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.
The butter and flour go into the freezer for 30 minutes.
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.
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.
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.
The I rolled out the top crust and made some sort of cute decoration, a friend said it looked like an alien face.
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.
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.
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.
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.
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.