BLUEBERRY PIE ~ DOUBLE CRUSTED from Tuesdays With Dorie
Tuesdays With Dorie
This weeks Tuesday With Dorie recipe comes from Amy of South in Your Mouth. You can find the Double Crusted Blueberry Pie recipe by clicking on Amy's blog. If you have your own copy of Dorie Greenspan's book Baking: From My Home To Yours, it can be found on pages 361-363 and you can follow along!
Still Having Oven Troubles!
I've been making pies for many, many years and so I thought that one more would be a piece of cake...er...I mean pie! NOT! For those of you that follow my blog, you know that we bought a bigger boat and moved in 4 weeks ago. YAY! But, my oven doesn't work. BOO! But, I've had our old boat NIRVANA next to us and so I would make whatever I could in LADYHAWK, walk it over to NIRVANA and bake it in my Easy-Bake-Oven. YAY! But...we just sold NIRVANA to a great family that will love and cherish her and love her Easy-Bake-Oven as much as I did. YAY! Buuuuut....I can't use the oven anymore, cause it's THEIR oven now! BOO!
To make a long story short, I have no oven again and no chance of one in the near future unless God intervenes and smacks some sense into the snake-of-a-business-man that has been stringing us along for 4 weeks now. WHY is it so hard? All I ask for is an oven. One oven. Not too much to ask for, right? OK, now that I've whined long enough, I'll tell you all about the Blueberry Pie I made.
Blueberry Pie
I bought the blueberries. Nice big juicy ripe blueberries. They were oh, so sweet too. I bought extra so I could snack on them before I made the pie. Did you know blueberries are full of antioxidants? They are! #1 on the list to be exact! Click here for my Blueberry Crisp Recipe for another antioxidant rich dessert!
Antioxidant-Rich Blueberries
I got everything out of the lockers so I wouldn't have to be digging for anything once I got started. I made the pie dough, but I put less butter and more shortening in it. WHY does Dorie insist on using soooo much butter? I know it's delicious, but come on! Almost everything we've been making lately has gobs and gobs of butter in it!
Balls. Balls, Balls!
Besides, I like my pie crust recipe much better. It handles better, doesn't have to be chilled and doesn't tear easy. BUT, TWD said we need to stick to the recipes a little more. After all, we are going through Dorie's book and should be using her recipes.
Rolling the Pie Crust
You would think because I baked commercially for years that I would have taken a rolling pin with me when we moved on board right? Well, it never occurred to me that I'd be making pies in a 30 foot boat! Four years ago it didn't seem feasible, but here I am making pie crust, albeit in a bigger boat. But I still never got a rolling pin! I've always been one to improvise, so what do you do when you have to roll out pie crust without a rolling pin? Check out my previous post "How to Roll a Pie Crust Without a Rolling Pin". I reached for the coldest bottle of White Truck white wine ~ vintage 2005 ~ and rolled away! I may never buy a rolling pin after this! And, I drank the wine while the pie was baking too!
Rolling....
Rolling...
Cutting...Trimming...
I rolled out the crust, put it in my Pampered Chef stoneware pie dish and filled it with blueberries...and stuff. I added some cinnamon, washed the top with a little cream and dusted it with sugar. I cut some hearts out of the crust scraps and glued them on top with the cream. It was a very pretty pie indeed!
Ready For The Oven
It Was Good, But...
It was very delicious like I had expected, but very messy and not very visually appealing once it had been cut into. Here's another example where I think my recipe is better. Dorie only uses flour in her pie to bind the filling. I stuck with the recipe, but I should have tweaked it and added some cornstarch and/or tapioca. The pie was too soupy and when I cut into it the filling filled in the now empty space and made a puddle of blueberry soup.
Blueberry Soup!
What a Mess!
Blueberry Pie & Ben & Jerry's Ice Cream
All in all, my company loved it, especially when I severed it with a scoop of Ben & Jerry's French Vanilla ice cream! Once I get my oven fixed, I'll make more Blueberry Pies, but I'll go back to making my own recipe. Check out the blogroll on Tuesdays With Dorie and all the other Blueberry Pie masterpieces. Chances are, you'll see some very interesting versions!
