Posted by: thedirtybaker | August 8, 2012

Are blueberries still a superfood if they’re in a pie?

Or are they even more super then?

Martha Stewart’s recipe is actually for a Lattice-Top Blueberry Pie. I didn’t feel like dealing with the lattice top, so I went with the crumb topping* that I’ve been using on fruit pies for years.  I also added extra spices as usual – ginger, cinnamon, and nutmeg go well with blueberries.  When I posted that I was making blueberry pie, Rebecca, who was about 8 months pregnant, screamed via Facebook and declared blueberry pie to be her all-time favorite pie.  I decided that the Pie Fairy would visit her.  The Pie Fairy also dropped off pie for friends who worked next door, while she was at it.

The Pie Fairy, who also serves as Cookie Fairy and Cake Fairy, rides her bike around Tucson and delivers delicious, Dirty Baker and Cinnamon Girl creations around town.  She’s very popular, though people outside of Tucson have been known to object to her limited delivery range.  She also looks remarkably like me!

Pie crust:  Use the crust recipe from the Apricot Galette recipe (Pâte Brisée).  After making the dough, halve it and put each half into plastic wrap. Flatten them both into disks and refrigerate or freeze for 1 hour or more.

For my version of the pie, just use one of the disks.  For Martha’s use both.


All purpose flour (for dusting)

Pâte Brisée

2 lbs (about 7 c.) fresh blueberries, picked over and rinsed.

1/2 c. granulated sugar

1/4 c. cornstarch

1/4 teaspoon ground cinnamon.  (I’d recommend a lot more than that, along with some nutmeg and a little ginger)

1 Tbsp. fresh lemon juice

Lattice top:

1 large egg yolk, for egg wash

1 Tbsp. heavy cream for egg wash

Fine sanding sugar for sprinkling

Crumb Topping:

1/2 c. butter

1 c., 2 Tbsp. flour

3/4 c. granulated sugar


On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8 inch thick.  Fit dough into a 9-inch pie plate.

In a large bowl, toss together berries, sugar, cornstarch, spices, and lemon juice until combined.  Pour mixture into pie plate piling in center if necessary.

For lattice top:
On a lightly floured surface, roll out remaining disk of dough as above.  To make lattice, cut dough into ten 1-inch wide strips using a fluted pastry wheel.  Lightly brush edge of dough in pie plate with water.  Carefully arrange dough strips on top, weaving to form a lattice.  (Start at center strips and move out from there – probably best to look up the details online).  Trim dough to a 1-inch overhang.  Fold edges under as desired and crimp with a fork.  In a small bowl, whisk together egg yolks and cream for egg wash; brush on top of dough strips and edge of pie shell.  Generously sprinkle with sanding sugar.  Refrigerate or freeze pie until firm, about 30 min.  Preheat oven to 400°F.

For crumb topping:

Preheat oven to 400°F. Mix flour and sugar together in a medium bowl.  Using a pastry blender, cut in the butter .  When it’s somewhat mixed in, use your fingers and press the mixture through them, if you prefer to use your hands.  Pile on top of blueberries, patting it down a bit so the topping doesn’t roll off.

Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes.  Reduce heat to 350°F,.  Continue baking until crust is deep golden brown and juices bubble, 55 minutes more.  If crust browns too quickly, ten t pie with foil.  Transfer pie to a wire rack; let cool completely, at least 3 hours before serving.

*This is also called a struesel topping, but that’s harder to say.


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