Pie amp - Blueberry pie recipe martha stewart

Author: Alfred Courter  

For Rita Pooler, winner of the Wild Blueberry Pie Invitational, part of the annual Union County fair in Maine, the secret to making delicious pie is keeping her recipe as simple as possible. Sample the dish Martha's brother George Christiansen makes every Thanksgiving, using blueberries he froze during the summer.

Blueberry Lattice Pie

Blueberry Lattice Pie
Fresh blueberries are enhanced with lemon and cinnamon for the filling of this beautifully decorated pie.
Provided by: Martha Stewart
Number of ingredients: 14
  • 3 3/4 cups unbleached all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons sugar
  • 3 sticks (1 1/2 cups) cold unsalted butter, cut into small pieces
  • 1/2 to 3/4 cup ice water
  • 3 pints fresh blueberries
  • Finely grated zest of 1 lemon, plus 1 tablespoon fresh juice
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 egg, lightly beaten
  • Sanding sugar, for decorating
How to cook:
  1. Pate Brisee: Pulse flour, salt, and sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal, about 10 seconds. With machine running, add 1/2 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds.
  2. Turn out dough onto a clean surface and divide into three equal pieces. Place each on a piece of plastic, flatten into disks, and wrap tightly. Refrigerate at least 1 hour before using. Dough may be stored, frozen, up to 1 month.
  3. Filling: Preheat oven to 425 degrees with rack in center. Line a rimmed baking sheet with foil and place on rack to preheat.
  4. In a medium bowl, gently toss together blueberries, lemon zest and juice, sugar, cornstarch, salt, cinnamon, and butter.
  5. On a lightly floured surface, roll out one disk of dough to a 13-inch round; fit into a 9-inch pie dish. Refrigerate while making lattice. Roll out a second disk of dough to an 11-inch square. Trim edges, then cut square into ten 1-inch-wide strips; repeat with remaining disk.
  6. Assemble lattice on a parchment-lined unrimmed baking sheet. You will be alternating between double strips of dough and a single strip to create this pattern. Lay two strips, touching one another, diagonally across the center of the parchment. Lay another strip on top of the two strips, going diagonally in the opposite direction. Continue weaving, following the pattern of double and single strips in opposite diagonal directions. You will need to fold back double strips as you work to lay the single strips, then unfold them to weave a lattice pattern. You may have some dough strips left over. Transfer sheet to freezer until lattice is well chilled, about 30 minutes.
  7. Transfer blueberry mixture to prepared pie dish. Brush edges of crust with egg wash. Place chilled lattice over filling; press edges to seal with bottom crust. Using kitchen shears, trim dough to a 1-inch overhang. Tuck overhang under so edges are flush with rim. Brush lattice with egg wash and sprinkle with sanding sugar.
  8. Bake on preheated baking sheet 20 minutes, then reduce oven temperature to 375 degrees and continue baking until filling is bubbling and crust is evenly browned (if browning too quickly, tent edges with foil), 60 to 75 minutes. Transfer to a wire rack and let cool completely.
Notes: Individual Blueberry Pies a la Mode Recipe, Ingredients · 6 cups fresh blueberries, preferably wild Maine berries, picked over and cleaned · 1 cup sugar, plus more for sprinkling · 2 tablespoons flour, plus

Martha Stewart's Fresh Blueberry Lattice Pie

This recipe is, well, easy as pie! Martha Stewart shows you how to make her fresh blueberry
Duration: 7:05

Martha Stewart Blueberry Pie YouTube

Martha Stewart Blueberry Pie YouTube. 6,441 views6.4K views. Oct 3, 2011. 46. Dislike. Share Duration: 6:35

