Day 42 - Blueberry Pie

     Really this post is for Wednesday, March 9, 2011, I just wasn't able to post it before midnight.  I don't want anyone thinking I skipped a day!      Blueberries have been on sale at our favorite grocery stores this week.  Can you tell?  Today's post and the one Sunday with Blueberry Muffins, and the blueberry pancakes I made for dinner on Monday have officially made it Blueberry Week here at 365.  I don't think I'll do another blueberry recipe before Sunday though - my family may revolt.
     I have to say I'm pretty proud of myself.  I've been nervous about making a lattice topped pie crust, but have always wanted to do it.  Today was the day and since the pie crust needed to be vented anyway I figured why not give it a shot.  It was a success!  Remember, it's good to try new things and take a risk because you never know how it will turn out or what fun you'll have in the process!
     Blueberry Pie

     Filling:
     3/4 cup sugar
     2 tablespoons cornstarch
     ½ teaspoon ground cinnamon
     ½ cup water
     3 cups blueberries
     1 tablespoon fresh lemon juice

     Pie Crust
     2 cups all-purpose
     1 tablespoon sugar
     1 teaspoon salt
     3/4 cup shortening
     1 egg
     2 tablespoons water
     ½ tablespoon vinegar
    
     Flour for dusting
     Sugar for sprinkling on the top

     For the filling, combine the sugar, cornstarch, cinnamon and water in a medium saucepan.  Heat rapidly until thickened. 

Set aside to cool as you make the pie crusts.  When the mixture is cooled, add the blueberries and the lemon juice.
     Preheat oven to 425ºF.
     Combine flour, sugar, and salt.  Cut in shortening.  Whisk together egg, water and vinegar.  Add to flour mixture and toss lightly with a fork.  Turn out onto a lightly floured board and combine dough using your hands.  Separate into 2 single crusts. 

Line the bottom of a pie plate with 1 of the crusts.

     Pour filling into dough-lined pie plate. 

Place second crust over top, cut vents, and flute the edges.  Sprinkle a small amount of sugar on top.  Place the pie on a cookie sheet and bake in the oven for 20 minutes.  Reduce heat to 350ºF and bake for an additional 25-30 minutes.

      I really think the recipe could've have used 4 cups instead of the 3 cups of blueberries.  There seemed as if there wasn't quite enough and it may have cut down on the sweetness just a tad.  As I said before, I really wanted to attempt the lattice crust, so I found this video on youtube.  It really wasn't as difficult as I thought it would be.  I did mess up in the beginning, but after a while got the hang of it and didn't have any problems (except for a couple of end crust pieces breaking off as I lifted them, but it didn't make a difference).  I think I'm hooked now and will have to do more of these.  It was very pretty and fun to do.  I also took quite a bit of time rolling out both crusts so that they were pretty evenly rounded.  I wanted to make sure this pie was just right!  AND I finally figured out how to get the crust off the board and into the pie plate!  That was a huge accomplishment in itself.  I know I've seen it done on cooking shows, but I've had problems in the past.  I just rolled it right onto the rolling pin and unrolled it over the dish.  Voila!  There are definitely more pies in my future.

     I have a rating system of 1-4 with 4 being the best.  Both my husband and son thought it was a little too sweet, but my neighbor said it was the best blueberry pie he's ever had (and no, I'm not making that up and I didn't pay him to say that).  I really, really liked it, too!  So, I'm giving this baby a rating of 4 rolling pins!  I think the lattice crust was what sealed the deal and I really like the fact that because of the lattice there wasn't too much crust.
     I'm starting to feel sore because of my workout today.  If you haven't checked the weigh-in page, take a look, I updated it today.  So if my arms are as sore as I think they'll be tomorrow, it might be a challenge putting something in the oven. Ha Ha.  I guess I'll just have to make sure the dish or pan isn't too heavy.
     Happy baking!