Remember the (Singaporean) childhood cheer/rhyme? – “strawberry shortcake blueberry pie…(after which this is followed by whatever rhymes and captures your creativity)”?
There’s no strawberry shortcake, for now. but heheh. Sorry, can’t help but get reminded of this.
Anyways. during a sleepless (and hungry) mid-night awake call, I was watching (and made even hungrier) Food Network’s “Unique Eats” featuring the pie shop “Four and Twenty Blackbirds” in New York, run by 2 sisters who bake what looks like the most delicious fruit pies. I don’t normally like my fruits cooked, so this is quite an unusual like.
So, of course I had to ramble on and zzz was also inspired to make his first pie effort and ta-daa! a delicious blueberry pie 🙂
Recipe adapted from here
For the Crust:
2 1/2 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold, cut into cubes
5 tablespoons plus 2 teaspoons ice cold water
1 teaspoon apple cider vinegar
For the Filling:
600g fresh blueberries
1/4 to 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground coriander
2 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
1 egg, beaten, for egg wash
2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking
To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Stir together the ice cold water and vinegar. Create a well in the butter and flour mixture and pour in the water and vinegar mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.
To make the filling, wash blueberries. In a small bowl, whisk together sugar, spices, flour, and cornstarch. Pour the sugar mixture over the fruit, and gently toss together with. Stir in the lemon juice.
Preheat oven to 200 degrees Celcius. Place a rack in the lower third of the oven, and place an aluminium foil on the lower rack, just below where you’re going to place the pie. This will catch any pie drippings without making a mess of your oven.
Remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 11-inch round. Gently lift the dough from the floured surface and center in the 9-inch baking dish. Place in the fridge while you roll out the top crust.
Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while. Remove the bottom crust and fruit filling from the fridge. Gently pour the fruit filling into the pie dish. Use a cookie cutter to cut shapes of dough and place on top of fillings, overlapping slightly while leaving holes so the juices and steam can vent. Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.
Place pie in the oven and bake at 200 degrees Celcius for 15 minutes. Reduce the oven heat to 180 and bake for 45 to 55 more minutes. Remove from the oven when crust is browned and golden, and the juices are bubbling. Remove from the oven and allow to cool for 2 hours before serving. Place covered in the fridge to store. Pie lasts up to 3 or 4 days.