If you’re counting – that’s another pie in your future.
#Best blueberry crumble pie zip
It’s just as easy to make two pie crusts if you’re making one and the second pie dough disk can be wrapped in plastic wrap and stored in a zip lock bag in the freezer for a month. If you’re making a pie crust from scratch, we’ll use one pie dough disk for this recipe (thank you, crumble top) but make two crusts anyway.
#Best blueberry crumble pie full
My life’s work is to encourage you to make pie crust from scratch but if a store-bought pie crust is what it will take for you to bake this pie, you have my full support.
#Best blueberry crumble pie how to
I’m partial to this all-butter pie crust my Dad taught me how to make but please use any pie crust recipe you’re comfortable with. all-purpose flour, oats, and cold, unsalted butter for the crumble toppingįor this strawberry pie recipe, pie crust comes first.instant tapioca (sometimes known as minute tapioca).the juiciest fresh strawberries you can get your hands on.Here are the ingredients you’ll need to make my perfect Strawberry Pie: This is my ideal pie and I have a feeling you’ll love it too! Living and learning – as we do around here. I’m sharing my VERY BEST Fresh Strawberry Pie recipe – a buttery crust filled with a sweet and juicy (but not runny!) strawberry filling topped with a crisp oat crumble. Consider this my opened-armed strawberry pie class for you and yours. The consolation is I can pop down to the farmer’s market for a flat of sun-kissed, never refrigerated, juicy red strawberries.Įvery April for the past few years I’ve stacked the weekends with strawberry pie baking classes at The Bakehouse. I’m currently trying to grow my own strawberries in the backyard which… will be more like an embarrassment in gardening rather than embarrassment of riches. That’s probably why I’ve kept it to myself. It’s an embarrassment of riches, honestly. The secret is that Louisiana not only grows the best strawberries I’ve ever had, but Louisiana harvests those berries TWICE a year. It’s not about the best jazz at Preservation Hall or the sazeracs at The Roosevelt. All rights reserved.Okay, there’s something I haven’t told you about Louisiana. "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. Wrap in plastic wrap and refrigerate for 30 minutes.Ĭut the dough in half.
Dump out onto a floured board and roll into a ball. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Pulse 8 to 12 times, until the butter is the size of peas.
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Allow to cool and serve warm or at room temperature.Ĭut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar. Press the two edges together with a dinner fork. Cut the excess dough off at the edge of the pie plate. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.īrush the edge of the crust with the egg wash. With a sharp knife, cut the excess dough off at the edge of the pie plate. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl.
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