- The Washington Times - Wednesday, July 18, 2007

Who makes real pie from scratch anymore? Maybe you do. In this season of fruit, when our produce baskets are brimming with opulence that might include more than we can eat just plain, consider honing the old-fashioned craft of making a bona fide pie.

Here is a standard, classic blueberry pie with a slight difference — a hint of lemon. You can make this any time of year because it works incredibly well with frozen blueberries.

So keep in mind that you can also file this recipe for later and have this cheerful summer experience any month of the year.

Real blueberry pie

For the top crust, it’s fun to let the children cut the rolled-out dough into shapes with cookie cutters.

6 cups blueberries (fresh or frozen, unsweetened) (see note)

2 teaspoons grated lemon zest

2 tablespoons fresh lemon juice

6 tablespoons unbleached white flour

3/4 cup sugar

An unbaked 9- or 10-inch pie crust, plus extra dough (recipe follows)

Preheat the oven to 375 degrees.

Place the berries in a bowl and sprinkle them with lemon zest, lemon juice, flour and sugar. Toss very gently, until the berries are evenly coated.

Pour the filling into the crust. Roll out the extra dough, and cut it into thin strips. Decorate the top of the berries with the strips in a crisscross pattern.

Or, instead of cutting it into strips, let your children cut it into shapes with cookie cutters and just lay the pieces on top of the filling. (It helps to let all the strips or shapes be touching one another, so they will meld together during baking. Also, press together any pieces that meet the sides of the crust.)

Place the pie pan on a foil-lined tray and bake in the bottom half of the oven for 45 minutes, or until the filling is bubbly around the edges and the crust is lightly browned.Serve hot, warm or at room temperature.

Note: If you’re using frozen berries, do not defrost them first. Just put them in, still frozen.

CRUST

2 cups unbleached white flour

1/4 teaspoon salt

3/4 cup (1½ sticks) cold unsalted butter

About 4 or 5 tablespoons cold milk

Extra flour, as needed, for rolling the dough

Place the flour and salt in the bowl of a food processor fitted with the steel blade attachment.

Cut the butter into slices with a dinner knife and drop the pieces here and there on top of the flour.

Pulse the processor until the flour and butter are combined and the mixture resembles a coarse meal.

Add the milk, 1 tablespoon at a time, pulsing after each addition. When the dough sticks to itself when gently squeezed, dump it out onto a clean, dry, lightly floured surface, and use your hands to press it into two balls, one larger and one smaller.

Using flour as needed to prevent sticking, roll the larger ball to fit a 9- or 10-inch pie pan.

Wrap the smaller piece of dough tightly in plastic wrap. Refrigerate until use. Makes about 6 servings.

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