But there is one thing that has always driven me crazy- and I have several family members that do this. They will only eat one preparation of a food. For example, they will eat tomato sauce, but not tomatoes or tomato juice or anything that has come into contact with a cut tomato. And I can never remember which type of the food it is that they will eat. It's all very confusing.
I, however, realized I am a hypocrite. I do the same thing with one type of food. Blueberries. I like fresh blueberries. They're not my favorite so I don't buy them much but when they're in season or in a fruit salad I enjoy them.
But cooked blueberries. A totally different matter. I don't mind blueberry muffins as long as the blueberries don't clump together. But pies and cobblers are always too sweet and jammy for me. So blueberry pie was added to the list of pies I don't like.
However, it seems ridiculous to exclude blueberry pie from a list of 52 pies. And it's one of my taste tester's favorites. And it just seems un-American to not make a blueberry pie.
I decided to go with a Martha Stewart recipe for blueberry pie since I wasn't feeling very adventurous. It calls for 7 cups of blueberries. Now blueberries aren't quite in season yet so they were on the pricy side. So not only was I making a pie I didn't like, I was making an expensive pie I didn't like.
I planned to save a piece for my husband and give the rest of the pie to my taste tester. We were going away for Spring Break so we wouldn't be around to eat the pie anyway. Well, I decided to try the pie. And it was so delicious I ate two pieces. The berries were big and juicy, not jam like at all. You could really taste the fruit in this pie. The recipe also called for cinnamon which I thought was a bit odd, but the spice gave a nice warm tone to the pie,
That night, I received this email from my taste tester:
Freaking tasty pie- 4 of us agree.
Apparently blueberry has been added to the list of pies to make again!
Lattice-Top Blueberry Pie
Adapted from Martha Stewart's Pies and Tarts
Link to Blueberry Pie Recipe
Pie crust (we had frozen some pie dough a while back so I used this for the crust)
2 lbs (about 7 cups) fresh blueberries
1/2 cup granulated sugar ( I used a scant cup so the pie wouldn't be too sweet)
1/4 cup cornstarch
1/4 teaspoon cinnamon
1 tablespoon lemon juice
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
Preheat oven to 400 degrees. Prepare dough for pie crust.
In a large bowl, toss together berries, sugar, cornstarch, cinnamon and lemon juice. Pour mixture into uncooked crust.
Roll out the lattice top. Now Martha expects you to make 10 strips with a fluted pasty wheel. HA! I got 6 thick strips with a pizza cutter. But seriously people, pizza cutters are your best friend when making a lattice.
Carefully arrange dough strips, weaving to make a lattice. (Anyone who has seen my child's braided hair knows that I'm not exactly a master of attention to detail with braiding. But a "lattice" like structure was made.) In a small bowl, whisk together egg yolk and cream for egg wash. Brush on top of dough. Sprinkle with sugar. Now Martha tells you to refrigerate the pie for 30 minutes, but I had vacation packing to do and I skipped this step.
Bake pie on a foil or parchment covered baking sheet and bake at 400 degrees until the crust begins to brown, about 20 minutes. Reduce heat to 350 degrees and bake about 55 minutes long (I put on a pie shield at this step.) Remove pie and let cool on a wire rack.
|Yes it's ugly and Martha would never let that out of the kitchen, but it sure was good!|