I know. My crimp needs a little work. But I'm showing *some* promise.
I have a lot of favorite things. Gin and tonic in the summertime. Manhattans in the wintertime. Martinis anytime. Hmmm...
Nevermind that pattern. An enduring most favorite thing for as long as I can remember is blueberry pie. I haven't been making blueberry pies for a long time. I finally read the ingredients on supermarket pie dough packages and they all have trans fat. Most puff pastry dough does too.
So last year I made a pie crust. Whole wheat. First pie crust ever! It was actually pretty good. But I made a *huge* mess. Mostly because the top popped off my food processor. You can imagine. So I was discouraged. Being desperate for a pie however made me give it another go.
And I done good.
Here's what I used for one crust:
- 3/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/8 tsp salt
- 7 tbs (cold) butter, cut into small cubes
- ice water
I put that in a plastic bag and refrigerated it for about 10 minutes. Then I rolled it out with a wine bottle between a couple of pieces of waxed paper. I think parchment paper would have worked better.
I did a standard berry filling. 32 ounces of frozen wild Maine blueberries with a pinch of cinnamon, a splash of lemon juice, a couple tablespoons of honey and 3 tablespoons of tapioca starch. I dotted some butter around the top of it after I filled the pie.
Put the pie in a 425 °F oven for 10 minutes, reduce the oven to 350 and it's done in 35 to 40 minutes .
I was really thrilled with this pie crust.