Hi, I’m Cathy and I’m going to show you how to make a blueberry pie and it’s not just any blueberry pie it’s a wild made blueberry pie.
Okay, so now I’ve got my blueberries and now I’m going to sprinkle the three tablespoons of tapioca over the berries and it’s important to this ahead of time because the tapioca needs to set on the berries for 15 minutes so that they can get the juices, they absorb the juices.
And I’m going to set this aside while I’ll prepare the crust. I’ll use a food processor this makes everything a lot easier. So, into the food processor I’m going to put two and a quarter cups of flour all purpose and two tablespoons of sugar, one teaspoon of salt and then I’m going to blend it for about 30 seconds you see all the ingredients mixed up.
This is 11 tablespoons of cold unsalted butter and I’ve cut into a half and cubes and I’m going to stick that into the food processor and we’re going to stick it all right in. And I’m going to just pulse that for four times. So, that’s five tablespoons of frozen shortening and I will advance for eight more times.
Now, it should be a nice –let’s see if it’s a nice almost like a course like little pea sizes of shortening blending with the flour and I’m going to pour this into a bowl. Okay, and now I’m going to add the water and depending on the temperature outside and the humidity the flour can take less or just a little bit more water depending on the humidity. That looks about right, you don’t want to get it too wet.
And then we’ll just —you know I like to format as into a nice disc because what I’m going to do now is cut it in a half, so I’ve got here for my top part and here for the bottom. And I’m just going to form this together and now I’m going to take it. I’m going to put it in seran wrap and I want to put it in the refrigerator just let this chill. You can just shake out the flours you needed and just make sure you use enough flour to coat, so it doesn’t stick. And I’m going to put more flour on the top because I use enough flour.
Now, I’m just going to roll it out and I just like to keep a —try and keep it round as round as possible. Now, I just take it and I fold it in a half and I’m going to fold it in quarters. And then just place it into the pan. It makes it much easier to center when you’ve got it in quarters.
And then now, I’m just going to push the crust into the edges here. We’ll just cut off and leave about an inch or half an inch, place at the edge of the pay, okay and that’s it. Now, this is ready for the filling.
Okay, now the wild blueberries in the setting with the tapioca and they will absorb the tapioca. Tapioca is a much thickener than flour or cornstarch because it really allows the berries to keep their clear natural color, so they look nice and bright. And it also is great because the flavor really comes through.
So, you really have to make sure that you put the right amount of sugar you don’t want to be too sweet, so here I’ve got three quarts of cup of sugar just enough for that right in there. Then I’ve got the half of teaspoon of cinnamon and the 1/8 teaspoon of nutmeg. And I like to just stir that in and then I’m going to put the lemon juice in. And I like to start the sugar in and let the sugar just kind of pull the juices out of the berries before I add the lemon juice.
It’s really important when you do a lot of salt to make sure that you’re tapioca has absorb the juices because if they bake in that dry heat they will actually get hard. And the lemon actually won’t have it. The tapioca and it won’t absorb the juices, see I put that in the last.
I pour that right into the crust all of them what you see. I’ve got to spread that a little and now I’m going to prepare the latest top for a pie. So, this side.
Now, I’ve got my crust at the top crust which is going to chill in there a little bit. And you can make this ahead if you want to make it the night before and just stick it in the fridge and then just leave it and let it chill, that’s fine. Just stick it out for about 15 minutes before you’re going to make it, so it’s easy to roll out.
And if the starch they come apart like that just push it together. Don’t be afraid of crust. I think that was most people are—they are definitely afraid of working with crust, but don’t worry about them, just go with it.
Now, I’ve got a teen-age pie crust I’m on trying all in out a little bit bigger. Okay, this is a pastry meal and it’s great because it makes a nice little markings and I’m going to cut this into —I have to one size strips here. And you’re going to need 10 of this.
This is the big secret how to get those lattice top on top of the pie. Simple, take one piece a long piece and just lay right across the middle and then I work towards this side so I use this smaller pieces as I move along towards the edge. You want to use the smaller pieces because you want to save the big pieces for the middle.
And if it’s too short, it’s okay I just place it on there it’s going to work. And then just now I’m going to pull back three pieces half way and then I’m going to take another piece and lay that right in the middle and then bring this down and I’m really that thing is just to alternate your latest pieces so pull those two and now you’re going to pull three again and I’m going to put this there.
Now, what I’m going to do is just trim, you could trim the edges if they are too long just trim them because you want to pull this over you don’t want a real big thick crust to a nice edge. And then you just take you actually just take them and just fold them right under like this.
And now, make sure you included that just take your finger, take your left and depending and then just take one and then pinch like this and that’s it.
Now, I’m going to brush this with some egg white and the egg white causes a nice brown color, right over the lattice don’t worry if you get juices on the top. It’s going to get a nice and gold and you’re not going to—
Now, I’m going to put some raw sugar. I like to use a raw sugar because it’s got a nice color. It’s nice and brown and it stays solid so you really see the pieces of sugar on top once it’s baked.
And see it’s a nice sparkle. Okay, so I’m going to show you how to make a crust protector out of foil and this is aluminum foil and I’m going to cut it into maybe about a four inch sides of strips. And you just take some scotch tape, sunny side up and then you’re just going to take one piece there in the center of the two pieces, and then you’re just going to bring this and fold them in half. You know in case the tape—don’t worry it’s not going to burn and just flatten that out, and that’s it.
Now, I’m going to take it and just remove the other foil just take it and then you’re just going to fold it and fold it tight around the outside of the pie and then one more piece of tape to secure. I’ll just show you and just fold it there like that. And then just secure around to the foil.
And now, we’re going to just fold the edge up a little if you don’t want the others to burn. And I’m going to go ahead and place this in a 400 degree oven and it’s going to bake for an hour to an hour and 10 minutes.
You could see it’s nice and brown and the sugar has given the nice shiny look and we let that cool off before we slice that you should let it cool for about an hour because if you slice and it’s also hot the berries will just run everywhere, so just let it cool for about an hour.
The plate is not too big. That’s so good.
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