I recently came across a lovely baking group that is based on creating recipes made with sourdough starter. Yes, your heard me. Sourdough! The group is called Sourdough Surprises. The August theme is “Pies”; sweet or savory. I decided to go the sweet pie route.
I realized I’d never posted a blueberry pie recipe here for my dear readers. I did share last summer my blueberry crostata recipe. I used the same filling recipe and adapted a pie crust recipe I usually use with a pie crust recipe recommended from the group.
Blueberry Pie happens to also be my neighbor’s favorite pie. As soon as it came out of the oven and a snapped a couple of photos, it was time to hand some slices over the fence to them.
As you can see, it practically disappeared in almost 15 minutes. I did get to save a slice for my dad. My mom was here and she said it was one of the best pies I’ve ever made.
I had to adjust the liquid ratio of the sourdough pie crust the group recommends. The recipe called for a 1 cup of sourdough starter. I started with 1/4 cup and then worked in a couple of tablespoons more by hand. One cup would definitely not have worked for me. I find that using half whole wheat pastry flour in the recipe makes the much easier to work on these hot summer days. If you don’t happen to to have any sourdough starter and still want to make this pie, simply substitute the sourdough starter with ice water.
The blueberry filling is just divine. It’s almost impossible to not eat the whole thing and leave any for the pie. I had some limoncello that my mother-in-law made and added some to the berries. A great idea. A subtle taste of limoncello goes wonderfully with ripe blueberries. You could use lemon juice instead if you prefer.
*Sourdough Starter: If you are interested in making your own sourdough starter, I will post this week my recipe on how to make a sourdough starter.
Sourdough Pie Crust
adapted from The Bojon Gourmet
1 cup all-purpose flour
1 cup whole wheat pastry flour (or use all all-purpose)
1 tsp salt
1 tbsp. sugar
3/4 cup (1 1/2 sticks) unsalted butter, in 1/2” dice
3 tbsp. margarine or chilled vegetable shortening
a little over 1/4 cup liquid sourdough starter (or sub with iced water)-depending on the consistency of your sourdough starter. adjust according to it’s texture.
For the blueberry filling:
1 pound blueberries, picked over, washed, dried
1/2 cup sugar
2 tablespoons water
2 tablespoons cornstarch
1 tablespoon Limoncello (or fresh lemon juice)
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
1 tablespoon turbinate or granulated sugar, for sprinkling on top of egg wash
For blueberry filling:
In a small bowl, whisk a tablespoon of water with the cornstarch and set it aside. In a medium saucepan, combine 1/2 lb. blueberries, sugar and 1 tablespoon water. Bring to a boil.
When blueberries reach a boil, reduce heat and simmer, stirring, until blueberries pop and mixture begins to thicken – about 3 minutes.
Add cornstarch mixture and Limoncello (I ended up adding about 2 tbsp.) to thickened blueberries, stirring constantly. Simmer 30 seconds, stirring constantly. Fold in remaining blueberries. Let sit at room temperature until set, at least 1 hour. I refrigerated mine and used them the next day to fill my crostata.
For the sourdough crust:
Food Processor Method: Put flour and salt in bowl of machine. Cut butter and vegetable shortening into flour. Process a few seconds until mixture resembles coarse meal.
Drop by drop add the sourdough starter, processing very briefly.
The whole process would take 20 to 30 seconds. (I had orginally added 1/4 cup sourdough starter. When I put on my counter to pat into discs, I noticed it needed a little more sourdough starter and added about 1 to 2 more tbsp.
Wrap and chill the pastry for at least 1 hour.
Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.
Let’s assemble the pie!
Lightly flour a pastry board, marble counter, or kitchen counter. Roll first disc between parchment paper or plastic wrap (or 1/2 and 1/2 like I did here). Using pie plate as a guide, measure rolled-out pastry -- it should be slightly larger than the pie plate and 1/8-inch thick. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Prick the bottom of the pie crust with a fork. Add in your filling.
Roll out 2nd dough disk the same way you rolled out the first disc. Cut out a small vent circle in the middle of the pie and gently cut some ventilation slits (I made 4 with this one). Do you want to know how I got out the tiny ventilation circle?
I didn’t get it out! It went right into the center of the pie. Brush the crust with an egg wash and sprinkle on some turbinado (or regular)sugar.
I bake my fruit pies over a baking tray lined with aluminum foil as the juices sometimes like to escape. Bake at 375 until crust is golden brown and juices bubble, 50 minutes–1 hour. Transfer to a wire rack to cool.
buon appetito! Hope you are having a wonderful beginning to your week.