New Jersey Blues In Pie

Blueberry Pie

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.

Recipe

Blueberry Filling (Doubled my own Blueberry Crostata filling recipe with some added flavor.)

Ingredients
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.)

Ingredients
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!