Monday, September 5, 2011
Happy Labour Day to all who are celebrating this long weekend. Labour Day typically means an end to summer with family bbq get-togethers before the hectic back-to-school activies start for many.
But for me, I am simply not ready to usher in the crisp, chilly fall weather requiring one to wear layers of clothing, closed toe shoes and pack away the sundresses and flip flops. No, summer is not over. Not as long as there's blueberry pie.
Blueberry pie is a family favourite. And if blueberry pie means summer, then I'm baking pie daily until next June. I generally make my own crust, but this time I used the pie dough I picked up from a recent trip to St. Jacob's Farmer's Market.
adapted from apt2bbakingco
2lbs blueberries (8 cups)
1/2 cups sugar, depending on the sweetness of your berries
1/4 cups cornstarch
2 tsp lemon juice
2 tsp vanilla
pinch of nutmeg
1 egg for egg wash
coarse sugar for sprinkling
Preheat your oven to 500º
1. On a lightly floured surface, roll one piece of the dough into a circle and place it in your pie pan.
2. Roll out your other piece of dough into a circle.
3. Pour the berries, sugar, lemon juice, cornstarch and vanilla into a medium bowl and stir to combine.
4. Pour the berries and their juices into the crust lined pie pan. Drape the second crust over top. Trim the edges so there is about 1/2'' of overhang. Tuck the rim of dough under itself and crimp it with your fingers or a fork. Then, brush the top with a beaten egg and sprinkle with coarse sugar. Cut a few vents in the top before placing the pie in the oven.
5. Lower the oven temperature to 425º, place the pie on a baking sheet and place in the oven.
6. Bake for 25 minutes, or until the crust begins to brown. Then lower the oven temperature again to 375º and bake until the crust is a deep golden brown and the juices bubble, 25-30 min longer. Cool the pie for at least 2 hours before serving.