What can I say about this week's TWD recipe? Adjectives like stupendous, delicious, and drool-worthy all spring to mind.
Amy of South in your Mouth chose Dorie's Double Crusted Blueberry Pie, and it was amazing. Seriously. A little piece of heaven in pie form.
Admittedly, I was extremely hungry by the time I finally got to taste a piece of this pie, since it took FOREVER to make. However, there were many less-biased raves from A. and his coworkers saying that it was, and I quote, "friggin delicious". The filling was gooey, and pie crust was actually pretty flaky, despite my complete mishandling of it.
I'd never made a pie crust before, other than the tart crust from a month ago, and that was a completely different texture. So this whole "flaky/tender" juxtaposition was a bit of a new challenge for me. Dorie's solution is to use part shortening, part butter for the fat in the crust.
The shortening was easily the most controversial ingredient this week. I used this palm oil shortening, which claims to be all-natural with no trans fats. I think some people opted for lard here, some went for all butter, and some went Dorie's route with the shortening. Let's all just admit that there's no way this is going to be healthy, and move on.
At least there were a lot of antioxidant-rich blueberries -- 2 cups, which I weighed out to be around 700g of blueberries.
My awesome food processor got another workout! (The only thing I don't love about it is how many pieces there are to clean.)
It actually looked like pie dough... very relieved.
The other controversial ingredient was the layer of bread crumbs underneath the filling. I just used some plain, store-bought bread crumbs, which were fine and I didn't really notice them at all.
As I've said before, my apartment is always on the warm side, so it was a bit difficult keeping all of the crust ingredients cool. I think I took a little too long rolling out the dough, because the fat was starting to get a little melty. Also, I forgot to keep flipping it, and there ended up being some wrinkles on the other side from the plastic wrap.
Once it was rolled out, it was time for more chilling. Our fridge was already bursting with too many jars of half-eaten salsa, so it did not take kindly to sheet pans being balanced precariously inside. After much cursing and screaming, I eventually managed to get the crust sufficiently chilled and the pie assembled.
I decided to be cutesy and 4th-of-July with this star cookie cutter. (Don't tell anyone -- it was actually a Christmas cookie cutter. I guess Stephen Colbert would consider that patriotic, though.)
In the end, the pie came out great! I did end up using the suggested aluminum foil tent halfway through because the edges browned up too fast. It didn't solve the problem, but I guess it might have ended up even darker without it.
As you can see... I was very pleased with this pie :)
Don't forget to check out the blogroll for the rest of this week's entries! The recipe is available in Dorie's book.