Black and Blueberry Pie

Black and Blueberry Pie
Black and Blueberry Pie

Week 7 already and it’s PIE!! A pie with blueberries no less, oh yeah and blackberries. I love blueberries a bunch so when I saw this pie I immediately knew it would be good. First off, this pie is very easy to make which is good since I’ve been redoing my dining room to turn it into an extension of my kitchen. Painting, moving things, etc. I have to say that since being part of the Bake Along, I feel that my baking skills are improving considerably thanks to the great instructions in each recipe. I also have decided to not stray from the recipes at all and do it as close to how Rose did it. That way, if there is a mistake or screw up, it will totally be my fault.

The crust is wonderful! So flaky and so tender plus so easy to work with. I made the dough a day ahead. I do have a very good go-to pie dough recipe so I was really hoping that Rose’s would be as simple and delicious. Of course it was.

Butter Cubes
Butter Cubes
Flour Mixture
Flour Mixture

The butter and flour go into the freezer for 30 minutes.

Dough Clump
Dough Clump

Everything is mixed in the food processor, including the cream and eggs and it was kind of funny but I was pulsing along and all of the sudden, it clumped up. Everything was still good though.

Ready to Chill
Ready to Chill

After kneading for just a bit, I divided the dough into two portions, wrapped them in PW and into the refrigerator until the next day.

Circle Template
Circle Template

OK, I’m really proud of my circle template. It’s the flashing that I bought for the Kouigns Amann recipe. I bought 10 feet of it so I figured I’d cut another strip after figuring out the circumference of the circle (3.14 x the diameter) and voila! Template. Since the flashing is so thin, all I had to do to cut the dough circle was push down on the ring and it cut it for me. Also, I used a couple sticks that were 1/8″ thick as a guide for rolling out the dough. Once my circle was cut, I carefully put it in my pie plate.

Dough Circle
Dough Circle
Pie Shell
Pie Shell

The I rolled out the top crust and made some sort of cute decoration, a friend said it looked like an alien face.

Top Crust
Top Crust

I call it art!

While the crust was in the refrigerator, I made the filling. Pretty simple to do also. I was able to find fresh berries for a pretty good price so I was really happy about that.

Lemon, Blueberries & Blackberries
Lemon, Blueberries & Blackberries
Sugar, Cornstarch and Lemon
Sugar, Cornstarch and Lemon
Bery Mixture
Bery Mixture
Fill Up Time
Fill Up Time

Once the pie was filled up, I put on the top dough and crimped it. I’ve never made a top crust for a pie so I was a little hesitant about the crimping but it turned out pretty damn good. Unfortunately, after the pie baked, the crimps were gone because the thing I used to keep the crust from turning too dark was too heavy and smashed my crimps. Crap.

Crimped and Ready to Bake
Crimped and Ready to Bake

I put the pie in the oven and rotated it after 20 minutes and set the timer for another 25 minutes. When the time was up, the filling wasn’t quite bubbling so I did another 5 minutes. After that time was up, it still wasn’t bubbling a lot so I tried another 2 minutes. Word to the wise – don’t talk on the phone while you are baking, which I was doing as the pie baked and I turned my back for 2 seconds and boom, spillage. Crap.

Spillage
Spillage
Pie Holes
Pie Holes

So the big question is, how did it taste? Really good! I’m kind of surprised how much I tasted the lemon in the filling though. Kind of wished that it had more berry flavor. But, it was still very good. I gave a piece to my best friend, Jenifer and she loved it, especially the crust. I think the crust was the best part too. I also think that the addition of cream cheese in the dough is why it was so good. Would I make it again, absolutely. It’s got blueberries!! One thing though, after cooling for a few hours, I cut the pie and it was just a bit runny but nothing major and after a night in the refrigerator, it was set up.

Flaky Crust
Flaky Crust

Next week will be the Golden Orange Panettone with Chocolate Sauce, oh my. It’s bread, and I love making bread, thanks to Rose and her Bread Bible.

 

 

 

24 Comments

  1. hi Gloria your pie looks amazing I love the decorations on the top and the pictures are huge and wonderful looking to very nice.

  2. Wow, your’s set up really well. Love the pie ring you made! Very inventive. Your pre-bake crust crimping was beautiful. Stapling foil together in a long strip is lighter. I also saw on youtube someone using a big sheet of foil, cutting out a circle in the middle and drapping that over the top to prevent over-browning. I may try that next time.

  3. I too wasn’t overly keen on the lemon. Next time I make this it will without the lemon zest.

    Fantastic photos! So jealous to see how much leftover dough you had – I was scratching to get to the 12 inch ring and that was even with the pastry wands to guide me.

    N x

  4. totally gorgeous and reassuring to know that with fresh berries there is no problem in thickening. very inventive about the flashing ring! and lovely design for the vents. i don’t really mind the filling bubbling over the top–it’s a ‘stain’ that says berries which is appealing in a homey and inviting way. by the way, i wrote to Vickie that to ensure that a fruit filling is thickened an instant read should register 212หšF but the acidity of some fruit may actually lower this temperature slightly so it’s only a guide. when the filling is bubbling thickly even in the center then it’s thickened.

  5. Oh Glori! What a beautiful post. The shot of the lemon and berries is so good. Congratulations on your beautiful pie. As Rose says: totally gorgeous!

  6. that one shot of your interior is so beautiful! congratulations on such a beautiful pie. clever use of the flashing, too.

  7. Wow! Glori, i think you must be a perfectionist right? Your butter cubes are so evenly cut! All your photos are gorgeous and your pie dough rolled so smoothly. Your pie pic is like picture perfect! Just like a photo from baking book.

    • Glori

      Well, Faithy not so much a perfectionist, just a little anal about things ๐Ÿ™‚ Thanks for the nice compliment.

  8. I have template envy!

  9. What a truly beautiful photo at the top! And all the others too…

  10. I love your photos! The one of the lemon and berries is gorgeous with the contrasting colors.

    Your pie turned out so lovely (and non-extra juicy). I love the alien face cutouts too – cute!

  11. Wait. A. Minute – this was your fist time making a top crust???? Amazing! Your fresh berries resulted in perfect filling. Photos are fabulous! Excellent, excellent job.

    Patricia @ ButterYum
    http://www.butteryum.org/roses-alpha-bakers/2014/12/21/tbb-black-and-blueberry-pie

  12. ื‘”ื”

    I actually cut down on the lemon so I could taste the other flavors properly. Experience baking through Heavenly cakes taught me that.

    Your crust and filling look amazing.

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