After picking 14lbs of fresh blueberrys at the farm yesterday, a blueberry pie was requested. I’ve watched enough cooking shows to understand the process, but tackling a flakey homemade pie like grandma used to make (well, someone’s, not mine – neither of my grandmas made pies) was daunting, but I was up to the challenge!
After looking through grandma Wood’s cookbook recipes, I wasn’t sure which pie shell to use (she had about 3). So the search for the perfect recipe continued. After about an hour of internet browsing, I finally settled for one for the sake of getting on with it.
We didn’t have enough lemon juice nor zest. Instead, I used 1 tablespoon of lemon juice, a 1/4 teaspoon of zest with 1 tablespoon of water. However, even at that, we found the pie to be too lemony at the end – not overwhelming, just different (perhaps we are just not lemony people). Instead of cutting out stars, I rolled out another 12″ diameter circle and tucked the edges before pinching it to close. To release steam, I used a pair of snippers and cut 1″ slits on top before putting it in the oven; worked like a charm and used everybit of pie crust. To top, I used brown sugar and some cinnimon over the egg wash before baking. To bake, I didn’t have a proper pie dish and used a cake pan (made it slightly difficult to take out, with the right angle edges), but reduced the baking time to 17 minutes @ 400F, then 30mins @ 350F (glass dishes typically take another 5 minutes). After cutting into it, 12 hours later, found the filling to be runnier than expected, darn those juicy rype berries. I may look into tweaking the fruit filling with some kind of starch next time.