Tuesday, February 19, 2008

Pie in the Big City

Slick likes pie. I kind of like pie. Slick really likes pie. So on Saturday I made pie. Slick’s favoirite is fruit and we had blueberries in the freezer- which survived the big freezer cleanout last week- so I made blueberry.

We really like this recipe from the William Sonoma cookbook collecetion:

2 rolled-out rounds of basic pie dough ( I use the red box from the grocery store because it is almost as wonderful as home made and it only takes 15 seconds from box opening to into the pan)
4 cups blueberries
1 Tbs. fresh lemon juice, strained
3/4 cup sugar
3 Tbs. cornstarch
1/2 tsp. finely grated lemon zest
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 Tbs. cold unsalted butter, cut into small pieces- really I think I used about 2 ½ T
Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Using kitchen scissors, trim the edge of the dough, leaving 3¿4 inch of overhang. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use.

Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.

Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20 to 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.

Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.
Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

They have not called to see if they can feature my pie in their next collection of photos, but I am thinking the call will come shortly.

Slick is a pie purist.
I preferred to cut the sweetness with a little light vanilla ice cream. Man that was good pie.


CookingMama said...

I love that pretty pie pan!! does Slick also like cream pies? i have a very good chocolate one. :)(not pw's tho)

the neighbor said...

that is my blog
love ya
the neighbor

Al said...

What a beautiful pie! How did you get the entire crust to all be so golden and even. My edges always get much darker than the rest. Great job!

lulu said...

The pie pan is looking good....I didn't see that pie on Sunday, hum...

BC said...

I also like pie. A lot. Pecan is my favorite, but only if it's made with molasses. Otherwise it's just not interesting. I mean, really, who seeks out the brilliant flavor of light Karo?

Hilldog said...

How needs pie when there was cocholate moose!!