All week, I was plagued by these intruding thoughts of blueberry pie. I wanted flaky, butter-crisped crust and sweet syrupy blueberries. So obviously, this blueberry pie pushed through the top of my list of Easter bakes.
I’ve made great pie crust before in my chicken pot pie post. I wanted to test out another pie crust. This one is by Erin McDowell, a baker for King Arthur Flour. The ingredients are listed below:
- 1 1/4 cup AP flour (150g)
- Pinch fine sea salt
- 1/2 cup cold unsalted butter (113g)
- 1/4 – 1/3 cup Ice water, depending on how wet the dough is
It’s a very easy dough to make since she simply rubs the butter into the flour using her fingers (so no food processor needed!). The dough is very flakey. It is a great pie dough, but I personally liked the structure and taste of the dough from the chicken pot pie recipe. Next time, I would add 1/2 tbsp sugar. Additionally, the lattice should be thicker height-wise to withstand the filling.
For the blueberry filling, I used the recipe from here: https://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe/
6 cups of frozen blueberries that were thawed over night and then drained of any juices. It’s important to drain or else the blueberry filling gets too runny in the pie, whereas I’m looking for a thicker consistency that stands on its own! I would also add more cornstarch to the mix, up to 1/3 cup total.
Edit: one thing I noticed is that the pie filling tasted a bit powdery from the cornstarch. Normally, the powdery feeling goes away when cooked with heat and liquid. I think next time I will simmer the blueberry pie mix until the desired consistency and the powder texture goes away.
All in all, this is something that I’d make again!
