Make 3, Week 3
We all went picking Blueberries at Uncle John’s Cider Mill. We brought back over six pounds, so there was plenty for baking. I don’t really like blueberry pie, but this was pretty good. (Since the holidays, I’ve been baking my way through Art of the Pie, so I can check that off.)
I’m getting the hang of pie crust. I put it together in the food processor, then let this rest in the fridge for 30 minutes and rolled. It came out perfect. I do everything by weight and don’t fuss with it. The recipe makes two crusts. I roll both and put into pie plates and freeze one for another day.
Filling Art of the Pie Blueberry Pie
Double Crust (Adapted from Art of the Pie)
- 100g All-purpose Flour 100g
- 75g cups Packed Brown Sugar 75g
- 45g Tablespoons Granulated Sugar
- Pinch Salt
- 85g frozen unsalted butter (cut Into Small Pieces)
Mix in food processor until it’s like cookie dough. Break into marble size pieces and put in the fridge.