Wednesday, June 20, 2012

Blueberry Crumb Pie for Pie Day

I thought I had all week, then I realized Pie Day 2012 is today!  GASP!   I had the ingredients and the fruit so I was able to pull it off, however this will be published late, oh well.

I saw some pretty amazing pies in the internet, click here to go to the Facebook page of the event, the most stunning I saw was made by Irvin of Eat the Love.  I made mine with blueberries since I had some organic ones waiting to be used, and then I got the idea of the crumb topping from Irvin.  Et voila', a pie is made.

I wanted to try a new pie dough recipe, so I consulted one of my favorite books, The Secrets of Baking by Sherry Yard, and found this delicious sounding pie crust recipe.  I made it gluten free using Jeanne's mix.


Blueberry Crumb Pie

For the Crust:
2 cups a/p flour, or GF mix of your choice
1 cup yellow cornmeal
1/3 cup sugar
1 tsp salt
8 oz cold butter, cut in 1" pieces and chilled
Zest of two lemons
4 egg yolks
1/4 cup heavy cream

Pie Crust:
Mix the yolks and the cream together, set aside.  Mix the first four ingredients, either in a food processor bowl or a mixer bowl.  Add the chilled butter pieces and the lemon zest, pulse or mix with a paddle attachment until the mixture contains only small pieces of butter.  Add the yolks and cream mixture and pulse or mix just until incorporated.  Roll half of the dough into a disk and wrap in plastic wrap, refrigerate for an hour.  This recipe makes two pie crusts.

4 cups blueberries
1/3 cup sugar
1 TBS corn starch
juice of one lemon

Crumb Topping
100 gr all purpose flour, or GF mix of your choice
80 gr cold butter, cut in 1/2" cubes
80 gr sugar
1/2 cup  almond meal
1/2 tsp cinnamon
Salt, a pinch
2 TBS heavy cream

In the bowl of a food processor, mix the dry ingredients together.  Add the butter and pulse until it is in small pieces.  Add the cream and pulse until the mixture turns crumbly. 

To assemble the pie:
Pre-heat the oven to 375F.  Roll half of the pie dough into a circle, line a pie dish, add the filling, then cover with the crumb topping. Bake until the crust is nicely browned and the fruit starts bubbling, about 50 minutes.  Cool slightly and serve with your favorite ice cream.


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