I for one love pie. My mother is an extraordinary pie baker. The woman makes a flaky crust and a pie that can be sliced perfectly and be held in the hand if wanted. Yesterday, I posted Depths-of-Fall Butternut Squash Pie. Boy did it scream fall and seem appropriate for a Thanksgiving dinner table. Today's pie is much different. It's a berry pie, Double-Crusted Blueberry Pie to be exact.
Though I don't think I've ever seen a blueberry pie served on a Utah dinner table, I'm pretty sure it will be making an appearance on any North Western or New England menu.
I was gleaming when this pie came out of the oven. I had executed what I consider a close-to-perfect pie crust. I was so proud. I think the extra day of chilling in the refrigerator made all the difference. The filling for this Double-Crusted Blueberry pie is simple. Combine fresh blueberries, lemon zest, sugar, flour and a pinch of salt for balance. To ensure your pie doesn't get soggy, you spread 1/4 cup of dry bread crumbs on the crust before you bake it. It's the little things that make all the difference. The end result is perfect and you'll really love the lemon addition.
I made it back in August and we enjoyed it with a scoop of vanilla ice cream and all by itself because I think we both had more than our fare share of the pie.I hope you'll look beyond the traditional pumpkin, apple and cherry pies this Thanksgiving season and give this Double-Crusted Blueberry pie a chance.
Double-Crusted Blueberry Pie was originally posted on July 8, 2008--a month before I even joined the group. You can find the recipe here.
Wondering what all this Tuesdays with Dorie stuff is? Read this post. This month the group is posting two recipes each Tuesday to make sure we finish the cookbook before the end of the year. I'm taking it a bit further and posting two posts per day to catch up on all my make-up baking adventures. I call it #HELLmonth. Wish me luck.
PS: My Project Domestication Facebook page is up.