Another Tuesday, another baked good. This time, Amy of South in Your Mouth chose the Double Crusted Blueberry Pie (pages 361-363).
This week was just fraught (heh, I've always wanted to use that word) with worries for me. For starters, I've never made a pie crust from scratch before. It's been Pillsbury crusts for me from day one, baby. No worries and no fuss with a pretty decent taste (just like Mom used to
Being the first time, I wasn't really sure what to expect with the whole ice water thing. I stopped with the 6 Tablespoons Dorie suggests, but the crust looked a little dry to me (left picture). I added close to another Tablespoon of water, and it clumped up like a crust. W00t!
The next worry was rolling out the crust. I'm rolling pin challenged, for reals. I'm usually lucky if I manage to keep most of the dough on the board instead of the roller. I decided to try one of Dorrie's suggestions and rolled these out between plastic wrap. Sooooo easy!
The pie was brown and gorgeous after 30 minutes, so I put a foil tent on it when I turned down the heat. I kept the pie in for the whole baking time mentioned in the book, but I think it could have used another 10 minutes or so. I was expecting some bubbling juices, and I didn't have any with the listed times.
(Look at that flaky crust. It tasted even better than it looked.)
The hubs had tried to get me to switch the blueberries out for apples, but he was still drooling at the 30 minute mark. Speaking of blueberries, that'd be my final worry. I'm just not that big of a blueberry fan, so I was worried that all the work would be for nothing. I gotta say though, this pie was fantastic. The crust was phenomenal and the blueberry filling was great. I used fresh blueberries - might as well go the whole distance, right? (Hoo boy, was that expensive!) I'm not sure that I'd do blueberry again, but I can't wait to try an apple pie with this crust.
As usual, don't forget to check out the other TWD pies. And head over to South in Your Mouth for the recipe.