Deep Dish Blueberry Pie Food

HOMEMADE BLUEBERRY PIE

Steps:

• Prepare either pie crust recipe through step 5.
• Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix together until it's no longer dry and powdery; burst a few blueberries if necessary to moisten. Set filling aside as the oven preheats. Filling can be covered and refrigerated for up to 24 hours if needed.
• Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices.
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1.5-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here's a lattice pie crust tutorial if you need visuals.) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
• Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling's juices are bubbling everywhere, including in the center, 40-50 more minutes. This sounds like a long time, but under-baking the pie means a soupy filling with paste-like flour and cornstarch chunks. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it's getting too brown.
• Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.

SINGLE SERVING DEEP DISH BLUEBERRY PIE

Steps:

• To prepare crust:.
• In a bowl, combine flour and salt.
• Cut in butter until mixture resembles coarse crumbs. Gradually stir in water until mixtre forms a ball.
• Wrap in plastic wrap and refrigerate at least 40 minutes.
• To prepare filling:.
• Preheat oven to 425°F.
• Lightly spray a 7 oz. baking custard cup with cooking spray.
• Mix sugar, cornstarch, salt and cinnamon in a small bowl and then sprinkle over blueberries.
• Remove dough from refrigerator and roll out to a circle.
• Press dough into custard cup, covering the entire bottom and sides of the cup.
• Reserve about a tablespoon of dough for the top of the pie.
• Pour blueberry mixture into custard cup and dot the top of the pie with cut up butter.
• Roll out remaining dough and use a cookie cutter such as a star, to cut out the pie top.
• Place dough star on the top of the pie.
• Bake for 12-15 minutes or until crust is golden brown.

DEEP DISH BLUEBERRY PIE!

Steps:

• Preheat oven to 425 degrees.
• Place rack in lower third of oven.
• Another rack below it with a cookie sheet covered with foil to catch any drippings.
• Place one crust in a deep pie dish.
• In a blender blend sugar lavender, vanilla, cinnamon, and cardamom till fine.
• Mix in flour.
• In a large bowl place blueberries toss with lemon juice.
• Toss is sugar/flour mixture.
• Pile blueberries in the pie dish, pack them inches.
• Top with any remaining sugar/flour mixture.
• Dot with butter.
• Top with second pie crust.
• Sealing it and adding vents as desired.
• Brush with water.
• Then sprinkle sugar and or cinnamon on top.
• Bake for 20 minutes lower heat to 325 and bake for 35-45 minutes.

DEEP DISH BLUEBERRY PIE

Steps:

• Special Equipment:
• One -9 1/2 inch deep dish pie with a 6 cup capacity. Small decorative cookie cutters (optional).
• Put a large baking sheet with sides on the middle oven rack and preheat in a 425'F.
• Whisk together the brown sugar and tapioca and toss with the blueberries and lemon juice in a large bowl. Set aside.
• I made two separate cream cheese pie crusts for this pie.
• Once you make one crust, put it into the fridge in a plastic bag right after you make it.
• Roll out the second pie crust you've made and put it into your deep dish pie plate. Trim the edges leaving a 1/2 inch over hang on the sides. Put this in the fridge to chill. This will prevent shrinkage. Put it into the fridge to chill.
• Get the first pie crust that you put into the fridge and roll it out. Now you could cut shapes out of the top of the crust and then lay the crust on top of the pie, but I didn't do this, I just used a full sized top crust. I have one of those black birds that you put in the middle of your pie for a steam vent.
• Get the chilled crust that is in your pie plate out of the fridge and put all the blueberry filling including the juice into the bottom crust. Dot it with the butter.
• Cover with the top crust and trim it to 1/2 inch over the edge of the pie. Then tuck it under the bottom crust over hang and flute the edges.
• I like to use the thumb and finger flute method, as it is really pretty. Brush the top of the pie with your egg/water wash.
• Sprinkle with some sanding sugar if you wish.
• Bake the pie in your hot oven for 30 minutes. Keep an eye on it, I noticed the edges of my top crust browned before 30 minutes so I put a metal pie-edge ring on my pie to prevent it from getting any browner.
• After 30 minutes is up turn the heat down to 375'F and continue to bake for another 45-50 minutes. The crust should be golden and the filling hot and bubbling at this point.
• When done, cool on a metal rack, about 4 hours if you can wait that long. If you don't the pie filling will be runny.
• Serve up with a dollop of whipped cream or vanilla ice cream.
• Bon Appetit.

DEEP-DISH WILD BLUEBERRY PIE

Steps:

• Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
• Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
• Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
• Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
• Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
• Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).