I made pie!

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      After my cobbler post, I wanted to make each type of dessert and remark on the differences between them, so today I made a blueberry pie. I planned to have a top and bottom crust to completely enclose the filling. 
   First, I made the crust from a recipe out of a very helpful cookbook KidLit found at the library. I used regular flour and this instant flour called Wondra. According to the book, it was to make the crust more tender. 

   I'd asked Rivet how he likes his pies, and he said with lots of flaky crust. The key to a flaky crust is to add shortening or lard chunks, instead of butter, throughout the crust because they melt slower and will allow space in between the dough's layers. So, that's exactly what I did...

   I did several iterations of mixing and chilling so that the shortening and flour were nicely coated. Then I mixed in enough sour cream and cream cheese so that the dough would roll up into a ball and stay. That went into the freezer, and while it chilled I got the blueberries ready...

Then  I added sugar, flour, lemon juice, and a little salt to the berries.

By the time those were done, the dough was ready. The chunks were still visible when I rolled it out, so I knew the crust would be perfectly flaky. I made sure I didn't roll it out too thinly.

Last, I cut vents in the top...

Here's the before...

and I'll have to after photos up shortly

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Topic: I made pie! Posted: 08 July 2010 at 16:39
	After my cobbler post, I wanted to make each type of dessert and remark on the differences between them, so today I made a blueberry pie. I planned to have a top and bottom crust to completely enclose the filling. First, I made the crust from a recipe out of a very helpful cookbook KidLit found at the library. I used regular flour and this instant flour called Wondra. According to the book, it was to make the crust more tender. I'd asked Rivet how he likes his pies, and he said with lots of flaky crust. The key to a flaky crust is to add shortening or lard chunks, instead of butter, throughout the crust because they melt slower and will allow space in between the dough's layers. So, that's exactly what I did... I did several iterations of mixing and chilling so that the shortening and flour were nicely coated. Then I mixed in enough sour cream and cream cheese so that the dough would roll up into a ball and stay. That went into the freezer, and while it chilled I got the blueberries ready... Then I added sugar, flour, lemon juice, and a little salt to the berries. By the time those were done, the dough was ready. The chunks were still visible when I rolled it out, so I knew the crust would be perfectly flaky. I made sure I didn't roll it out too thinly. Last, I cut vents in the top... Here's the before... and I'll have to after photos up shortly

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DIYASUB Members Profile Send Private Message Find Members Posts Add to Buddy List Cook Joined: 01 May 2010 Status: Offline Points: 180	Post Options Post Reply Quote DIYASUB Report Post Thanks(0) Quote Reply Posted: 08 July 2010 at 17:02
	You did good!

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 08 July 2010 at 17:14
	And here's the after... I tasted the crust before cutting, and it was perfect! Very rich and definitely flaky. After dinner we couldn't wait to taste it. The filling was a little soupier than expected, but that's what spoons are for. I don't think I've made a better crust. I've made prettier, but this one was just right. The filling however, was a different story. I like it when it all comes out in one slice, but this was runny. I'd used a recipe for it from another cookbook, and next time I would probably add bit more of that Wondra flour to it so it would thicken up. But all in all, a successful pie!

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 08 July 2010 at 18:07
	Gots to say that this is one of the best blueberry pies I've ever had! To me, the key to a perfect pie is the crust and this one was outstanding.....well done Coxie! No worries on the innards, cause as you said thats what spoons (and flaky crusts) are for.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 09 July 2010 at 08:57
	the secret to a great pie is in the crust - the fillings vary but without a good crust it is all for naught. great job!
	If you are a visitor and like what you see, please click here and join the discussions in our community!

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 09 July 2010 at 09:51
	The crust was terrific! And I love the vents in the top--PIE! :)

Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 12 July 2010 at 04:39
	Great job Coxie!...another thing you can use to remedy the runny filling is tapioca...I've used it lots of times with good results.
	Go ahead...play with your food!

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 14 July 2010 at 17:06
	DIYASUB gave me that same suggestion. That's a good tip to remember.