{"id":18107,"date":"2017-11-27T13:41:33","date_gmt":"2017-11-27T11:41:33","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=18107\/"},"modified":"2022-01-15T09:43:50","modified_gmt":"2022-01-15T07:43:50","slug":"blueberry-pie","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/blueberry-pie\/","title":{"rendered":"Blueberry Pie"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_18100\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-18100\" class=\"wp-image-18100\" title=\"Blueberry Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/11\/blueberry_pie5-s.jpg\" alt=\"Blueberry Pie\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-18100\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">Two months ago Nimrod (my spouse) was on a three-week working trip to the US. Although the excuse for the trip was work, he also traveled quite a bit in the northwestern United States and even further north to Vancouver in Canada.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">During all this time he sent me lots of pictures of breathtaking landscapes (e.g. amazing lakes that reminded me a little of New Zealand) and places he visited. But the thing that caught my eye the most was a picture of a blueberry pie he&#8217;d ordered in some diner in a small town. He described the pie in a way that really made me want (at least) one bite, and I was left with a strong desire to make blueberry pie at home.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It has been quite a while since then, and we were talking about it almost weekly since he was back, but it finally happened last week! I bought frozen blueberries in the supermarket and I went on a purposeful mission and started working on the pie.<\/p>\n<div id=\"attachment_18098\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-18098\" class=\"wp-image-18098\" title=\"Blueberry Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/11\/blueberry_pie3-s.jpg\" alt=\"Blueberry Pie\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-18098\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">The pie is made of double crust in fact &#8211; a crust of short crust pastry at the bottom that&#8217;s filled with luscious blueberry filling and strips of dough crisscrossed on top. The result look is especially impressive, very rustic and makes you want a hot piece with some h good vanilla ice cream next to it.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">It&#8217;s a traditional classic American recipe and there&#8217;s not a lot of sophistication here. But if there&#8217;s anything I&#8217;ve learned in recent years is that classics always do the work and you don&#8217;t have to invent something new each and every time you bake. The recipe for the crust is a classic 123 short-crust pastry dough that I&#8217;ve been slightly improving its texture with cornstarch and a little less sugar powder. The recipe for the filling was adapted from the beautiful <a href=\"https:\/\/sallysbakingaddiction.com\/2016\/06\/17\/best-blueberry-pie\/\" target=\"_blank\" rel=\"noopener\"><strong>Sally&#8217;s Baking Addiction<\/strong><\/a> blog with some changes and adjustments I made.<\/p>\n<div id=\"attachment_18102\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-18102\" class=\"wp-image-18102\" title=\"Blueberry Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/11\/blueberry_pie7-s.jpg\" alt=\"Blueberry Pie\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-18102\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 20694--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Blueberry Pie<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<p><\/p>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the crust:<\/h4>\n<ul>\n<li>280 grams (2 cups) all-purpose flour<\/li>\n<li>20 grams (2 tbsp.) cornstarch<\/li>\n<li>200 grams (1 cup) cold butter (cubed)<\/li>\n<li>90 grams (3\/4 cup) sugar powder<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>1 large egg<\/li>\n<li>1-2 tbsp. water (if necessary)<\/li>\n<\/ul>\n<h4>For the filling:<\/h4>\n<ul>\n<li>750 grams fresh or frozen (not thawed blueberries)<\/li>\n<li>150 grams (3\/4 cup) sugar<\/li>\n<li>30 grams (3 tbsp.) cornstarch<\/li>\n<li>1\/4 tsp. ground cinnamon<\/li>\n<li>Juice of 1\/2 a lemon<\/li>\n<\/ul>\n<h4>For brushing and decoration:<\/h4>\n<ul>\n<li>1 egg yolk<\/li>\n<li>1 tbsp. milk<\/li>\n<li>3-4 tbsp. light brown sugar<\/li>\n<\/ul>\n<h4>For serving:<\/h4>\n<ul>\n<li>sugar powder<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade, put flour, cornstarch, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.<\/li>\n<li>Add the egg and continue to blend until large chunks of dough form. If the dough does not unite and remains dry &#8211; add a little water gradually and continue to blend.<\/li>\n<li>Transfer the dough chunks to a lightly floured work surface, and form a disc shape.<\/li>\n<li>Wrap in plastic wrap and cool in the refrigerator for about an hour before rolling.<\/li>\n<li>Divide the dough into 2 pieces.<\/li>\n<li>On a floured surface, roll one part of the dough (meanwhile refrigerate the second part of the dough) to a thickness of 3-4 mm and place in the pie pan to form a crust. Make sure you create a straight angle between the base and the sides of the crust so that the sides remain high while baking.<\/li>\n<li>Pierce the base with a fork.<\/li>\n<li>Freeze the crust for about 30 minutes.<\/li>\n<\/ol>\n<h4>Blueberry filling:<\/h4>\n<ol>\n<li>In a large bowl, mix blueberries, sugar, cornstarch, cinnamon and lemon juice until the blueberries are coated with a thin layer of sugar.<\/li>\n<li>Assemble the pie: pour the blueberry filling into the frozen crust and slightly squeeze it in. It will look like there are too much blueberries, but they lose quite a lot of volume during baking so it&#8217;s ok.<\/li>\n<li>Heat oven to 200c degrees.<\/li>\n<li>Remove the second part of the dough from the refrigerator and roll it over a floured surface to about 3-4 mm thick. With a knife cut the dough into strips and arrange in a crisscross form on top of the blueberry filling.<\/li>\n<li>Press the sides and get rid of excess dough.<\/li>\n<li>In a small bowl, mix egg yolk and milk together and brush the top of the pie.<\/li>\n<li>Generously sprinkle with sugar.<\/li>\n<li>Bake the pie for 20 minutes at a temperature of 200c degrees, then lower the oven temperature to 160c degrees and continue baking for another 25-30 minutes or until the dough gets a deep golden color and is fully baked.<\/li>\n<li>Remove from oven, cool at room temperature and serve with powdered sugar.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the pie in a closed container for up to 3 days.<\/li>\n<li style=\"text-align: left\">It is recommended to serve the pie warm and not cold from the fridge.<\/li>\n<li style=\"text-align: left\">Instead of blueberries you can use any other berries you like. If frozen fruits are used, it is important not to thaw them.<\/li>\n<li style=\"text-align: left\">If you do not like cinnamon, you can omit it.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_18101\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-18101\" class=\"wp-image-18101\" title=\"Blueberry Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/11\/blueberry_pie6-s.jpg\" alt=\"Blueberry Pie\" width=\"800\" height=\"545\" \/><p id=\"caption-attachment-18101\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<div id=\"attachment_18099\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-18099\" class=\"wp-image-18099\" title=\"Blueberry Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/11\/blueberry_pie4-s.jpg\" alt=\"Blueberry Pie\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-18099\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Two months ago Nimrod (my spouse) was on a three-week working trip to the US. Although the excuse for the trip was work, he also traveled quite a bit in the northwestern United States and even further north to Vancouver in Canada. During all this time he sent me lots of pictures of breathtaking landscapes [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35543,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1577,2946],"tags":[2901,1846,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Blueberry Pie - Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"A traditional blueberry pie that is easy, delicious and makes a great dessert for holiday season. 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