Wednesday, July 31, 2013

Yer Blues, but not All Blues: Blueberry & Blackberry Crumb Pie

She was correct. And I should probably also say, “as usual” but hey, I’m the one making the pies. You expect me to remember if I made a blueberry and blackberry combo for pie night? I’ve made them at work but I am obviously confusing my realities.
My daughters would have a snappy comeback for that admission.
Fresh, locally grown blackberries are a treat. Sweeter than the ones you find in the grocery store all year round and perfect to mix in with blueberries.
While blueberries are still abundant, take advantage and buy extra. Spread them out on a tray, freeze them, then bag them and put them back into the freezer for future use.
I am still finding sour pie cherries at my local farmers’ market; it must be a bumper year. I have purchased extra, pitted and bagged them, and tucked them away in the freezer. Come Thanksgiving, you will be able to make some different pies for the feast. 
You’ll find recipes here, but it’ll be awhile.
Until then, enjoy your anti-oxidants.

Blueberry & Blackberry Crumb Pie
For one 9” pie. You will need pie dough for one pie

1 pint (2 cups) blueberries
1 pint (2 cups) blackberries
½ cup sugar
2 Tablespoons lemon juice (juice from 1 lemon)
2 Tablespoons cornstarch

1. Rinse the blueberries under cold water and let drain. Pick over the berries and remove any stems, if necessary. Place the blueberries into a bowl with the blackberries. Add the sugar and lemon juice and mix carefully. Let stand for at least 20 minutes.
2. On a lightly floured surface roll out the pie dough to 1/8th –inch thickness. Lift and place the pie dough into the dish; do not stretch. Trim around the edge of the crust leaving about a ½ inch overhang. Roll this extra dough under and crimp the edge of the crust. Refrigerate for at least 20 minutes.
3. To make the crumb topping, place all of the dry ingredients into the bowl of a stand mixer. Using the paddle attachment, mix the ingredients together. Add the butter and mix until the mixture comes together and forms medium-sized crumbs. Set aside. (Alternately, this can be done by hand using a fork or a pastry blender).
4. Heat oven to 450 degrees. Mix the cornstarch into the berries until the cornstarch has dissolved. Remove the pie shell from the refrigerator. Spread the berries and the juices into the prepared pie shell. Cover with the crumb topping. Place the pie onto baking tray and place the pie into the oven. Bake for 10 minutes then reduce the heat to 350 degrees. Continue baking for 45 to 55 minutes until the filling is bubbling. You might want to rotate the pie during baking for even browning. Remove pie from the oven and let cool. This probably demands some ice cream.

Crumb Topping
1 cup  all-purpose flour (you can substitute some whole wheat flour if you wish)
¼ cup sugar
¼ cup dark brown sugar                                               
¼ cup oats
1 teaspoon ground cinnamon
½ teaspoon salt
1/4 pound (one stick) unsalted butter

.....and yes, you can make this pie with all blues, i.e. blueberries. 
You can watch and hear what Wayne Shorter does with All Blues here-

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