Maddy's Blueberry Pie
I’ll be honest. I’m not much of a baker, but this got me hooked! My family went blueberry picking last week, and we came home with buckets of blueberries. So I whipped out my laptop, read a bunch of recipes on blueberry pie- which for some reason felt so daunting until now. And out came this pie. It was so good that we all devoured it, and I baked another the day after :)
The pie crust is a method I learned from Jeremy Scheck’s baking page, After School Bakery , here he explains why vodka works as a key ingredient to good pie crust. Here I adjusted the ratios of the same recipe appropriate for 2 sticks of butter (226g).
And the filling recipe! came from a hodge podge of tips I got from a bunch of googled recipes :) nothing crazy here, but it WORKS (the gelatin works!)
Ingreidents
The Crust
324g all-purpose flour
226g Frozen butter, cut into small pieces
3 Tbsp sugar
1 tsp salt
1/2 cup water and vodka in ice.
The Filling
1/2 cup water
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup corn starch (or potato starch)
3 cups blueberry
1/2 packet (10g) gelatin
The crust
For the crust, mix in the flour, butter, sugar, and salt in a stand mixer (with paddle attachment low setting) until the butter becomes pea-size. If you have a stand mixer, great. but If not, you can mix with your hands :)
On low setting, very slowly add the iced water+vodka mix until the dough barely comes together
gently roll the crumbly dough and cut into 4 pieces.
layer 2 pieces of dough each, and roll it out to desired thickness. serran wrap them and freeze it.
The filling
For the filling, mix water, brown sugar, cinnamon, and corn starch in a pot over medium heat.
when the mix becomes thick, lower the heat and add half of the blueberries (1.5 cup) and mix, smashing them until smooth.
take the pot off the heat, add gelatin and mix.
once cooled, add the rest of the blueberries and fold it in so the berries don’t pop.
The assembly
thaw the frozen pie crust, and line it in a pie pan or glass.
poke holes all over with a fork, and blind bake: 425F 15min with pie weights + 375F 15-20 min without
spread the filling into the pie! (you can stop right here, and enjoy the pie after it’s cooled)
cut the remaining crust into desired decor shape, decorate the top of the pie
bake at 375F for another 15 minutes, until golden brown. if you want a nice shiny golden brown look, brush the crust with a eggwhite+cream mix and bake another 3 minutes.
And here is the step-by-step tutorial :)
For the crust, mix in the flour, butter, sugar, and salt in a stand mixer (with paddle attachment, low setting) until the butter becomes pea-size. If you have a stand mixer, great. but If not, you can mix with your hands :)
On low setting, very slowly add the iced water+vodka mix until the dough barely comes together
the dough should be very crumbly
flour the surface and gently roll the crumbly dough and cut into 4 pieces.
layer 2 pieces of dough each, and roll it out to desired thickness. serran wrap them and freeze it.
For the filling, mix water, brown sugar, cinnamon, and corn starch in a pot over medium heat.
when the mix becomes thick, lower the heat and add half of the blueberries (1.5 cup) and mix, smashing them until smooth.
take the pot off the heat, add gelatin and mix.
once cooled, add the rest of the blueberries and fold it in so the berries don’t pop.
thaw the frozen pie crust, and line it in a pie pan or glass.
poke holes all over with a fork, and blind bake: 425F 15min with pie weights + 375F 15-20 min without
spread the filling into the pie! (you can stop right here, and enjoy the pie after it’s cooled)
cut the remaining crust into desired decor shape, decorate the top of the pie
bake at 375F for another 15 minutes, until golden brown. if you want a nice shiny golden brown look, brush the crust with a eggwhite+cream mix and bake another 3 minutes.
Enjoy with a dollop of icecream, or whipped cream!
:)
