• 4/28 Blueberry Pie Day 3

    From Dave Drum@1:2320/105 to All on Sat Apr 27 16:01:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blueberry Pie
    Categories: Pies, Pastry, Fruits
    Yield: 6 servings

    MMMMM---------------------------CRUST--------------------------------
    2 1/2 c (300 g) A-P flour
    1/2 ts (3 g) kosher salt
    1 1/4 c (285 g) unsalted butter;
    - cold, in cubes
    8 tb (to 10 tb) ice water
    1 lg Egg
    +=BEATEN WITH=+
    1 tb Water

    MMMMM--------------------------FILLING-------------------------------
    8 c (1.2 kg) blueberries; picked
    - over, washed
    1/2 c (140 g) raw sugar
    2 tb Lemon juice
    2 tb To 3 tb arrowroot flour
    1/4 ts (1.5 g) kosher salt

    To make the crust, combine the flour and salt in a large
    bowl or food processor. Add the butter, and either use
    your fingers to rub the fat into the flour until the
    mixture resembles coarse meal or pulse the processor a
    few times to achieve a similar result. Gradually and
    lightly mix in ice water, a few tablespoons at a time,
    until the dough just comes together.

    Turn the dough out onto a lightly floured surface, and
    gather into a ball. Divide the ball into two equal
    portions, and flatten each into a disc with the heel of
    your hand. Cover tightly with plastic wrap, and
    refrigerate for at least 1 hour and up to 2 days.

    Prebake the pie shell. Heat oven to 375. Roll out one of
    the discs of dough on a lightly floured surface, and fit
    into a 9" pie plate. Trim the dough so that there is a
    slight overhang at the top of the pie plate, then place
    the shell in the freezer for 20 minutes or so to chill.
    Remove the pie shell from the freezer, cover the dough
    with parchment paper and fill the shell with pie weights
    or dried beans. Place the shell into the oven, and bake
    until the bottom has just started to brown, approx 20
    to 25 minutes. Take the pie shell out of the oven,
    remove the parchment and pie weights and allow to cool.

    Make the filling. Separate 1 cup or 150 grams of the
    blueberries, and combine them in the bowl of a food
    processor or blender with the sugar, lemon juice, 2
    tablespoons or 16 grams of the arrowroot flour or
    cornstarch and the salt, then pulse to puree. Put the
    blueberry mixture into a small pot set over medium-high
    heat, and cook, whisking constantly, until the liquid
    has just thickened, approximately 1 minute. Pour the
    thickened mixture over the remaining blueberries, and
    stir to combine.

    BAKE THE PIE. Set oven @ 400oF/205oC.

    Mound the filling high in the center of the cooled pie
    shell, and apply the egg wash to the top edge of the
    cooked bottom crust. Roll out the second disc of dough,
    and place it over the top, gently crimping it onto the
    egg-washed edge of the bottom crust. Place the pie into
    the freezer to set, approximately 20 minutes, then cut
    vents into the top with a sharp knife, place the pie on
    a baking sheet and set it into the oven to bake for
    approximately 30 minutes. Then turn the pie, reduce heat
    to 350oF/175oC and bake until the pie is golden and the
    filling has begun to bubble up through the vents,
    another 25 to 45 minutes.

    Allow pie to cool to room temperature before you cut
    into it.

    by Sam Sifton

    Yield: Serves 8

    RECIPE FROM: https://cooking.nytimes.com

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