Tuesday, April 2, 2013

Lazy Blueberry Pie



Several years ago, I made a weird but wonderful fruit pie. It had a single pressed crust and went into the oven in less than half an hour. Of course, I immediately forgot which cookbook it came from. Maybe it was called "Lazy French Housewife's Tart?"


Five years later, I happened back upon it, there on page 433 of the King Arthur Flour 200th Anniversary Cookbook: "French Fruit Cake." Come on, now! Who's going to remember that?

Let's call it Lazy Blueberry Pie and be done with it.


Crust
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon kosher salt
1 stick of unsalted butter, in chunks
1 egg
1 tablespoon cream (or milk)
 
Filling
2 to 3 cups of washed blueberries
1/2 to 3/4 cups sugar, depending on how many berries and how sweet they are
2 tablespoons cornstarch
1 teaspoon cinnamon
 

For the crust, process the flour, sugar, salt and butter in the food processor to pea-sized crumbs. (Or use a fork, if you are so inclined.) Beat the egg and cream together, then pulse the processor to bring all the ingredients together in a ball.


Grease a 9" pie dish, and move the entire mass of dough into it. Dip the bottom of your measuring cup in flour and use it to distribute the dough evenly, re-flouring as needed. Remember, this is a lazy pie - don't get hung up on making it perfectly neat and even. Slide the pie crust in the fridge for a few minutes while you make the filling and preheat the oven to 375.
 

Stir together all the filling ingredients and dump them in the pie crust. Use your spoon to distribute the berries evenly in the shell, and you're ready to bake. I told you this was ridiculously easy.


After about half an hour, the berries should be cooked and the crust brown.







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