What's Cooking Video Recipe
June 2002: Blueberry Pie
Adapted from "The Pie and Pastry Bible," by Rose Levy Beranbaum

For a 2-crust, 9-inch pie dough

• 11.25 ounces all-purpose flour
  
• 1/4 tsp. baking powder
  
• ¾ tsp. salt
  
• 14 T unsalted butter, divided into two portions: 9T and 5 T
  
• 1 T cider vinegar
  
• 5-7 T ice water
  
• 1 egg white, for brushing crusts
  

  Instructions:
  

• Mix flour, baking powder and salt in a chilled bowl. Cut in diced butter (in 2 stages - 9T first) with hands, fork and spoon - or if using food processor - pulse a few times, until mixture looks like peas.

• Cover with plastic wrap and chill for at least 10 minutes to let rest.

• Add remaining 5T butter and "cut" until mixture looks like cornmeal. Let rest again in fridge or freezer, depending on temp. in kitchen.

• Add cider vinegar. Add water, but go gradually. Add first 5 T and check for moistness of dough. If it feels adequately wet, then you have added enough water. The climate will determine the absorption rate.

• Press gently to combine and form into a ball. Wrap in a Zip-loc type bag and press to make flat. You may freeze or chill.

  Rolling out dough:
  

• When ready, make sure your work surface is cool. Dust lightly with flour as well as your rolling pin. Cut dough in half with a knife. Return one half to fridge.

• With your rolling pin, pound on the dough to flatten and soften. Rotate after each pounding or two. If the dough begins to stick, add a touch of flour. When it's flattened by an inch or so, you may begin to roll out. Begin from center, always. After each roll, rotate dough and check for stickiness. Roll until you have approximately a 12-inch circle shape about ¼ inch thick.

• Fold the circle in half or in quarters and place into your pie plate. Unfold and mold to the plate, pressing gently. Make sure you leave a border on the sides that can connect with the top crust, but trim any hanging dough with scissors or knife.

• Now it's time to "blind bake." Place a piece of parchment paper that's been trimmed to fit inside the pie plate and fill the paper with dried beans or rice. This helps to weigh down dough so it doesn't leaven all the way.
  Place pie plate into a preheated oven of approximately 400. Keep an eye on the crust. You want it to get slightly tan, not really brown. This will take about 10 minutes.

• Remove from oven. Brush crust with one egg white. This will give some moisture to the crust. Now it's time to make your filling.

  Filling:
  

• Combine the following: ½ cup sugar, 2 T cornstarch, 2 tsp. lemon zest, 2 T lemon juice (from your lemons is best! Zest first) and a pinch of salt. To that, add 4 cups washed and dried blueberries. Mix to coat berries evenly. Cinnamon is optional but adds a nice touch.

• Fill your blindly-baked pie crust.

• Now it's time to roll out top crust and cover the filling. Roll and fold just as we did with the bottom crust. Then score the dough with a paring knife. You may even create a vent in the center with your knife. Egg white wash on top is a good idea to add sheen and gloss and to prevent crust from drying out.

• Pie goes into 400 degree oven. It is a good idea to place on a baking stone or baking sheet to catch oozing juices. If you notice the top crust browning quickly, you may turn down heat a bit and you may also cover pie with a foil tent. Just make sure to allow for some ventilation.

• Bake until fruit is bubbling, which will take just under one hour. Let cool, despite the temptation. A pie on the cooler side of warm holds together and the flavors have a chance to come together. Enjoy. It's pie.

• Extra pointer: If it's really hot in your kitchen, put EVERYTHING in the fridge or freezer to chill, including all of your ingredients and tools. The cooler, the better.
  © Copyright 2002 The Washington Post Company