And This Is What Happens When It Takes Too Long To Take Pictures! Poor Ben & Jerry!
Your timing could not be better as I just bought from Costco yesterday a huge container of fresh blueberries.
Now they have a very important purpose!!!
Cheers
Cathy
Posted by: Cathy C | July 08, 2008 at 02:22 PM
Nice recovery! I love your rolling pin. The pie was lovely.
Posted by: Jules | July 08, 2008 at 03:08 PM
I agree on the butter - my all shortening pie crust is much easier to work with. Your pie (soup?) looks like it was tasty though!
Posted by: Caitlin | July 08, 2008 at 05:42 PM
I especially like that you drank from your rolling pin while the pie baked. It is gorgeous. And those boat challenges you have--can't even imagine! Nice job!
Posted by: Bumblebutton | July 08, 2008 at 06:19 PM
The wine bottle/rolling pin is brilliant!
Posted by: Kelly H | July 08, 2008 at 07:21 PM
of course, YOU would think of using a wine bottle as a rolling pin. i personally think your pie looked yummy...and you can make me one of yours when we come to visit so that i can compare. :)
Posted by: Susan | July 08, 2008 at 07:27 PM
Your pie looks delicous. I want that Pampered Chef pie plate! I agree with you about the filling, mine too was a little runny. Next time I will try your pie pastry recipe! Great pictures!
Posted by: Liliana | July 08, 2008 at 07:37 PM
Looks delicious. great job~
Posted by: Mary Ann | July 08, 2008 at 08:01 PM
Oh, I had the same rolling pin for years! I never chilled it though. Fabulous idea.
Posted by: rainbowbrown | July 08, 2008 at 08:30 PM
looks good, but i'd love to see it with your recipe, too!
Posted by: steph (whisk/spoon) | July 08, 2008 at 11:02 PM
Donna~ I don't know what you're talking about, I think that pie looks beautiful... then again, I don't think I've had the opportunity to feast my eyes upon *your* blueberry pie!... I'll have to do some searching... or maybe waiting?
Posted by: Carrie | July 09, 2008 at 05:19 AM
Looks like you ended up with "blueberry and ice cream soup" pie! lol! I actually wish my filling had been a bit runnier, I thought it was too thick. Yours is much more to my liking! :)
Posted by: LyB | July 09, 2008 at 06:05 AM
no ovena nd no rolling pin, but that pie still looks yummy! and ice cream is perfect for a little soupy pie!
Posted by: mimi | July 09, 2008 at 05:34 PM
Love the ingenuity of using a wine bottle to roll it out! Your crust looks perfect!
Shari@Whisk: a food blog
Posted by: Shari | July 09, 2008 at 05:58 PM
Inquiring minds are curious... if Nirvana's gone, where did you bake this beauty?
Posted by: Dolores | July 09, 2008 at 10:45 PM
I agree, cornstarch is better, for my second batch I used preserving sugar (containing pectin) and starch which end in a satisfying result.I had the same problem...
Posted by: Ulrike | July 10, 2008 at 02:44 AM
It might not have been pretty once it was cut, but it was gorgeous before that. Great job!
Posted by: Kristen | July 10, 2008 at 07:00 PM
My oven is broken too, so I feel your pain!!! I love juicy pies, so please feel free to send all your juicy pies my way! ;-)
Posted by: Mari | July 11, 2008 at 06:29 AM
I always love a great Dorie recipe - and I love you idea for using a chilled wine bottle for a rolling pin - genius!
Posted by: S for Kitchen Confit | July 11, 2008 at 10:33 AM
It had so much butter in it that it was dripping out of the pie plate. Is that not normal? It was almost too much for me, and I'm a butter-makes-everything-better girl. :D
I'm in love with how easy it rolled out using plastic wrap though. Honestly, I'll do that over the Pillsbury sheets anyday. And the husband is already asking when I'm going to do an apple pie with that crust.
Posted by: Natalie | July 11, 2008 at 02:10 PM
Gorgeous pie! Love your rolling pin, too!
Posted by: Barbara | July 15, 2008 at 08:47 PM