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+---
+title: blueberry lemon pie
+---
+
+*(makes one 9 inch pie)*
+
+## Crust:
+
+* 2.5 cups flour
+* 1 tsp salt
+* 2 tbsp sugar
+* 1 cup unsalted butter, cut into 1 inch pieces
+* .25-.5 cups ice water
+
+## Filling:
+
+* 4 cups (570g) blueberries
+* .5 cups sugar
+* 4 tbsp corn starch
+* 2 tbsp lemon juice (these two are just one medium lemon)
+* 1 tbsp lemon zest
+
+## Egg wash:
+
+* 1 large egg yolk
+* 1 tbsp cream
+
+Combine flour, salt, and sugar in a food processor and mix, then add the butter
+and mix until it resembles a coarse meal (about 15 seconds in the processor).
+Slowly add 1/4 cup of ice water, until the dough just holds together when
+pinched (add up to another 1/4 cup of ice water if necessary). Split the dough
+into two balls, flatten them into discs, cover with plastic wrap, and
+refrigerate for an hour.
+
+Remove one portion of the dough from the fridge, and place it on a lightly
+floured surface. Roll it into a 12 inch circle, and transfer to a 9 inch pie
+pan. Brush off any excess flour, and tuck the overhanging pastry under itself,
+crimping as desired. Cover with plastic wrap, and refrigerate for 30 minutes.
+
+Meanwhile, remove the other portion of the dough, and roll it also into a 12
+inch circle. Cut into 1 inch strips, place on a cookie sheet, cover with
+plastic wrap, and refrigerate for 30 minutes.
+
+Mix the sugar, corn starch, lemon juice, and lemon zest. Place the blueberries
+in a large bowl, removing any soft or crushed ones. Add the sugar mixture to
+the blueberries, and toss to combine. Pour the mixture into the pie shell.
+
+In a small bowl, whisk together the egg yolk and cream. Lightly brush the outer
+rim of the crust. Weave the remaining strips of dough onto the top of the pie,
+and brush them with the egg wash as well, making sure it doesn't pool.
+Refrigerate for another 30 minutes.
+
+Preheat the oven to 400 degrees, and place the oven rack in the lower third of
+the oven. Place the pie on a larger baking pan to catch spills, and bake for
+about 20 minutes, then lower the temperature to 350 and bake for another 35-45
+minutes, or until the crust turns deep golden brown and the juices are
+bubbling. If the crust edges are browning too quickly, cover them with foil.
+
+After removing the pie from the oven, let it sit for several hours to allow the
+juices to thicken, and serve at room temperature with whipped cream or ice
+cream.
+
+(source: http://www.joyofbaking.com/BlueberryPie.html)