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Cook's Illustrated Blueberry Pie - unusual technique and ingredients
Joined: Jul 17, 2006
Posted to Thread #23724 at 6:22 am on Jan 27, 2013
The technique is unusual, so be sure and read through before starting.
Makes one 9-inch pie.
Why this recipe works:
When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.
This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.
A 2-crust pie crust dough
6 cups fresh blueberries (about 30 ounces) (see NOTES below)
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 (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground (see NOTES below) [note: I used tapioca flour. cheezz]
pinch table salt
2 tablespoons unsalted butter, cut into 1/4-inch pieces
1. Adjust oven rack to lowest 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.
2. 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.
3. 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.
3. 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.
4. 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.
NOTES: This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 1, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons.
Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!
Other messages in this thread:
- 23724. Gluten-free anyone? Got the blueberry pie nailed! [NT] [IMAGE] - cheezz - 12:46am on 01/27/13 (18)
- recipe? [NT] - pmassell_93 - 1:10am on 01/27/13
- Yes, please - recipe [NT] - elaine - 5:10am on 01/27/13
- Gluten-Free Pie Crust (you will NEVER know the difference!) [NT] [LINK] - cheezz - 6:05am on 01/27/13
- Normally I would make a 2-crust blueberry pie, but hubby wanted crunchy topping this time. [NT] - cheezz - 6:06am on 01/27/13
- Crumble Topping - cheezz - 6:31am on 01/27/13
- Cook's Illustrated Blueberry Pie - unusual technique and ingredients [NT] - cheezz - 6:22am on 01/27/13
- This post shows to be "(NT)" when there IS text. Wonder why? [NT] - Melissa Dallas - 12:30pm on 01/27/13
- You're right! It gives all my posts an [NT] -- very disconcerting! [NT] - cheezz - 2:42am on 01/28/13
- This blueberry filling actually tastes like fresh blueberries - incredibly yummy! [NT] - cheezz - 2:43am on 01/28/13
- And cuts cleanly too [NT] [IMAGE] - cheezz - 2:52am on 01/28/13
- Picture Audrey Hepburn standing in front of Tiffany's, eating a croissant with longing in her eyes - MarilynFL - 12:29pm on 01/30/13
- picture me standing in front of the TV eating a wheat thin, watching Audrey H eating a croissant - AngAk1 - 6:45pm on 01/30/13
- Nicely done! I am sure the extra effort and thought was appreciated by your gluten free guests [NT] - barb_b - 12:10pm on 01/27/13
- HA! What GF guests?! It was just hubby and me :) [NT] - cheezz - 2:39am on 01/28/13
- cheezz, how "slow and delicate" did you have to be? [NT] - MarilynFL - 1:51am on 01/28/13
- As long as you don't chill it too much, there isn't much problem. It's just that its cold - cheezz - 2:41am on 01/28/13