Blueberry Pie

This past weekend, we were celebrating the birth of our daughter. However, considering we're trying to limit her sugar intake, I originally tried to make a sugar free muffin the weekend before as a test run (with bananas and blueberries). Suffice it to say, it didn't turn out very well.

As a result, I decided to just make apple pie and make some extra crust for her to enjoy.

Unfortunately, apples were on sale this week, so by the time we got to the store, they sold out.

However, frozen fruits were on sale, so I just purchased some frozen blueberries and changed the idea from baking an apple pie to a blueberry pie. It turned out well. The pie was a hit.

The recipe is pretty much exactly like the apple pie recipe. There are some key differences, though. Mainly, I use blueberries instead of apples. Plus, the lattice on the top of the pie.

Ingredients:

Crust

•     1 1/4 cups of unsalted butter, softened and cut into cubes
•     2 1/2 cups of all purpose flour
•     1/2 cup of sour cream (or yogurt)
•     1/2 teaspoon salt
•     1 teaspoon sugar

Filling

•     6 cups of frozen (or fresh) blueberries
•     1/2 cup of white sugar
•     3 tablespoons of all-purpose flour
•     1/4 teaspoon ground allspice
•     1/4 teaspoon ground nutmeg
•     1/2 teaspoon ground cinnamon
•     1 teaspoon vanilla extract

Yield: Serves 8 people

Directions:

Crust I

1. Mix together flour, salt, and sugar.
2. Using your hands, mix in butter and coat butter with flour. Work the butter and flour together until the largest pieces are the size of corn kernels.
3. Add in sour cream and work mixture with a fork.
4. When the dough begins to clump, separate the mixture into 2 halves.
5. Work flour into a ball. Then into a disc. Wrap the halves with plastic wrap.
6. Refrigerate for 1 hour.

Filling

1. Thaw blueberries. If there is any excess liquid, drain it. If you're using fresh blueberries, skip this step.
2. Combine sugar, flour, and spices.
3. Add flour mixture to blueberries. Mix well.
4. Add vanilla extract.

Crust II

1. Preheat oven to 375°F. Place cookie sheet (or a large enough pan) on the bottom rack to catch drippings.
2. Remove crust disc from the refrigerator and let sit for 10 minutes.
3. Using a rolling pin, roll pie dough to a 12-inch circle. Make sure dough doesn't stick. Use more flour if needed.
4. Place rolled dough into a 9-inch pie plate. Ensure the dough doesn't hang too much off the edge of the pie plate. At most, 3/4 inch to 1 inch.
   
5. Put the blueberries into the pie plate.
   
6. Roll out second disc of dough to a 12-inch circle. 
7. With a knife, cut 10 slices approximately 1-inch thick of the dough. 
8. Place 5 strips on top of the pie spaced evenly apart.
   
9. Fold back the 2nd and 4th slices and place another slice perpendicular to the first five slices onto the pie. Return the 2nd and 4th slice back into position.
10. Fold back the 1st, 3rd, and 5th slices and place another slice perpendicular to the first five slices onto the pie. Return the 1st, 3rd, and 5th slices back into position.
    
11. Repeat steps 9 and 10 until all ten slices are on top of the pie.
    
12. Trim the strips around the edge of the pie plate.
13. Fold dough up and over the lattices on the edge of the pie plate.
14. Pinch the dough along the edges to close the pie.
    
15.     (Optional) Brush top of pie with milk.
16.     Place pie in the oven. Cook for 20 minutes, then reduce temperature to 350°F.
17.     Bake for another 1 hour.
18.     Transfer pie to rack to cool.
    
    Cooling times will vary. Don't consume while hot. Ideally, you cool it completely as the filling can still be runny when it's warm.

Bonus Crust

As I mentioned before, the purpose of the pie was to have extra crust for our daughter to chew on. Just like everyone else in the household, she loves the crust.

1. Preheat oven to 375°F. 
2. Line baking tray with aluminum foil .
3. Place strips on baking tray. You can also create other shapes with the extra crust. Remember though, the thicker your strips, the longer you need to bake them.
4. Bake for 20-25 minutes or until brown.
5. Allow to cool slightly before serving. However, it's delicious when warm.