Late Summer Pie

Its officially not summer anymore, but we like to ride around without a helmet so lets hear it for late summer beautiful fresh baked pies! We’ve pulled this basic pie shell recipe from the New Basics but its really the same no matter where you look with small variations like using all butter to half butter. We favor the half butter taste and health benefits (maybe).

Blueberry Lemonade Pie

Prep time: 

Cook time: 

Total time: 

Serves: 10

Ingredients
  • CRUST
  • 2½ cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons granulated sugar (for a sweet filling); 1 tablespoon of a fresh herb or 1 to 2 teaspoons of a dried herb or spice (for a savory filling)
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into pieces”
  • “6 tablespoons solid vegetable shortening, cold
  • 5 to 6 tablespoons ice water
  • PIE FILLING
  • 4 pints of Blueberries
  • 2 lemons zest and juice (omit seeds)
  • 1 cup of natural sugar
  • 1 packet of fruit pectin (not gelatin)
  • 2 tbsp of all purpose flour for thickening or 1tbsp of corn starch
Instructions
  1. Pie Dough Instructions:
  2. Combine the flour and salt in a mixing bowl. Add the sugar if you are going to be making a sweet (dessert) pie or the herb or spice for a savory pie or tart. Add the butter and shortening, and working quickly, use a pastry blender, two knives, or your fingertips to cut in the ingredients until the mixture resembles coarse crumbs.
  3. Sprinkle the ice water over the mixture 1 or 2 tablespoons at a time, and toss after each addition. When you can gather the dough into a ball, you’ve added enough water (usually 5 to 6 tablespoons). Transfer the dough onto a cool (marble would be perfect) lightly floured surface, and using the heel of your hand, smear the dough away from you, about ¼ cup at a time. Repeat until all the dough has been smeared. (This will blend in the butter and shortening and make the pastry flakier.) Gather the dough into a ball, using a dough scraper, then divide the ball in half. Flatten each half slightly, wrap them in waxed paper, and refrigerate for 30 minutes to 1 hour. (You can freeze the dough at this point. Wrap it well in plastic wrap.)
  4. The pastry is now ready to use.
  5. To blind bake a bottom crust or to prep the oven in general: Preheat the oven to 375°F.
  6. Roll 1 ball of chilled dough out on a lightly floured surface to form an 11-inch circle. Transfer it to a 9-inch pie plate, and press it into the bottom and sides. Trim the dough, leaving a 1-inch overhang. Fold the overhang back toward the inside, and crimp the edge decoratively.
  7. Prick the bottom of the pastry with a fork and line it with aluminum foil, shiny side down. Fill the plate with pie weights or dried beans, and bake the pastry for 8 minutes. Then remove the foil and weights and return the pastry to the oven; bake until golden brown, 10 to 13 minutes. Set aside to cool.
  8. To partially bake a bottom crust: Follow the directions in Steps 4, 5, and 6 through removing the weights and foil. Then brush the crust with the white from 1 egg and return it to the oven for 2 minutes more. It is now ready to be filled before the final baking.
  9. Fill your pie crust unbaked with your pie filling well mixed before filling. Carefully place your pie top and slit some holes into the top or come to us at Cook and Craft and buy a really cute pie funnel with a critter on top!
  10. Bake at 375 for 1 hour or until golden and bubbling. Let the pie cool for at least an hour before serving.

 

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