Blueberry Pie Recipe Demonstration – Joyofbaking.com

[Music]hi I’m Stephanie Schwartz key of joiebaking calm today we’re going to make ablueberry pie and this is what it lookslike this pie has both a top and abottom crust and on the top I like touse cutout pastry starsit looks really decorative and plus Ilike how you can see that deliciouslysweet blueberry filling underneath sowe’re gonna start by making our pastry Ilike to make an all-butter pastry forthe buttery flavor of course but then itwhen it bakes it becomes nice andcrisped so I I’m gonna use my foodprocessor for this and if you don’t havea food processor you could make it byhand or it could even use your standmixer with the paddle attachment thefirst thing you will need is two and ahalf cups which is 350 grams ofall-purpose flour plain flour let’s putthat right in thereand then I like to add a little sugaryou don’t have to but I like to add onetablespoon 15 grams of granulated whitesugar just just a little touch ofsweetness and then one teaspoon fourgrams of salt I like to use the koshersalt so if you were making this by handjust put it in a large bowl and then usea wire whisk your hand fork and just mixall this together and I’m just going toprocess this just for a second hereand we’ll smoke there now you will needone cup which is 225 grams of butter I’musing I like to use unsalted butter Ilike the flavor and that way I get tocontrol the salt and the recipe if youlike if you have a favorite salted orthat’s all you have you could do thatand then you just leave out that salt inthe recipe now you want to make sureyour butter is really cold so what I dois like if you think about it the nightbefore or even in about an hour you cancut it into cubes like this put on platecover it with plastic wrap and put itinto the refrigerator so that each cubegets really cold if you kind of forgetwhich sometimes we do what you can do isjust do the same thing but put it in thefreezer for like 10-15 minutes gets itnice and cold too and I’m just gonna putthis in and then I’m going to processuntil get like coarse crumbs from thebutter you will have like bigger chunksof butter that is perfectly fine if youwere doing this by hand you will cut thebutter into the flour I like to use likeone of these pastry blenders if youdon’t have one of those you could justyou know use your fingertips and work itthrough but I’m gonna be lazy and it’smy food processor today so I’m justgonna pulse it it won’t take very longand like I said don’t worry like everyit’s not going to be perfectly all thesame the butter into crumbsso I only did that one was that in 10seconds and if you can see there isbigger chunks of butter that’sabsolutely fine and now we’re going tojust find all this together with icycold water so what I do is I have just ameasuring cup and I actually have someice cubes in there you know flourdepending on how it was stored andtransported it can absorb a differentamount of water so I’m gonna tell youlike a range somewhere between a quarterand a third of a cup so that’s 60 to 80milliliters or 60 80 grams I start withyou know you can add more water it’shard to take it away and then you’re ifyou add too much your pastry is quitedamp which we don’t want so I’m gonnastart with the quarter cup 60milliliters 60 grams which I’ve alreadymeasured out and then I’m what we’regonna do is I’m just gonna pulse thistill it comes together I don’t want asolid ball of dough but when I pinch itit will hold together so I’ll show youthat when we get there[Applause][Music]if you were doing this by hand you couldjust toss with the fork water or you caneven use your fingertips thereif you’re using a food processor you canalways the sound changes when yourpastry starts to come together nowthat’s holding but you know when I feelit it still feels like a little dry soI’m gonna add like a but one tablespoonI don’t want to add too much but tablesmash okay that feels good when I kindof squeeze it it doesn’t feel coarse anddry so now we’re doing a like I said atop and a bottom crust therefore we needto divide our dough in our pastry Ishould say and a half for each half Imean you could just put it out on yourcounter you know and around and cut itin half and just eyeball it but if youhave a scale which of course I alwaysrecommend for weighing ingredients oreven this you will need three hundredand 330 grams per roundokay that’s right and then I’ll justkind of read in the bowl and I get ittogetherand if it isn’t you can kind of justwork it just a little you don’t want tooverwork itI just you can do a few late needing tobring it together and then what I dojust take a piece of plastic wrap andform it into a round and then I’m gonnado that with the other oneand once you get it into a round I do itin around because we’re gonna roll itinto a round to fit into our pie pansjust wrap it up and then we’re gonnachill it it’s going to take probably anhour normally you can make this a coupledays ahead and have it in therefrigerator or actually you can make itahead and freeze it and then justdefrost it in the fridge overnight whenyou want to make a pie so that’s whatI’m gonna do and we’ll see you back herein a bit so our pastry has chilled sonow we are ready to roll it out you willneed a 9-inch23 centimeter pie pan I’m using a metalone I mean there’s all different typesglass ceramic whatever you whatever typeis your favorite and then take yourround sprinkle your counter with flourand I like to sprinkle the top with alittle flour and then your rolling pinI’m going to roll this to fit in here soboth a 12-inch round that’s about 30centimeters so when you rule you want toyou can even flour your rolling pin theimportant thing is to have your pastryat the right temperature if you startrolling and it’s cracking right away andyou feel it and it’s really cold thenjust let it let it sit on the counterfor a few minutes before you continuerolling conversely if it’s reallysticking then maybe it isn’t chilledenough so wrap