Life in the Cheese Drawer

following a bunch of chefs on twitter only results in one thing: me wanting to make a bunch of food. 
andrew zimmern (renowned travel channel chef AND minnesotan) posted his blueberry pie.
OKAY. I’LL MAKE YOUR PIE, AZ.
i used my own pie crust recipe, which is below. it’s the same one my mom used for pumpkin pies while i was growning up, except instead of crisco (transfats central), i use butter and sometimes lard if i have it. i also add a quarter cup of sugar for pies.

a couple notes on crust making: keep that butter cold. i’ve tried making it in a food processor, and nothing beats just getting in there with your hands. 

cover up that bad boy and throw it in the fridge while you do the rest of your pie making. crust is easier to handle if it’s chilled. 

the recipe calls for 5 cups of blueberries, but i used SIX. such a rebel.
it also calls for cardamom, which i actually had. i did have to grind it up though, which is easily done in a coffee grinder. not just for coffee! use it for grinding spices AND your poppyseed. it also called for orange zest. this should be tasty! i did add some nutmeg too, which AZ did NOT call for. i hope it turns out ok.


time for the crust! let me tell you, the best thing i did was get a dough scraper. that thing is the bomb for helping roll out pie crusts. 
once it’s rolled up on your pin, you just roll it back out over your pie plate. SO EASY. i feel like i should go back in time and tell my mom before she used store-bought crusts. 

throw in those blueberries. 6 cups certainly fit.  

lattices look like a huge pain, but they’re just a little tedious. pro-tip: after rolling out your dough, use a pizza cutter to cut the strips. this is also helpful for cutting all different kinds of dough. no sticking, no jagged edges. 

and in the oven to cook! AZ’s pie had this fancy edging, but i cheated and just used a fork to tamp everything down.

aw yiisss.
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