I did this, and about ten minutes before the timer is about due to run out, I went to remove the foil so as to let the fluting brown and crisp a bit… and the foil stuck to the fluting, meaning I had to use a fork to try and hold the crust edges down while pulling the foil wrap off. Several sections of the fluting are now missing :smack:. What went wrong here?
Also, how do I know when it’s done? The recipe said the drippy stuff would be thickish and glossy, not thin and runny–but there was nothing dripping or oozing out, until those sections of fluting went missing. Now there’s berry juice running out those edges, but it’s pretty thin.
5 cups blueberries
5 tablespoons cornstarch
15 tablespoons sugar
1/3 teaspoon salt
5/8 teaspoon cinnamon
butter
two pie crusts
Mix together the dry ingredients and pour over the blueberries, tossing the fruit to ensure it is evenly distributed. Pour fruit mix into one pie crust and dot the top with softened butter. Cover with second pie crust, crimping well around the edges to make a tight seal. Brush the top crust lightly with beaten egg, and sprinkle with sugar. Bake at 350 F for around 50 minutes, or until the crust is a rich golden brown. Take from oven and let the pie cool completely before cutting.
I’ve wondered why cooking tips threads are placed in Cafe Society as well. I can understand if the discussion centers around a cooking show or recipe book, but ordinary cooking tips seem much better suited for IMHO (IMHO).
Glad it turned out well, and I just wanted to share one tip for pie crusts that makes it easier IMO: you can roll the crust out between two sheets of saran wrap, making it much easier to roll it out without having it stick to your rolling pin. When you’re ready to fit it to the pan, peel back the top sheet, position the crust in the pan crust-side-down, and peel off the remaining sheet.
If you don’t want to do that, then when you roll out the dough, in order to pick it up and move it to your pan, it’s easiest to roll the disc up into a cigar-tube-shape, like a fruit rollup, then move it into the pan and unroll it there.
Next up: make lattice pies! Amaze friends and family!
I’ll have you know, Mixie, that you inspired me as well. I made an exquisitely simple little apple tart for my small July 4th gathering and topped it, warm, with vanilla frozen yogurt and caramel sauce. It was divine! So thanks for the thought, and I’m glad your fledgeling pie went so well!
I wait to do the foil thing until the last 20 minutes or so of baking, so the edge browns first and the foil protects it from burning at the end. You may have pressed the foil into the dough instead of just laying it on top, and that could have caused the sticking.
I’m glad it turned out well - my secret to happy pie-making is to remember that what it looks like really doesn’t matter as long as it tastes right.
Wax Paper works for rolling out pie crust as well. When ready I remove the top piece, then roll the crust & bottom piece of wax paper up on the rolling pin, position over one side of the pie pan, and then just let it roll over the pie pan letting the crust unroll as it goes. The all you have to do is peel off the remaining layer of wax paper (which is now on top instead of on the bottom).
scribbles notes I didn’t have too many problems with it sticking to the marble rolling pin, I just floured it lightly and the dough only stuck once or twice, no major damage. I got almost as much pleasure out of using that marble rolling pin as making the pie itself
The fruit roll-up trick is handy, thanks!
Yay, pie!
This morning I am going to warm up a piece with a slice of sharp cheddar cheese for breakfast, because as Fabienne from Pulp Fiction says, “any time is a good time for pie”*
I’ve never had the pleasure of using a marble rolling pin; I’m jealous! But yeah, the Saran Wrap trick is kind of a failsafe measure, especially if you’re working with a softer dough (like if you ever decide to make a tart crust) or if the day is really muggy.
Man, but I could go for a blueberry pie right now. Our wild blueberries in NC don’t ripen until late August, however, and so I’ll be waiting until then.
