joy and the filling was lusciously satisfying.
(recipe from Joy of Baking)
*printer friendly Recipe*
Pâte Brisée Crust ingredients
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoons (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter cut into 1-inch pieces and well chilled or frozen.
1/4 to 1/2 cup (60 - 120 ml) ice water
4 cups (570 grams) fresh blueberries, washed and dried.
1/2 cup (100 grams) granulated white sugar
2 tablespoons (20 grams) cornstarch (corn flour)
2 tablespoons lemon juice
1 tablespoon lemon zest (about 2 lemons)
1 large egg yolk
1 tablespoon cream
Prepare the crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds. Be careful not to overprocess. It's ok to see flecks of butter. Once it's in the oven the heat will push through those flecks and make the crust nice and flaky.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.
Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) *star cookie cutter, cut out about 20 stars. Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes. *I don't have star cutters to I used a 1 1/2-inch circle.*
Prepare the filling: In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the prepared pie shell. Then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars or circles in a circular pattern on top of the blueberries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry circles, brush the entire surface with the egg wash, making sure that it does not pool. Place the assembled pie back in the refrigerator to chill for about 30 minutes.
Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Continue to bake the pie for about *35 - 45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring. *My pie took about 55 minutes so I had to cover the edges with foil. Be sure to check your pie at the 35 minute mark but be aware that it may take longer and you may need to protect the crust.*
Place the baked pie on a wire rack to cool for several hours. Serve at room temperature.
Makes one 9-inch pie