Episode 14: Easy Crust Blueberry Pie

hi everybody welcome to quarantinekitchen i’m your host clinton andtoday’s episode 14my lucky number so to celebrate thatwe’re going to go ahead and make one ofmy other favorite recipesblueberry pie from scratch we’ll bemaking the dough and the fillingand some of you guys might feel a littleintimidated by that but trust meit’s so easy and that’s why it’s such agreat recipe okayso let me show you how littleingredients you’re going to need todayyou just need flour salt cornstarchcornstarchtapioca is a good substitute for that ifyou don’t have thatsugar a lemon butterand a lot of fresh blueberries whichbecause theyare uh in season and a lot in thegrocery storewe’re going to go ahead and do thattoday sowe’re going to do this in two stages thefirst part is going to be the doughand the second part is going to be thefilling so obviously we’re going to goahead and start with the doughfirst so you’re going to need flourgrab yourself a large bowl take uhtwo and a half cups all-purpose flourput it in there followed by oneone quarter teaspoon saltone one quarter there we gothen go ahead and whisk that alltogethernow what you’re going to takeis three quarters cupcold butter and what we’ve done inadvanceis we’ve gone ahead and chopped it upinto smaller pieces because we’re gonnaactually work this into the flourokay and let’s go ahead and do it instages so i like to do firstone half and then i’ll do the secondhalf laterand don’t worry about getting your handsdirty in this one don’t be shybecause it’s it’s importantthat you get in there i go ahead andstart workingthe flour into those pieces of butterthat’s why the smaller you chop them upthe easier this will beand you’re gonna see that it’s startingto get a little grainythe butter is breaking up in thereand then once you feel like you’vebroken up the first round of butter youcan go ahead and addthe second batch of itand you’re going to start to notice thatthe consistency of yourdough is actually changingyou’re getting like a kind of a granularflour nowbecause that butter is turning intolittle piecesand that’s exactly what we’re lookingforsee how granular our flower is that’swhat you want it to look likethe next thing you’re going to do isyou’re going to add six tablespoonsvery very cold water it’s important it’scold because you want to keep the butterfrom melting if it meltsthen this is going to be much harder towork withand what the water is going to do is itgoing to go ahead and turn ourdough or our flour into a doughyou want to go ahead and work the waterin thereyou may want to use a wooden spoon forthis part i still prefer to use my handsnow you might have noticed that it’sstill kind of granular and that’s okayyou’re going to go ahead and add onetablespoon of water at a timeuntil you get the consistency we’relooking foryou see how we’re getting a little bitbetter consistencywe don’t want to overwork it too much soi’m going to take a little bit of coldwaterand add a little bit at a time you canalways add more if youneed itif you guys do add too much water it’salright justgrab your flour and add a little bit offlouruntil you get that perfect mediumadd a little bit moreto be honest on this recipe i always addmore water than what they call forpart of that is because we’re doing abutter crust so the consistency is goingto be a little differentthan if we had shortening in ityou guys see how quickly the consistencyof our dough change therei’m just going to work a little bit toget all of theall of it mashed together so that wehave a nice dough to work withand then you kind of want it to be likea one big solid ballthere we go that’s what you’re lookingfor guysnow we’re going to go ahead and roll itout nextput it thereall right so next thing we’re going todogo ahead and take your flour and use alarge working surfaceflour it outthere we go i like to flour the outsideof my doughi like to work it just a little bit so iget a nice consistency there okaythere we go flour your rolling pinand if you don’t have rolling pin youcan use an old wine bottleuh it doesn’t have to be an officialrolling pin sojust use whatever you canwe want to roll it out into a circle sodon’t be afraid to work it you’re goingto need to add a little bit more flouras you go throughkeep it from getting stuckbecause the dough eats it upyou guys are going to want to go aheadand roll this out basically as thin asyou can make itbecause this is actually a double crustuh recipe so we’re going to be puttingdough on the bottom we’re actually goingto be covering coveringthe fruits in dough as well so we’re notgoing to immediatelyuse all of the dough in our recipeall rightnow that is definitely going to be stuckto the bottom a little bitand that’s okay i’m going to show youguys how to go ahead and take it offsafely or mylittle trick anywaysokay there we go so now that our doughis rolled out the first batchum i’m lucky enough to have a pie panthat i have from the united statesif you guys don’t have a pie pan that’sokay i’ve used a tart pan in the pastuh and they work just fine just a littlebit you just gotta work the dough alittle bitto make sure it sticks to it butotherwise you’re fine all right solet’s go ahead and we want to pick upour dough sothe way i do this is i like to use aspatula actuallyto get underneath thereand then i roll itnow i know some of you guys might have adifferent way of doing that and that’sfinewe all have our waysthis is my self-taught waybe delicate with it don’t press it downbecauseyou’re going to unravel it in a minuteokayonce you have it like that move it tothe side i’m going to go and take ourpie pan it’s a nine inchcrust pie pan um make sure you grease itwe’ve greased it alreadytake your dough place it right there inthe middleand open it upit’s okay we have a couple little tearsyou can push it back togethereasily no problemjust like thattake your dough very delicately makesure it goes all the way down the sidesto cover the entire base of your piepan take a knifeand you can go ahead and start slidingaroundthe perimeter of your doughthere you have the bottom of your piepancovered take the rest of your doughgo ahead and mash it all back uptogetherbecause we’re going to use it laterand at this point i recommend you canthrow inside a little bowland throw it into the fridge because