it up and put it back inthe fridgewhen you’re rolling you can roll fromthe center out keep picking up andmoving your pastry around make sure it’snot sticking if it’s sticking and put alittle more flour down and you knowthere’s a couple ways you can have aruler to call Vince or what I do is youcan just put your pastry or your pie panover the top to make sure it’s the rightsizejust roll keep moving it around okaythat looks good when your royal ifyou’re new to pastry you know whenyou’re rolling and it’s getting out ofshape just kind of go around try to keepit in a round and if it rips or tearsjust kind of put it back together solike I said you can use your ruler12-inch or what I always do is take turnit upside down and long have about aninch two and a half centimeters aroundit’ll be able right and then you got toget the pastry to the pie pan what I dois put my rolling pin here and then Ijust roll it loosely if you had a lot offlour on the bottom you could just takea pastry brush or really use your handto brush it off and then I’m just goingto loosely put it over the top like Isaid if this is your first time doing itit won’t be this perfect it might ripand tear and you’ll get frustrated don’tworry it’s pastry it’s a both feelreally it’s both feel of the pastry andthat takes practice so you know what noone’s gonna know when you bake it offright I mean you can’t see so now I’vegot it over you don’t want to be pullingwe already pulled we work that pastryand we don’t want it to shrink too muchwhen we bake the pie so what you want todo is gently kind of put it press itdown the sidesbecause we want to make sure it’s reallyfit in the pan but you don’t want topull it so just kind of press it gentlydown all the way around that looks goodand then you could take your finger andthen just make sure press it into thecorners there like I said if it ripsjust push it back together and then wehave extra now some people like to takea knife you can press it down and thenyou could take a knife and just go alongthe edge and cut it off I don’t like todo it I love pastry so what I do ifthere’s any leftover I tuck it underitself because I like a nice thickcrusty on the outside like pastry lotsof pastry so I just tuck it under itselfon the lip of the pie pan this is how Ido it there’s all different ways I meansome people just like to press it outand then take the tines of a fork andpress down but I’m showing you how I doit so once I get it like that then whatI do is I take two fingers like this andthen I take my thumb and I can see thatpress in press in all the way aroundit’s the way I do all my crust if youhave a you know your signature way thenyou do that okayand that’s our pie crust our bottom lineso then I’m just going to every time youwork and we want to keep this reallycold so I’m just going to cover it withsome plastic wrap and I’m going to putit into the refrigerator to chill get ita night that butter to get cold againand I’ll be right back and we’ll dotop pastry stars so for our pastry starsI have a baking sheet I’ve lined it withparchment you could just like put a waxpaper down or you really just put a rateon the surface of the baking pan soagain I rolled this into about a 12 inch30 centimeter round I wasn’t as businessperfect because we are going to like Isaid cut out pace treat stars I’m youknow a star this is about 2 and 1/2 inchwhich is 6 centimeters if you didn’twant to use stars you could use heartsor flowers or really anything you wantand what you 1 do is just press down Ifind using this size which is like Isaid the two and a half inch 6centimeters I will need about 20 starslike to have a few extra just in caseyou might want to flower that and youwill have to probably will cut out asmany and then gather it all up re-rolland then keep cutting out too you getthe 20 okay that’s about 20 maybe 21who’s counting ok so now I’m going tocover this with plastic wrap and I wantto chill those as well like I said withbutter pastry you want it always cold soI’m gonna let it this chill 20-30minutes and then when we come back weare going to get ready our blueberryfilling and then assemble our pie so nowwhile our pastry is chilling we will getour blueberry filling ready you willneed 4 cups which is 600 grams of freshblueberries and you want to wash yourblueberries and then pick through themmake sure there’s no soft ones mush youtake those out and if any of them havelike the little stems on them just takethose off and once you’ve done thatin a separate bowl I have a half a cup100 grams of granulated white sugar andI like to flavor my filling with alittle bit of lemon zest I think itreally the complements of flavor of theblueberries and kind of sharpens theflavors so one lemon you want to washyour lemon and then I’m going just use Igot a microplane here you could just usea box grater I’m just going to grate youwant the zest from like an average sightone average-size lemon and when yougrate make sure you just take off theyellow part not the white partunderneath because that’s quite bitterif you wanted to use I don’t think youcould use an orange as well orange zestand orange suit juice that would be goodtoo or lying if you don’t have a lemonso put that in there then I’m just gonnatake a fork because that lemon zesttends to clump there’s so much moisturein there the the Sugar Bowl separatedand then we need a thickener the juicesthe blueberries will release theirjuices as they bake and you wantsomething to thicken that up because youdon’t want like them to right when youtry to cut your pie you want a nicethick filling so 2 tablespoons 20 gramsof cornstarch and then I’m going to addtwo tablespoons 20 grams of freshlysqueezed lemon juice that’s both fromone lemonit’s all that we used to half a cup ofsugar I find that’s a boat right forthis amount of blueberries but you couldtaste your blueberries if they areespecially tart then because sometimeswhen you buy them they can be picked alittle early and then they’re a littletart