Blueberry Day Continues...
Alright I didn´t forget about the blueberry pie just needed a new post for all the great detailed pictures we took. Here we go.
3 1/2 cups of flour, 1 tbl salt, 2 cups of butter, cut into little pieces for starters.
You need to put all of it into the food processor to make it look this way:
Important part here is to give it short pushes, counting maybe 1 mississippi.not more.and doing it over and over, a couple of times. Now you stretch out some wrapping paper on your working surface, fill half of the dough on it and close all edges creating a round object.
This is how it should look like, according to Martha Stewart aswell. Next you put 8 cups of blueberries into a bowl and mix it with half a cup of sugar, 1 tablespoon of cornstarch, 1 tablespoon of flour and some salt. And again you add about two tablespoons of butter chunks to it and blend it with your bare hands.
After you have put the dough into the fridge for an hour you roll it out quickly on your surface, trying to keep the mixture as cold as humanly can, and make it fit to the baking tin.
So with the first half one creates the pie bottom, and the other half is used as a top cover. after you rolled out the dough you place it in the tin and gently folding the blueberry mixture to it.
Then it gets all covered up by the other half and you can make little cuts into the dough (looks better at the end and you can check if the fruits are bubbling later in the oven).
Now you just need to brush it with eggyolk (or preferably 1 eggyolk mixed with 1 tablespoon of cream) and put it in the preheated oven- letting it bake 20 min. at 200°C first and 50 min. at 175°C afterwards.
I have to add that we used a much bigger tin than adviced so it turned out flat and even which we didn´t intent. But who cares right now at midnight.It´s delicious.