wewant to keep it cool because rememberthis ismostly butter okay so let’s get it inthe fridgeso we have our crust our bottom of ourcrust prepared we’re going to go aheadand start the piefilling all right it’s super easyjust need fresh blueberries so this isfive cups blueberriesput them all in a big bowlfollowed by a three-quarters cup sugarjust pour it right on topand then four tablespoons corn starchor tapioca i’m using cornstarch todayone tablespoon fresh lemon juice which ihave pre-squeezedfollowed by alemon zest of one lemongive it a nice tangy flavorand then finally one quarter teaspoonsaltokay that’s itgo ahead and take a wooden spoon now youwant to do thisvery carefully because you don’t want tocrush the blueberries you’re going toturn themlike this until it looks less like asnow-covered blueberries and more just asappy mixture be very delicateif you crush one or two of theblueberries not the end of the world butjust do your bestand what you’re going to do once we havethis all mixed up you’re going toactually let them sitfor 15 minuteslet’s go ahead and leave it like that inthe meantimewe’re going to go ahead and start ouroven okaythat’s heatwith a fan on so heats on top and bottomwith a fan it’s 425 degrees fahrenheitor 220 degrees celsiusthere we go and while that heats upwe’re going to let our blueberries sitfor 15 minutes and we’ll be right backall right so it’s been about 15 minutesyou see that we have a little bit ofliquid in there which is awesome that’swhat we’re looking forgo ahead and take your pie pan thatwe’ve already put the first layer ofcrust inand we’re going to go ahead and put theblueberriesdirectly in thereright now that we’ve evened out thereyou’re going to take two tablespoonsunsalted butterso i’ve cut them up and you’re going tojust spread it over the topinto pieces you can even cut them upsmaller if you wantjust evenly spread it out thereall right now that the filler is donewe’re going to go ahead and start doingthe umtop of the pie so go ahead and put thepie to the side for the momentgrab your dough from earlier that we putin the fridgeflour your work surface againand you’re going to go ahead and roll itout like we did beforenow this is the end of your dough soit’s important that you actually do makethis one as[Music]evenly spread out as possible into acircle becausewe’re gonna needs to cover the whole pieokay i think we’re just about therego ahead and take your spatula againthe dough is even easier to work withthan last time because it’s been chilleda little bitbring your pie back it right in themiddleand open it upperfect here we gogo ahead and take that knife againwe still have some leftover dough sothat’s goodi’m gonna show you guys what we can dowith that afterwards if you want tonot waste itnow is the point you’re going to take aforkand you’re going to press down the sideslike this right on top of you need toput a little bit of pressure in therebecausethat’s attaching it to the dough on thebaseand because there’s going to be a lot ofheat coming out of the pie we need toput a littleholes in the top and actually use asharper knife so i can’tkill it and i like to do fourslits so some like to do just an xi like to do something like this becausei just think it looks prettieralright there we gookay so we’re gonna go ahead and put itin the oven now for55 to 65 minutesthere we go andit’ll be beautiful in about an hourokay so you might have noticed that youhave a little bit of dough left overafter making your piei want to show you guys a littlesomething that’s been passed down for mygreat grandmotheruh that we just do in our family uh thatwhen i was a kid i really lovedbecause my mom would do this when shemade pieyou take the leftover dough we’re gonnago ahead and roll it out like we havedone for the otherstuffmash it all together this is purely fortastenot for beauty if you guys have kidstry this with them next time you make apie becausethen they can even participate in thispartgo ahead and roll it outbest you canit does not need to be pretty now forthis i do recommend you roll it out asthin as you can because that’llmake it a little bit tastiergo ahead and take the doughput it onto a sheet of baking paper likethisand what we’re going to do is we’regoing to takei’ve taken a little bit of butter andi’ve melted it here on the sidei have a little bowl of white sugari’m going to add a little bit ofcinnamonjust mix it togetherokay take your buttersmear it all over itthere is no cut in calories on thisthat’s for surethen take your cinnamon and sugar mixthat we’ve madeand sprinkle it over the whole thingand then we’re going to go ahead andjust place it in the oven you don’t needto cook it very longlike 10 minutes or so just keep an eyeon itput it right below the pieand what’s great about doing this isthat it’s really easy for you to doit’s easy if you have kids they canparticipate and help cook and alsoit’s going to be done before the pie sowhile you’re sitting here and you’resmelling all that delicious aroma fromthe pie you can go and have a littletaste just beforeand your kids will love it so this isour little crust that we’ve pulled outof the oventhe cinnamon and sugarit’s basically just sugar and cinnamonbread like buttergood childhood memories all right soit’s been in there for 55 minuteswe’re going to go ahead and pull it outnow while we were baking it if you wantto just looksome of the juices actually poured outand so i actually had a pan underneathwith some baking um paper to catch itand that’s normal it’s okay that’s justa lot of juices for the panand that’s why so we’re gonna go aheadand pull it outbe careful because those juices may onceagain spillthere we go and now we’re going to goahead and let it coolcompletely umbecause we want those juices to that’sboiling up you’ll see herewe want them to consolidate so thatthey’re easy to cut uheasy to cut the pie later sowe are actually taking this to afriend’s houseso we’re going to go ahead and wrap itin aluminium once it’s cooled down andwe’re going to bring it over there andwe’ll do our taste testat their place okay we just took themetroand i wrapped the pie and we’re headingover to our friend’s placeso we’ve just cut the blueberry pieworking on it and simone’s going to bethe one tasting it today first time onquarantine kitchenhellovery good[Music]bye