Rita's Simply Blueberry Pie

Rita's Simply Blueberry Pie
For Rita Pooler, winner of the Wild Blueberry Pie Invitational, part of the annual Union County fair in Maine, the secret to making delicious pie is keeping her recipe as simple as possible.
Provided by: Martha Stewart
Number of ingredients: 17
  • 1 tablespoon lemon juice
  • 5 cups fresh berries
  • 2 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 1/3 cups all-purpose flour
  • 1/3 cup cake flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup ice water
  • 1 egg white
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1 teaspoon brown sugar
How to cook:
  1. Preheat oven to 425 degrees. Make the filling: Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, and toss lightly. Set aside.
  2. Make the crust: In a large bowl, mix flour, sugar, and salt. Using a pastry cutter or two knives, cut in vegetable shortening and butter until coarse. Add ice water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust, and flute edges. Slit top of pie to vent.
  3. Make egg glaze: In a small bowl, beat egg white with 1 tablespoon water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake for 10 minutes. Reduce heat to 350 degrees. and bake until filling bubbles, about 45 minutes.
Notes: Double-Crust Berry Free-Form Pie Recipe, In a bowl, toss berries with cornstarch, granulated sugar, and lemon juice. Spread mixture evenly over center of 18-inch dough round, leaving a 3 1/2-inch

George's Blueberry Pie

George's Blueberry Pie
Sample the dish Martha's brother George Christiansen makes every Thanksgiving, using blueberries he froze during the summer. ÂÂ
Provided by: Martha Stewart
Number of ingredients: 11
  • Pate Brisee for Plum Crumb Pie
  • 1 large egg
  • 1 tablespoon milk
  • 6 cups frozen blueberries
  • 2 teaspoons lemon juice
  • 1/2 cup sugar (or less, depending on the sweetness of the berries)
  • 1/4 cup all-purpose flour
  • Pinch of ground, cinnamon
  • Pinch of freshly grated nutmeg
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar, for sprinkling
How to cook:
  1. On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to the refrigerator to chill for about 30 minutes.
  2. Heat the oven to 425 degrees. Whisk together the egg and the milk to make the egg wash, and set aside. Combine the blueberries, lemon juice, sugar, flour, cinnamon, and nutmeg, and turn into the chilled bottom crust. Dot with the butter.
  3. Roll out the remaining piecrust dough to the same size and thickness. Brush the rim of the piecrust with the egg wash, and place the other piecrust on top. With scissors or a knife, trim to 1/2 inch over the edge of the pan, and crimp the edges with a fork or your fingers. Tuck the crust under the edge of the pie pan to prevent the juices from spilling. With a small paring knife, pierce the top crust in a decorative pattern. Transfer the pie to the refrigerator to chill until firm, about 15 minutes.
  4. Brush with the egg-wash glaze, and sprinkle with the tablespoon of sugar. Bake in the heated oven for 20 minutes. Reduce heat to 350 degrees, and continue baking 30 to 40 minutes.
Notes: Wild-Blueberry-and-Apple Pie Recipe, Ingredients · 3 1/2 pounds Granny Smith apples (about 8), peeled, cored, and cut into 3/4-inch wedges · 1/2 cup sugar · 5 tablespoons unbleached all-purpose flour

Old-Fashioned Blueberry Pie

Old-Fashioned Blueberry Pie
For a patriotic touch, cut a star into the top crust before baking this classic pie.
Provided by: Martha Stewart
Number of ingredients: 6
  • 1 recipe Pate Brisee for Old-Fashioned Blueberry Pie
  • 6 pints fresh blueberries
  • 2 cups plus 2 tablespoons sugar
  • 1/2 cup all-purpose flour
  • Grated zest and juice of 1 lemon
  • 1 large egg beaten with 1 teaspoon water, for glaze
How to cook:
  1. Line two 9-inch pie tins with dough and chill thoroughly. Roll out 2 circles of dough at least 10 inches in diameter, and chill on a cookie sheet.
  2. In a large bowl, combine berries, 2 cups sugar, flour, and lemon zest and juice.
  3. Fill chilled shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center with a cookie cutter or by hand.
  4. Brush edges of bottom shell lightly with glaze and top with pastry circle, centering the star. Trim overhanging pastry to within 3/4 inch and crimp edges together to seal. Chill pies for 30 minutes.
  5. Heat oven to 400 degrees. Brush pies with the remaining egg glaze and sprinkle with remaining sugar. Bake 50 to 60 minutes, or until juices are bubbling and crust is golden brown.
Notes: Coconut-Lime-Crumble Blueberry Pie, Ingredients · 5 cups blueberries, preferably a combination of wild and cultivated (1 pound, 8 ounces total), see cook's note · 3 tablespoons plus 1 teaspoon
Write a comment: