Grandma's Blueberry Pie Comments
geek_kitten says:Damn, now I really want some blueberry pie.
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says:
MUMMIN MUSTIKKAPIIRAKKA / GRANDMA'S BLUEBERRY PIE
Makes: 1 pie
Source: Ruoka & Viini, Nro 30, 5/2005
PULLA DOUGH CRUST:
• 3 dl or 1.25 cups milk
• 100g or 7 tablespoons butter
• 25g cake yeast or dry yeast equivalent
• 3/4 teaspoon salt
• 1 dl or 1/2 cup sugar
• 2 teaspoons finely ground cardamom (optional)
• 7,5-8,5 dl or 3.24-3.75 cups flour
FILLING:
• 6 dl or 2.5 cups blueberries
• 1-1,25 dl or about 1/2 cup sugar
• 1/2 dl or 1/4 cup flour
• 1/2 teaspoon of lemon juice
TOPPING:
• 1 egg
• pearl sugar
1. Filling: Mix blueberries, sugar and flour together in a bowl and allow to macerate while making the crust. Set aside.
2. Dough: Warm the milk and butter over a low heat until it is warm to the touch (approx 35C/95F). (You can also leave the butter until the very end and knead it in if you prefer) Stir in yeast until dissolved. If using dry yeast, mix it first with a little flour and only then add it to the milk which should be a bit warmer, about 42C/107F. Add salt, sugar and cardamom. Add in about half the flour. Stir the mixture until it begins to thicken.
3. Add remaining flour about 1 dl (1/2 cup) at a time and knead in by hand or with a mixer fitted with a dough hook. The dough will become soft, elastic and form a ball when the right amount of flour has been added. (If you add too much flour, the dough will be dry and chewy when baked so it's better if you add the flour by hand since you have a better feel for when the right point has been reached. I tend to sift in the flour, too.)
4. Place a towel or plastic wrap over the bowl with the dough and place it in a warm, draft-free place, such as the oven set on warm. Allow to double in size (about 30 minutes).
5. Crust: (use 2/3 of the dough and make pulla or another small pie with the remainder.) Take half of the dough, place on a sheet of baking paper and roll out to a size to fit your pie form. Moisten the counter first before placing the paper on top to make it easier when rolling the dough.
6. Roll to about 1cm thickness and transfer to the pie form. Work the dough into the pan and place in the oven/proofing box to rise again for about 15 min while you make the top crust.
7. Roll the remaining dough out and, with a pizza cutter or a knife, make about 14 strips of dough. Remove pie dough from the oven/proofing box and add blueberry filling. Make lattice with strips (see PDF illustration). Finish edges of the pie by trimming the lattice strips and smoothing/crimping the dough around the edge of the pie form. Brush dough with egg white and sprinkle with pearl sugar.
8. Bake in pre-heated oven at 225C/425F for about 15 minutes. Allow to cool and thicken before serving.
Posted 51 months ago. ( permalink )