Peekaboo Blueberry Pie

16 Jun

Exciting things happen when you move out of college and into a real human apartment. If your real human apartment happens to be in a place like Texas where there is space for all of your items, one of the exciting things that happens to you is that you are suddenly reunited with all of your long lost kitchen equipment. In others words, your parents make you take all that stuff you left in their garage when you went college four years ago in a city with no storage space. Among the goodies awaiting me in my parents’ garage was none other than a food processor. A few years back my parents got themselves a new one, and being sensible people, decide to hang on to the old one. Now it’s mine! Holy Cuisinart! This can only mean one thing – pie crust!

Peekaboo Blueberry Pie, from Desserts from the Loveless Cafe, by Alisa Huntsman

Ingredients
for the crust
1/3 cup cold water
1 1/2 Tbsp white vinegar
2 2/3 cups flour
1 1/4 Tsp salt
1 cup unsalted butter

for the pie
1 1/2 lbs blueberries
3/4 cup sugar
3 Tbsp cornstarch
2 tsp grated lemon zest
1 tsp ground ginger
1 Tbsp rose water

for the crust

Step 1: Combine the water and vinegar in a cup and refrigerate while you begin the dough.

Step 2: Place the flour and salt in a food processor and pulse to combine. Cut the butter in, by pulsing the food processor, until pieces are pea to peppercorn sized. Add the liquid ingredients and pulse until the dough begins to come together.

Step 3: Turn the dough out onto a work surface, separating 1/3 into a smaller disk for top crust and reserving the remaining 2/3 for the bottom crusts. Shape dough into disks, wrap, and chill at least 30 minutes before using.

Step 4: Roll out dough for bottom crust on floured work surface and place in 9 in pie dish. Continue with filling!

for the pie

Step 1: Preheat oven to 350 degrees Fahrenheit. Rinse blueberries and pick over to remove any stems or spoiled berries. Drain well.

Step 2: In a mixing bowl, using your fingertips, rub together the sugar, cornstarch, lemon zest, and ginger. Add the blueberries and rose water and toss gently to combine. Scrape blueberry mixture in to pie shell.

Step 3: For top crust, cut strips of dough and arrange in lattice pattern. Set pie on baking sheet in the middle of oven. Bake for 1 hour and 15 minutes (until juices are bubbling and crust is light golden brown). Let cool at least 4 hours to set before slicing.

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