Summer = Fruit Pie
Word-association games aren’t very fun for me. I usually draw a complete blank and people point and laugh and wonder if I’ve ever picked up a book. It’s tough. Summer and pie, however, are two words that I can easily get behind.
(Fill in the blank) pie à la mode is about as summer as it gets. I didn’t let myself have any ice cream this time, but even then there’s just something about the act of pouring fresh berries into a freshly rolled-out crust that feels so right in this period of almost-summer. That’s how I felt as I was baking this pie.
Blueberry was my fruit of choice. Blueberry pie happens to be the dessert my boyfriend and I shared on our first date, but nostalgia had nothing to do with this decision. I picked blueberries because they don’t require any peeling or slicing. Blueberries are low maintenance, and low maintenance and sexy are what summer’s all about.
I usually make my own crust using Martha Stewart’s Pâte Brisée recipe, but I let the stress and high-hopes for this first blog post get the best of me and went with Pillsbury just to be safe. To make myself feel better about taking the easy route, I made a lattice top. It helped.
When it came out of the oven all cracked and splotchy, I regretted not brushing my egg wash with more care (#bakerproblems), but as soon as I cut into it and the blueberries came pouring out of the sides, I remembered that pie is the one dessert where imperfections are more than ok, they’re welcome. God bless you, pie.
The pie tasted great, but I have to say, the store-bought crust just can’t compete with homemade. So I won’t be doing that again. Considering summer isn’t even officially here yet, I smell a do-over in the near future.
Here’s the recipe. Have fun with it!
- 2 store-bought pie crusts or better yet, make your own
- 8 cups (about 5 pints) blueberries
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 Tbsp lemon juice
- 1 Tbsp unsalted butter, cut into small pieces
- 1 egg yolk
- 1 tablespoon heavy cream
- On a lightly floured surface, roll out one pie crust to fit the bottom of your pan. If it already does, good for you. Fit dough into pie plate, pressing down and being careful to push out any air bubbles.
- Roll out your second crust for use on top. I rolled mine out and cut out lattice strips to top the pie with, but you can do whatever you want.
- Place clean blueberries in a large bowl, take out about 1/2 cup's worth and crush them with your hands. Throw the crushed blueberries back into the bowl.
- Add sugar, cornstarch, and lemon juice. Stir to combine.
- Spoon blueberry mixture into pie shell. And throw in little bits of butter here and there.
- Now, place your top crust or strips on top (if you're using a full crust, make sure to cut some vents, your blueberries need to breathe). Tuck edges of both your crusts and gently press both layers of dough along the edge to seal, and crimp as you please.
- In a small bowl, whisk together the egg yolk and cream. This is your egg wash. Brush the pie's surface with egg wash.
- Refrigerate your pie for about 30 minutes before baking. Meanwhile, preheat the oven to 400 degrees.
- Next, put your pie in the oven. Place a covered baking sheet under the pie to catch any dripping juices. Bake until crust begins to turn golden, about 20 minutes.
- Reduce oven temperature to 350 degrees. Continue baking 40 to 50 minutes more, rotating throughout, until crust is deep golden brown and juices are bubbling and have thickened.
- Transfer pie to a wire rack to cool completely.