Blueberry Pie In the Sky

It's catch-up time! No, not ketchup, I know it's a food blog, but work with me here. This week I'm getting caught up on blogging all the milk free goodies I've created over the past two months.

First up: Blueberry Pie!

A good fruit pie is a thing of beauty and this summer I was excited to try my hand at an amazing blueberry pie recipe that I came across on Inspired Taste. See the original recipe here: http://www.inspiredtaste.net/23159/homemade-blueberry-pie-recipe/ . I was particularly excited about this recipe because it incorporated some fresh new flavors in a traditional recipe and I felt it would be easy to create a milk free version.

MILK FREE BLUEBERRY PIE
Makes 1; 9 inch pie

For the crust:  Makes 2, 10 inch crusts.

• 2 2/3 cup unbleached all purpose flour
• 1 cup non-hydrogenated organic all vegetable shortening (I like Spectrum Organic brand)
• 1/2 tsp Kosher salt 
• 7-8 tbs ice cold water (more if the crust is dry)

For the egg wash:

• 1 egg 
• 1 tbs water

In a large bowl mix the flour and salt. Using a pastry blender work in the shortening until the mixture is crumbly. Slowly add in the water, starting with 7 tablespoons and adding one additional tablespoon at a time until the mixture comes together. The key is to not overwork this dough or it will become tough. Divide the dough in half and dump the mixture onto two squares of plastic wrap. Using the plastic wrap, form the dough into two round flat disks and refrigerate for at least 1 hour. (I'm realizing now a picture of THIS would actually be helpful to illustrate what I'm trying to say. I'll work on that!).
Helpful hint: I've been told never to touch the dough with your bare hands or it will make the crust tough. No, I don't know why; it could just be an old wives' tale.

For the filling:

• 2 pints of blueberries
• 2/3 to 3/4 cup of sugar
• 1/3 cup cornstarch (note in the original recipe they call for 1/4 but I didn't feel this gelled well enough).
• 1/8 tsp salt
• 1/8 tsp ground cinnamon
• 1/8 tsp ground allspice
• finely grated zest of 1 lemon

In a large bowl whisk together the sugar, cornstarch, salt, spices and lemon zest. Add the blueberries and toss gently to combine.

To prepare the pie:

Pre-heat the oven to 400 degrees Fahrenheit and place a flat cookie sheet on the middle rack.
Roll out the bottom crust to 1/4 inch thick and gently transfer it to a 9 inch pie plate. Be careful not to stretch the crust. Trim the crust to a 1 inch overhang.
Dump the blueberries and all the sugar/cornstarch mixture into the bottom crust.
Roll out the top crust to 1/4 inch and cover the blueberries with the top crust. Either prepare a lattice crust, or cut several large vents to allow steam to escape. I used a small star shaped cookie cutter to prepare a lattice-type crust. Seal the crust by crimping in whatever style you prefer. Lightly brush the top crust with egg wash (1 egg + 1 tbs water) and a sprinkle of sanding sugar to make a pretty, shiny crust.
Put the pie in the oven on the cookie sheet and bake 20 minutes.
Reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 45-50 minutes or until the center of the pie is actively bubbling. This could take additional time. If the crimped edges begin to brown too much cover with foil or a pie shield and continue baking.
Remove pie to a cooling rack and allow to cool for 4 hours before serving.

The cinnamon, allspice and lemon in this pie give it an amazing flavor that you don't expect in a blueberry pie. It's a great potluck dessert dish or 4th of July pie!

Peace,
Laura