blueberry pie

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I've been obsessed with making blueberry pie.

Before we left for vacation, I had a whim to have some blueberry pie.  When we went to the grocery store, all I saw was apple pie.  No good.  Apple pie is okay, but not my favorite.  Apples are made for crisps, not pies, in my book.  So I went to the other grocery store in town.  Blueberry pie, and strawberry rhubarb pie!  Yum! I gleefully opened the blueberry pie at home and began to cut into it. Something was wrong. Oh noes!  Mis-labeled!  Distress and despair!  It was a mistakenly-labeled APPLE pie! Sadness. Good thing I had the strawberry rhubarb pie in which to drown my sorrows.

I still needed some blueberry pie, though.  So a few days later (after we finished off the other two pies) I knew I couldn't trust the stores.  I needed to make my own blueberry pie.

Never made one before, but I knew it was time to add to my pie repertoire. So I hauled out my Betty Crocker cookbook and set to work.

It turned out great!  The crust was nice and flaky, and it was full of yummy blueberries.

Unfortunately, the pie I made this week wasn't quite as pretty (just as tasty, though!)  The filling didn't set up well in the middle, and I think it was because I didn't let the berries thaw enough.  Cold berries don't heat up to temperature to sufficiently cook the juices into a gelled filling.  Alas, lesson learned.  The crust was still good, though.

I think the thing that is saving my crusts recently is the use of a pastry cloth and rolling pin cover. I think it helps me to not overwork the dough.  I've also been trying to be more careful about how much water I add to the dough, and not overworking it in the bowl.

And, since this week's pie didn't turn out as well as hoped, I know I need to make another one.  I just need to have people around with whom to share it, so I don't have to eat the whole thing myself! Volunteers?