Blueberry Pie

[stoloniferous]

Last week I made blueberry pie for the first time, but I’m afraid I have waited too long to document it, so I have largely forgotten what went into it.  Here is my best guess:

The crust: two cups of white flour; a stick of butter, chopped into bits; ice-water added by the tablespoon; maybe half a teaspoon of salt.  That all went into the mixer

Comments

[rebeccafrog]

The pie sounds great! A combination of Crisco and butter will give you a flakier crust, but should keep the butter flavor. When I can be bothered to make a real crust, rather than using the pre-made ones, I use all butter. Using some whole wheat flour in place of some of the white flour will improve the flavor. Half a cup of fat to 2 cups of flour sounds like more flour than you want. Your proportion of fat:flour should be closer to 1:2, maybe 1:3. Now I want to make pie, with real crust.

In fruit pies, I have a strong preference for arrowroot versus other starches. It dissolves very clear.

[stoloniferous]

Thanks Froggi! Pie crust is so mysterious.