This is not the time of year to be sipping a summer wine and kicking back. Well, maybe it is, but only if you are getting a move on to savor the local flavors of summer. The Blueberry Pie recipe I’m sharing is so simple that you can relax, enjoy your summer wine and pair it with this lovely dessert. Yes, you can have it all, in terms of a dessert and the guilt-free time to enjoy it.
In the upcoming July 25th podcast episode of Phoebe’s Pure Food, the 2 Weird Hungry Girls, we speak with pastry chef Diana Penn. Chef Penn shares some helpful insights about pie dough. Everyone has his or her own theory or method on how to create the perfect pie dough and we get to the bottom of it, with her expert help. I thought you might want to get the scoop considering it’s the perfect season for pies.
If you are looking for a bit of pie-inspiration, I’ve collected favorite recipes from my website. I’ve got Sweet and Savory Handpies, Summer Peach Pie (to freeze for later), Raspberry Cream Pie and Pies in Jars.
The Blueberry Pie recipe below is rather simple to prepare. Keep to the four-cup portion and play with the type of fruit you choose to use. I like saving time in the kitchen, not to mention cleaning up. I’d suggest you make two batches of the dough, use one portion for this recipe and freeze the other three portions for later summer fruits.
Pate Brisee, pie dough
recipe: Diana Penn, Pastry Chef & Educator
I used spelt flour for my dough and it did take on a toasty almond color. Use all-purpose flour if that suits your baking needs. Recipe for 2, 9-inch pie crusts and optional lattice.
Ingredients
- 1 pound all-purpose flour
- 1 1/2 teaspoon salt
- 1/2 pound unsalted, chilled butter, cubed
- 1/2 cup chilled water
Directions
- In a food processor, pulse the flour, salt and butter until the dough resembles corn meal, about 10 seconds. While the machine is running, incorporate enough water until the dough holds together. Do not over process.
- Divide and flatten into 2 discs. Wrap each disc in plastic wrap and refrigerate 20 minutes.
- Roll dough 1-inch wider than the pie plate. Gently press into plate cutting off the excess. Refrigerate for 15 minutes. Pierce with fork prior to filling with fruit mixture.
- Use excess dough for lattice or decorative top.
Blueberry Pie
recipe: Phoebe Canakis
Yield 1, 9-inch pie, 8 servings
You can use nearly any seasonal berry or cherry in this recipe. It’s rather basic. I wanted to add rhubarb to the blueberry mix, but I’m hoarding my frozen rhubarb for use this winter. I found 3/4 cup sugar was a bit sweet and think it might be fun to try using coconut palm sugar. Maybe that smoky flavor or would work well with cherries. Just a thought.
Ingredients
- 4 cups fresh berries, washed
- 3/4 cup raw, organic sugar
- 5 Tablespoons all-purpose flour (I used spelt.)
- 1 Tablespoon lemon juice
- 1 prepared 9-inch pie crust
Directions
- Prepare pie crust.
- Preheat the oven to 425 degrees.
- Wash the berries and remove stems.
- While the berries are still damp, stir in the sugar, flour and lemon juice. Fill the pie crust and top with optional lattice.
- Bake for 35-40 minutes.
