I made a pie.
I made a pie, and even though I make a delicious and flaky and delicate and buttery and all-together fabulous crust, I fell into sloth-mode and used a frozen one.
Yes, I was ashamed. I was ashamed while making the filling and crumble topping, I was ashamed while the pie baked, and I was ashamed while it cooled a bit.
The shame melted away after that first bite, much like the honkin' heap of vanilla ice cream on top.
Even though my own double crust would've been much better, this version with the fake bottom and crumbly top hit the spot.
The filling was extra special because I used the blueberries that I bought at Chelsea Market. (I also got some really good deals on little tubs of cinnamon, cumin, cloves, and ginger.)
Lazy Bum's Blueberry Pie
(adapted from this recipe)
1 glorious 8-inch pie shell from your grocer's trusty freezer
4 cups fresh blueberries
1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, cubed
Preheat the oven to 400 degrees F and place the oven rack in the lower third of the oven.
To make the filling: In a small bowl, mix together the sugar, cornstarch, and lemon juice. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the glorious pie shell.
To make the topping: Combine brown sugar, cinnamon, and flour. Cut in butter until crumbly and fantastic. Sprinkle over filling.
Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake the pie for about 35 - 45 minutes or until the topping is a deep golden brown color and the juices are bubbling and thick.
Place the baked pie on a wire rack to cool for several hours. (I dare you.)(I lasted 15 minutes.)
In case you're wondering about the aforementioned heap of ice cream, I wasn't making it up. What kind of nincompoop do you think I am? It's just that the picture is less than ideal...
...because I didn't want to compromise the integrity of the magnificent pie-ice cream combination. I refuse to sacrifice taste and texture for the sake of blog photography. So there.
July 2, 2008
I made a pie.