We went blueberry picking and came home with 10 pounds of plump, sweet berries. After the initial gorge, the natives started rumbling about blueberry pie. My family knows that baking is not my specialty. I always assume the “your results may vary” disclaimer when I attempt to bake.
I have had great success in the past with Country Blueberry Pie. It uses 2 pounds of berries. If I’m going through all the effort, I’m going to have a big pie.
I made the filling according to the recipe, and filled the crust. I know you are wondering about the pie crust. Let's just skip right over that, shall we? Because I'd have to say something like "sorry, it's a Meal Mixer trade secret" and you'd say "What? How can a blog about cooking not share a recipe?" And then I'd mumble something about Pillsbury and there'd be this awkward silence...
ANYHOW… Here’s a shot of my pie, ready to go in the oven. You can see how plentiful the filling is, and admire the rustic look of the lattice work. When I roll out pie crust, I do it with powdered sugar and not flour. Flour is not tasty. I opted not to brush this with egg white, since the recipe does not call for egg and I was not feeling inclined to deal with unused yolk.
Now…I know that not every pie will come out the same. I know that berries, being a natural product, vary in sweetness and juiciness. I know that there are other thickeners besides cornstarch, but I don’t bake enough to go in search of arrowroot, and I’ve never had any luck with tapioca.
My pie came out of the oven very, very jiggly. I was unhappy. THIS is why I don't like to make pies. It's just so arbitrary. But there are steps to be taken… Step 1 is to email your friends and whine. Someone is bound to tell you that your pie is SUPPOSED to be a bit runny. Step 2 is to google failed pies and read all the things you could have done instead. You can do all sorts of things, just don’t touch the pie. The last step...the very last step, is to cut into the pie. You have to let it cool and solidify. I mean cool enough that you could set it on a stick of butter and walk away for 20 minutes and come back to unmelted butter cool. All of the pectin and starch need time to do their thing, and that takes time.
When I cut the pie for dessert, it did not keep its shape. It wasn’t tragic, but, it wasn’t perfect. Apparently the taste was spot on though because the men folk were quiet.
The next morning, was a different story..the pie had set. Isn’t it lovely? Maybe I just need to have a little more patience.
The moral of the story? Pies take time, a lot of time. They may take extra thickener, and a little more talent/patience than I have. If I can make a pie, you can make a pie. Add Country Blueberry Pie to your meal plan this week, or as soon as blueberries go on sale!
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