National Blueberry Pie Day
I had, not one, but two National Blueberry Pie Day fails. I’ve said this before and I’ll say it again, I am a horrible recipe reader. So why shouldn’t that same inability to read transfer to packaging? I can’t think of a reason either… So, instead of blueberries I bought blackberries. Yes, I know they look completely different. But if it all makes it better, I bought frozen ones so at least I didn’t make the mistake on fresh berries (we just won’t talk about the picture of the blackberries on the package.) I didn’t realize my mistake until I was well into making the pie so I decided to just continue on using blackberries instead of blueberries. The end result tasted wonderful (so that isn’t the second fail). But I don’t know if it’s the difference between the way blackberries breakdown when cooked in comparison to blueberries or what, but my pie did not stay in nicely cut slices like you would expect it to. I’m going to stick with my fail-safe line of “it is the thought that counts”. So here it is, blackberry pie in honor of blueberry pie day…
Wild Blueberry Pie with Almond Crumble Topping
From Bon Appetit
1 1/2 cups all-purpose flour
1 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
3 to 4 tablespoons ice water
- In a large bowl whisk together flour and salt and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough.
- On a floured work surface smear dough in 3 or 4 forward motions with heel of hand to slightly develop gluten in flour and make dough easier to work with. Form dough into a ball and flatten to form a disk. Wrap dough in plastic wrap and chill in 1 hour.
- Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
3/4 cup plus 2 tablespoons (or more) sugar
1/4 cup cornstarch
7 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw)
2 tablespoons fresh lemon juice
- Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
2/3 cup unbleached all-purpose flour
4 ounces marzipan or almond paste, broken into 1/3-inch pieces (about 3/4 cup loosely packed)
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
Whipped cream or ice cream
- Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. Let stand at room temperature. Serve pie with whipped cream or ice cream.