Today, I made Martha Stewart’s blueberry pie. I found the recipe on page 481 in the Martha Stewart Living Cookbook. This pie is a very pretty, delicious all-year treat and surprisingly, it wasn’t as hard as you might think. I’m not going to lie; I did mess up on one thing, but mistakes are okay! If you’re wondering, it was the flour in the berry mixture. I forgot to put it in. The result of that was the filling didn’t stick together as much as it could have, but the taste was still amazing. I really like making top-crust pie* because you can make a little decoration on top, as you can see in the photos, I made a star in the crust. I really hope you try this recipe and like it too!
Blueberry Pie
Martha’s perfect pate brisee (aka crust) :
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
- Place the flour, salt and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter and process until the mixture resembles a course meal, about 10 seconds. Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough hold together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten and form 2 disks. wrap, and put in fridge.
Filling:
1/4 cup all-purpose flour, plus more for dusting the crust
1 large egg
1 tablespoon milk
3 pints blueberries (I used frozen ones)
2 tablespoons fresh lemon juice
1\2 cup sugar
1\4 teaspoon cinnamon
2 tablespoons unsalted butter, cut into pieces.
- On a lightly floured work surface, roll out the dough to be 1\8-inch-thick, about 13 inches in diameter. With a dry pastry brush, brush off excess flour, roll the dough around the rolling pin, and lift it over a 9-inch pie plate. Line plate with dough, pressing it into the corners. trim the dough so that it hangs over the pie plate by about 1\4 inch. Turn the overhanging dough over, forming a rim, and crimp the edges of the pastry. Chill in fridge.
- Preheat the oven to 425°F. Whisk together the egg and milk to make and egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, and cinnamon in a large bowl, and turn onto the chilled crust. Dot with the butter.
- Roll out remaining dough to the same size and thickness. Brush the rim of the bottom crust with the egg wash, and place the other pie crust on top. Trim to 1\2 inch over the edge on the plate, and crimp the edges with a fork or your fingers, transfer the pie to the fridge and chill until firm, about 15 minutes.
- Brush evenly with egg wash, and cut out a simple pattern and\or sprinkle some sugar on top (optional). Bake 10-20 minutes. Reduce heat to 350°F, and bake until golden brown and the juices are bubbling, 10-20 minutes more. Let cool before serving.
*top crust pie: A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking.
Meli Makes 