July is blueberry month in Michigan. I know it is already August. August is tomato and peach month. Don’t worry we will get to them, but for now it is all about the blueberry. A vitamin, antioxidant packed, powerhouse of a berry-the blueberry graces my table in many different fashions over the course of the summer. Our favorite way to eat them is straight out of the box. See the box above? We could eat that entire thing in one day. That’s five pounds of berries there folks. Not a smart thing to do, but it’s hard to stop eating them when you start.
Now I am one of the lucky ones. Blueberries these days are expensive. I have a secret source I get them from (not telling). So my refrigerator is pretty much stocked for the month of July. Only one problem with all the blueberries. What to do with them! I don’t know how to make jam or can so that is out of the question. On a side note, if anybody could teach me how to do that, I would pay them in cake. My only other option is to bake and bake and bake. Pies, cupcakes, muffins, cakes, crumbles and ice cream. All of which will get my kids saying, “Blueberries again”? Yep.
So, in honor of the blueberry, today marks the first in a series of blueberry desserts. I know I just posted a fabulous Blueberry Strawberry Sherbet (see link below). That recipe was a perfect segue from strawberry month to blueberry month. This recipe comes from Martha Stewart. Again. Gotta love Martha. What better way to start the week, but with an old-fashioned lattice top blueberry pie. I mean look at it! Its stunning! The recipe comes from her cookbook “Martha Stewart’s Pies and Tarts”. This cookbook is beautiful! Its an overload of beautiful pies and fillings and sweet and savory. I would love to make everything in this cookbook. Maybe some day I will.
The pie is pretty straight forward. I used my go to “pate brisee” crust (see link below). The crust recipe is also a Martha Stewart. Right now the berries are at their peak, so they don’t need a lot of adornment. Just some thickener and some sugar and poof! A pie! What a pie! Please try this recipe. Let me know what you think, and stay tuned for the next tasty blueberry installment.
Here are the links to other blueberry recipes:
http://sara826-itstartedwithone.blogspot.com/2013/07/a-refreshing-palate-cleanser-strawberry.html
http://sara826-itstartedwithone.blogspot.com/2011/08/blueberry-sage-corn-muffins.html
Here is the link to the crust recipe as well:
http://sara826-itstartedwithone.blogspot.com/2013/01/the-buttermilk-effect-part-2-buttermilk.html
The crust recipe will be near the bottom of the blog post.
Classic Lattice-Top Blueberry Pie
All-purpose flour for dusting
Pate Brisee
2 pounds (7 cups) fresh blueberries
1/2 granulated sugar
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
Turbinado sugar for crust or fine sanding sugar
1. Preheat oven to 400 degrees.
2. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round. Don’t worry. I can’t roll into a round.
3. Fit dough into a 9-inch pie pan.
4. In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate, piling in center.
5. On a lightly floured surface roll out remaining disk of dough, just like the first. To make the lattice crust, cut 10 1-inch-wide strips. Lightly brush the edge of the crust with water. Carefully arrange dough strips on top, weaving to form a lattice. Basically, its over-under-over-under…… Then the next strip is under-over-under-over.
6. In a small bowl, whisk together the cream and egg yolk and brush the top of the pie. Sprinkle with sugar.
7. Refrigerate for a half hour.
8. Transfer pie to a sheet pan and bake until crust begins to brown, about 20 minutes. Reduce heat to 350 degrees and continue baking until crust is a deep golden brown and juices begin to bubble, about 55 minutes more. If the crust browns to quickly, tent with a piece of foil.
9. Allow to completely cool on rack, at least 3 hours before serving.
No comments:
Post a Comment