Another pie out of the Art of the Pie book. It’s been fun baking my way through this book because there are some combos I’d never expect. Peach blueberry was good but probably at the top of my list.
This crust was made a couple week ago with the Blueberry pie. I rolled it out, put it in a pie pan, then put it in an XL zip top bag, and then in the freezer. This is using frozen fruit, so it’s an easy bake for a week day. I preheat the oven, bring out the crust, mix up the crumble, then bring together the filling. Dump it in the crust and into the oven.
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)
363g AP flour
1/2 tsp salt
112g butter cut into small pieces
112g frozen leaf lard cut into small pieces
118g ice water (50g, 50g, 18g additions)
Sprinkle 50g sugar and 12g flour over top of filling in pie plate. This makes it gooey sweet.
100g All-purpose Flour 100g
75g cups Packed Brown Sugar 75g
45g Tablespoons Granulated Sugar
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.