Blueberry Pie

A nice, classic pie.  This will give you a good amount of healing in Fable 2 and also increase your Magic XP.  Not so good on the waistline though.

Crust in progress

This is a buttermilk crust. This time I need enough crust for the top and bottom of the pie.  In my bowl, ready to be mixed:

2 cups flour
1 tsp salt
2/3 cup shortening
3 tbsp butter

Mash it all up until it’s about the right consistency. This is already a fairly sticky dough, because of the butter added…

Butter crust in progress

Now a splash of ewy gooey sour buttermilk.  About 1/3 cup.

Buttermilk crust in progress

After you mix this dough up, it’s very easy to work with, which is good because I want to do a slightly more complex crust with this pie.  Roll out and place in to a pie pan. I used 10 inches in this case.

The filling for blueberry pie is really easy.  Berry pie, as I’ve said before, basically just needs berries, sweetener, and a binding agent of some kind. This time we’ll just use plain white sugar and plain all-purpose flour:

Berries in a bowl

Oo, gosh, this photo got really blurry and didn’t work out at all.  I’m sure you can imagine what’s going on here though. This is

5 cups blueberries
1/2 cup all-purpose flour
3/4 cup sugar
pinch of cinnamon if desired

I do like the colors in that picture though despite its blurriness. Maybe with a few Photoshop filters it can pass for modern art.

Blueberry art

…No?

Anyway, all you do is mix all that stuff together and pour it in to the bottom pie crust.

Filling blueberry pie

No heating or anything is required. Squeeze a little lemon juice over the filled pie.

Now it’s time to make the top crust. For this I decided to go with a lattice type top, to make this a more visually appealing pie.  The buttermilk crust helps with this because it’s really easy to work.

Making a woven crust

People act as if this “basketweave” technique is hard, but it really is simple. I especially like to do it when I have a little bit less in the top crust half, since it makes the most out of the crust pieces that you have.  To start, just roll out your top crust flat, as in the above picture, and slice a few ribbons with a knife. Make them evenly sized. No need to measure; just eyeball it.

Putting on a weave crust

Lay the pieces across the top of the pie, pulling back every other ribbon to the halfway point like this.  Notice that the ribbons on the edges are a little smaller than the one right across the middle, so trim them as needed for length.

I’m sure you see what has to be done now. Lay a long ribbon across the middle, then work across the pie adding ribbons cross-ways until you have made the weave pattern. Each time you will have to lift a bit of your initial ribbons up to slide the new one underneath. Working with an odd number of strips makes it easy to remember which to lift next.

Pie crust complete

That’s the end result. Be sure to crimp the edges all around to seal the pie in.

Bake at 325 for about 35 minutes.  Put foil around the outside crust to prevent overbrowning, and remove when the pie has about 10 minutes to go. If desired, wash the top with a little egg or butter for a golden finish.

Blueberry pie

Ta-da.  Picture perfect pie.  Let it cool on a wire rack, as shown, before eating.  Enjoy with ice cream if desired (vanilla is good, but I got lemon which also meshes really well).

It is my birthday. I wonder what pie goes best with that…  I mean, cake is traditional, but, pie!

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