let's make a pie

let's make a pie

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.
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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. 
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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. 
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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.
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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. 
blueberry-pie06once 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. 
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throw in those blueberries. 6 cups certainly fit.  
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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. 
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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.
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aw yiisss.
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