New Jersey Blues In PiePosted: February 7, 2016
Blueberries on sale… Uh oh, here we go…
My first attempt at a double-crusted fruit pie! The crust was phenomenal and great fun to make!
The flavor of this pie (more like a cobbler) was top notch however, the filling did not solidify due to the amount of liquid added. If you decide to attempt this recipe, please use 1/2 cup of water for the filling recipe.
Blueberry Filling (Doubled my own Blueberry Crostata filling recipe with some added flavor.)
2 pints New Jersey blueberries
1 C 1/2 C water
3 T potato starch
1 C organic sugar
4 t freshly squeezed lemon juice
4 t freshly squeezed orange juice
1 t lemon zest
1/4 t salt
pinch nutmeg, cinnamon, and red pepper flakes
Process: cook 2 cups of the blueberries in the water; bring to a boil. In a separate bowl mix the potato starch, lemon and orange juices, sugar, zest, salt and other spices; add this mixture to the boiling blueberries and stir constantly; let simmer for about 2 minutes and remove from heat; after cooled, gently add to the remaining blueberries mixing well.
Crust (Used King Arthur’s double crust recipe.)
2 1/2 C flour
1 1/4 t salt
1/4 C shortening
10 T chilled butter
6-10 T ice water
1 egg, well mixed
Process: combine flour and salt; cut in the shortening and butter; add ice water checking for softened yet not overly wet dough; lay out on floured surface; divide in half and form two disks; wrap in plastic and refrigerate for about an hour; roll out dough to fit pie plate; add to plate and refrigerate to relax the gluten.
Roll out top dough crust; add to parchment paper and refrigerate. Add filling to chilled pie crust; apply egg wash to the crust edges; add top crust and crimp and seal all around. Brush entire pie with egg wash; sprinkle with sugar; bake for 1 1/2 hours in a preheated 350F degree oven.
Videos for the various techniques to crimp pie crusts can be found here.
Good luck, have fun and enjoy the delicious benefits!