you could add a little more surebut today I am using I’m going to plugthe Georgia farmers I am using Georgiagrown blueberries I know we are known asthe Peach State but we also growfantastic berries so just pour thatright in there and then just mix thatinto your blueberries and I’m just goingto go and get my pastry shell and mystars and we will assemble our pie sonow we are ready to assemble our pie sonice cold pie crust the filling right inthereand I’m just gonna spread that out Ilike to dot the top of the filling withjust a half a tablespoon of butter Ijust cut it into little tiny pieces seeyastem there just get written that okayadd some more flavor as if we didn’thave enough butter in the crustyeah it looks goodit’ll just melt right down in there I’llbakes and then I have in the bowl herejust one large egg yolk that’s about 18grams and to that I’m going to add ahalf a tablespoon of cream and this is alike an egg wash it’s called and I’mgoing to brush the pastry stars withthat and the outside edge of my crustthat’s going to add it helps withbrowning plus it gives our pastry a niceshine so I get pastry brush I’m gonnabrush just see outside edge here forpastry you don’t want it to pool so ridof thatand then what I do is I brush my pastrystars with the egg wash when they’re onthe baking sheet some people like to dothat put all the pastry stars and thenbrush I find that a little fussy I findit easier just to do it right here andthen what you’re gonna do just do acouple here to show you that take mypastry star and then I want to kind ofpress it into the outside crust so itstays like so and then I take it to thenext one and I like to overlap them alittle and then just press on theoutside and then I’m just gonna work myway around so the whole pie is coveredwith the pastry stars okay we’re almostthere therethere and then what I like to do justsprinkle a little bit of granulatedwhite sugar over the top and again weare going to put this into therefrigerator to chill and while that’shappening I’m going to preheat my ovento 400 degrees Fahrenheit which is 200degrees Celsius and so how long like ifyou have an electric oven that’s usuallyabout 15 20 minutes so I would chilledat least that if you’re using anelectric oven where like your element ison the bottom of the oven have your rackin the lower third because we want thatbottom pastry to really cook so you wanta fairly close to the element so that’swhat I dopreheat my oven put this in the fridgeand when we come back we will bake itoff so we’re now ready to bake our pie Idid put my pie pan on a larger bakingsheet one it’s kind of easier to movethe pie in and out of the oven and theother thing is sometimes the filling canbubble over a bit and then it’ll catchthe drips so it doesn’t go on the bottomof your oven and make a mess so whatwe’re gonna do is bake the pie at 400degrees Fahrenheit 200 degrees Celsiusfor 20 minutes and then we’re going toreduce the oven temperature to 350degrees Fahrenheit which is 180 degreesCelsius and we’re going to bake it foranother 35 to 45 minutes or until yourpastry crust turns a beautiful goldenbrown and the juices start to bubbleyou’ll see around especially around theoutside edge the bubbles so that’s theother way you know that your pie is donenow I find a lot of times the outsidecrust because we are baking that leasesay that’s 55 to 65 minutes that outsidecrust can get a little too Brown if thathappens then if you have one of thesepastry shields then just put it overthe top like that if you don’t have oneof these you could just take some foiland then just put it make kind of a ringout of the foil and put it aroundI do find I have to do that so 20minutes at the template at 400 degreesand then drop it down to 350 Fahrenheit180 degrees Celsius for 35 to 45 minutesso our blueberry pie is done I did haveto use my PI shield see the juices arestarting to bubble doesn’t that lookgorgeousso put your baking sheet on a wire rackand now as you can see there’s lots ofjuices bubbling there you cannot cutinto it sorry a fruit pies you have allthat juice and if you try cutting intoit where when it’s still hot or evenwarm what’s going to happen is you’rejust gonna have lots of juice runningall over the place so what we want to dois let this cool probably for hours Ilike to leave it at least set so that itcools down and those juices thickens sothat when you slice you get a little bitof juice but not like a pool so that’swhat you have to do unfortunatelyso that’s what I’m gonna do let it sitprobably about four hours and we comeback we’ll cut a slice so I left theblueberry pie sit about four hours soit’s ready to cut sharp knifeand then you can wipe your knife inbetween cuts okay first piece is alwaysthe hardest but seems to be coming outokayoh there we go Oh doesn’t that lookwonderfulnow really good on its own really goodwith some vanilla ice cream or whippingcream but I’m just gonna eat it plaintoday it’s gonna taste the crust in thepondreally nice I think blueberries myfavorite so uh you have that butterycrisp crust I just loved it you knowthere’s all different there’s differentpastry crust but I always like thebutter crust with that nice crispnessand then of course our blueberry fillingif you fresh blueberries you get themlike when they’re really you know notold really good and then you put alittle sugar really all we did was alittle sugar cornstarch to thicken and alittle lemon juice and lemon zest toperk up all the flavors as you can seeif you let your pie sit several hourslike I did your juices are really niceand thick that’s how we want it now ofcourse blueberry pie at its best the dayit’s made but I like to store it in thefridge and I find you can keep it if youlast that long of course to three daysand then you can either I like a cold oryou can bring it to room temperature youcan put it in your microwave for a fewseconds and have it warm so you mustmake this and until next time I’mStephanie Jaworski of joy baking calm[Music]