Pages

Monday, May 14, 2012

Oh The Amazing Goodness That Is Blueberry Pie!

CC's parents, aka Mom & Dad, came to town for a visit on Saturday. We love them dearly and always enjoy our time with them. How fitting that they were here for Mom's Day! Mom is rarely with one of her actual kids on the actual day, so she was over the moon excited. She got the royal treatment for sure! Here she is with CC Sunday night after all the hoopla...


And here is what I'm still dreaming of...


For real, this should be its own post, but I'm being lazy (it's Monday and I have to be super productive another time). I'd been craving blueberry pie and since blueberries came in last week's produce box from the co-op, it was a Heavenly sign. Since I was off Friday rocking the stay-at-home-wife-job, I went for it.

Hubby'd for whatever reason last week, requested a homemade pie crust. He didn't care what was in it, so it seemed a win-win. I went for it. Important Announcement: I am now officially a pie crust SNOB! I used to make homemade pie crust a lot growing up, but haven't done it in about ten years. I figured Pillsbury did a good enough job. Um, that would be a big fat resounding NO.

Flaky, buttery, golden brown goodness right there. You can't say no, so don't even try. It was super easy too, so I whipped up an extra batch of the crust dough (each batch makes two). So I have some in the fridge just biding its sweet time until I can come to terms with eating yet another entire pie by myself. (Okay, I didn't actually do that- I would've but we had card-playing friends over that night to help me.)

Yeah, it was that good.

For those of you wanting to know, the dough recipe came from this month's May issue of Everyday Food magazine, specifically the recipe included with the Blueberry-Cream Cheese Hand Pies recipe. I didn't have cream cheese, so I didn't do that, but the dough recipe for the crust is there. I did bake it differently- I used my actual blueberry pie recipe for that part, so I need to rewrite my recipe card now.

 Once you've got the crust dough made and chilled in the fridge for the required hour (or more), get your pie ready, bake at 450 for 15 minutes. Then turn down the oven to 350, and bake for another 40 or so minutes. Perfection. Perfection In A Pan.

Go make it now. It'll make Monday worth it.

2 comments:

{cuppakim} said...

i cant get over how uniform and beautiful your pie crust turned out!!! mine always look lopsided and messy. that is a piece of art! love it!

Jan said...

Ditto to what Kim said. You always make things look beautiful! You have a knack with food (God has certainly given you a gift when it comes to making amazing foods). :)