Blueberry Pie with a Lemon TwistPosted: June 20, 2012 | |
(Becky, the Butter Lovin’ Mama)
“A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.” Tenneva Jordan
I’ve always loved the above quote with its sentimental statement about the selfless love of mothers. But, to be perfectly honest, I am the type of mother who seeing there are only four pieces of pie for five people, promptly bakes another pie so she can have at least two pieces for herself.
I’m not proud of this, but it is sadly true. In fact, I did it yesterday.
Let me explain. I made a beautiful blueberry pie, Greg’s favorite, for Father’s Day dinner. I honestly thought the family had eaten the whole thing.
But yesterday while my husband was away on errands, I woke from a nap feeling suddenly famished. Scrounging around in the fridge I discovered – a ha! – one leftover piece of blueberry pie! I immediately said to myself, “Now, that is Greg’s favorite pie. Don’t you want to save that one last piece for your him?” But my Self completely ignored “I” and ate the pie. It was delicious.
Then the guilt set in. Thankfully, I had exactly four cups of blueberries left, and an extra two rolls of Pillsbury pie crust. Before Greg returned, a new pie was in the oven and I looked like a culinary hero, making him TWO pies in two days. That is, until he pressed the issue asking, “So there wasn’t even a single slice of pie leftover from Father’s day, eh?” I started to lie, but could not do it. I ‘fessed up, and he gave me a pious “just as I thought” look before taking a bite of warm blueberries wrapped in flaky pastry.
Alas, we humans like to think we are better people than we are. But I would not trust even the likes of Mother Teresa to avoid the temptation of the last piece of this sumptuous blueberry pie with just the right twist of lemon. Add a scoop of vanilla ice cream, and I doubt even the Pope could resist.
Let me just add this: if you have to make a pie in a hurry to assuage any sort of guilt, I know of no pie as fast and easy to throw together as blueberry pie. No fruit to cut, you just toss those berries in a bowl, add a few ingredients, dump it into the crust. Feel free to make your own crust, but if you only have a few minutes to cover your tracks, I’d reach for the Pillsbury refrigerated versions!
Becky’s Blueberry Pie with a Lemon Twist
Preheat oven to 400 degrees
1 T. fresh lemon juice
1 t. fresh lemon zest
1/4 t. salt
4 T. cornstarch
1 T. butter, cut in tiny pieces
Two unbaked pie crusts
In a large bowl, gently toss the blueberries with the next five ingredients until thoroughly mixed. Line a 9 inch Pyrex pie pan (I prefer the simple Pyrex pans with about 1/2 inch lip) with bottom unbaked pastry shell. Fill with blueberry mixture. Dot with butter. Top with other pie crust, fluting the edges. Using a sharp paring knife cut a pattern. I always like flowers!
Bake at 400 degrees for 45 minutes or until golden brown. If edges begin to brown before pie is cooked, carefully and lightly crimp strips of aluminum foil around edges to keep it from getting too dark. I double test for “done-ness” by sticking a fork into an open slit. If it comes out coated, as if with syrup, it is probably ready. If the fork emerges dripping thin juice, it probably needs a few more minutes for the cornstarch and blueberry juice to combine and thicken.
Variation: If you are making a deep dish pie, add another cup of blueberries, another 1/4 cup sugar and another tablespoon cornstarch. You can substitute a teaspoon of cinnamon or vanilla for the lemon if you prefer. Vegans will want to use a pie crust that does not use lard or butter.
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