The things we do for family

My brother and I are opposites in almost every way imaginable...tastes in music, political affiliations, socialization, movies, TV shows, books...on and on they go.  It is no surprise then, that we have different tastes in food.  I won't say that I HATE blueberries because "hate" is a strong word...I've just never really come around to them at all.

 

I was out on the weekend, and found myself at a local market.  It's the kind of market that is set up to lure in the tourists from Toronto who come up here on weekends...overpriced produce, and "baked goods" that actually come from M&M Meat Shops (I can say for sure that they had date squares, Tiger Brownies, and Macaroon Madness Bars)...they cleverly cut the rectangles into 8x8 squares (as if baked that way), and cut the trimmings into individually wrapped single servings...sorry folks, you're not fooling me!

 

Anyway, as I was meandering through the market, I came upon a 4 litre basket of blueberries.  I knew they were overpriced, but I immediately thought of him, and how he'd probably love a pie...even a pie baked by his sister who has never used blueberries in ANYTHING before.

 

I used a recipe from Cook's Illustrated...a recipe that is pretty unconventional as it calls for cooking some of the berries first (to evaporate some of the water within), and to use a grated Granny Smith apple as a thickener...and vodka in the pie crust (ESSENTIAL...do not omit).

 

The family was skeptical...as they always are with recipes from Cook's Illustrated, America's Test Kitchen, or Cook's Country...no matter how many fantastic recipes I've used.  Let me make this perfectly clear...this pie was a huge success...so much so, I had to make more last night to freeze so they can enjoy them in the winter.  I encourage you to do the same!

Pie Dough

2 1/2cups all-purpose flour, plus more for work surface

1 teaspoon table salt

2 tablespoons sugar

12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices

1/2 cup vegetable shortening, cold, cut into 4 pieces

1/4 cup vodka, cold

1/4 cup cold water

Blueberry Filling

6 cups fresh blueberries

1 Granny Smith apple, peeled and grated on large holes of box grater

2 teaspoons grated zest and 2 teaspoons juice from 1 lemon

3/4 cup sugar

2 tablespoons quick-cooking tapioca, ground [I used potato starch] 

pinch table salt

2 tablespoons unsalted butter, cut into 1/4-inch pieces

1 large egg, lightly beaten with 1 teaspoon water [I skipped this egg wash]

Instructions

For The Pie Dough:
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

For The Filling:
4. Adjust oven rack to lowest position [I don't do this...I always cook on the middle-lower middle rack position], place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve. [I cooked Sunday's pie for about 35 minutes at 400, then an unknown time at 350 degrees...it was bubbling over, so I wasn't really focusing on the time.  The ones I cooked last night were perfectly done after cooking at 400 degrees for 30 minutes, and at 350 for 15 minutes...but our oven tends to run hot.  To check for doneness, use a butter knife and gently insert into one of the vents.  If the berries feel soft, you're good to go].