A photographer friend of mine posted a photo of a blueberry pie she had made.
It looked delicious!
Not having made nor eaten a blueberry pie before...( had blueberry muffins, but they weren't my thing), I decided I should try my hand.
Looked around for recipes that seemed simple enough to follow and yet looked good.
Of course, with the internet, one can find a plethora of recipes.
Found several, and decided to tweak them to my liking.
Since, I was planning on making mini pies versus the regular sized pie, had to do some calculations for both the crust and the quantity of blueberries needed.
Several months ago I found a recipe for homemade crust which was to my liking. Therefor, I chose to use that recipe instead of the standard one found on the internet.
1/2 cup sour cream
1 large egg lightly beaten
2 ½ cups (12 1/2 ounces) all-purpose flour
1 ½ teaspoons table salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
Combine sour cream and egg in bowl. Process flour and salt in food processor until combined, about 3 seconds. Add butter and pulse until only pea-size pieces remain, about 10 pulses. Add half of sour cream mixture and pulse until combined, 5 pulses. Add remaining sour cream mixture and pulse until dough begins to form, about 10 pulses. Transfer mixture to lightly floured counter and knead briefly until dough comes together. Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.)
2 cups blueberries, about 14 ounces
1 tsp cornstarch
¼ cup sugar
Juice of one lemon
In a medium-sized bowl, mix blueberries, cornstarch, sugar, lemon juice and zest of an orange.
Since I was making mini pies, I used only one disk ( froze the second).
Let chilled dough sit on the counter to soften slightly, about 10 minutes, before rolling. On a surface covered with flour, roll out your pie crust. Cut out two 2-inch circles of the rolled-out dough and place each pie circle into the mini pie dish.
Fill each pie crust with your blueberry mixture.
Cover the filling with the second rolled out circle. Trim overhang to 1/2 inch beyond lip of plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers.
Bake for about 15 to 18 minutes or until pie crust is golden. Allow the pies to cool completely.
I did forget to brush the tops of the pie with some egg wash (one beaten egg mixed with some water).
The wash would have made them look prettier for the photo shoot, but definitely not alter their taste.
I had to throw in a black & white photo for Peter's sake. 😉
Once the pies are cooled......get the vanilla ice cream out!
The tart taste of blueberries combined with the sweet vanilla ice cream............
Incidentally, the addition of orange zest was my doing, (because I had oranges in the house) and believe me it added to the flavor BIG TIME!