mmmm, pie. summer in a bowl.
I just couldn’t pass up the two quart boxes of blueberries at the produce stand this week, each one begging me to take them home and make jams, chutneys, pies, reductions for game meats (the possibilities are endless!). So I grabbed one box with the promise to myself that I would go back if the first batch actually got used. Usually I have grand plans and stock up with massive amounts of an ingredient in hopes of “batching” out preserves like I’m the Smucker’s factory. Then the week starts over, work beckons, and by the week’s end all I have is a rotting basket of unused fruit. I’m learning.
The weekend was blissfully perfect here in Santa Barbara, so with the windows and doors flown open, the house got cleaned and when the house is clean I get a hankering for some baking. Pie is a very simple thing to throw together. I could have use my recipe for pate brisee, but I had a list of recipes to power through, so I opted for frozen Trader Joe’s pie crust.
Well, in the thick mess that was my plan yesterday, I forgot to fill the pie shells with navy beans to hold the crust in place while baking. What I ended up with hideously ugly, shrunken mess of deliciously golden crust. Who am I to throw it out, we had gotten this far and I was already making sure the cream was thoroughly chilled so to be perfect on gooey, warm blueberry pie.
Recipe is your standard pie filling recipe, 2 of everything…2Qt blueberry, 2T butter, 2T cornstarch, 2T flour and a 1/2C of sugar. Poured into the prebaked pie shell and then topped with a second uncooked pie shell, it’s placed in an 400 oven for about 25 minutes. Once done, the oven is turned off and left the pie in there for an additional 10-15 minutes.
As you can see, quite ugly, but nevertheless, delicious.