Interlude 45a - The blueberry pie recipe, sort of.
Posted by Lloyd Y. Asato | Filed under Coffee Interludes
Thank you for the lovely emails. Yes, the pie was very yummy. For those who asked for the recipe please understand that although I am the son of a very talented baker, my talent is cooking not baking. Baking, as you know is a science. It requires precise measurement and consistent temperatures and for the most part is unforgiving. Mother is a baker. Cooking is an art. My cooking is like a palimpsest, a layering of flavors and textures. I cook by feel.
All this leads to the confession that I bought the crust from TJ’s. Mother would be horrified. Crusts, she would say, are easy to make. Not in the desert, would be my internal reply, and not by me.
I rolled out the crust and placed it in a greased glass pie dish. I layered fresh organic blueberries (enough to fill the pie dish - two orders, what are they called cartons?) and sugar (handfuls to coat the blueberries). I was tempted to add cinnamon and other spices but the berries did not need it. I added flour (less than a handful) to thicken and placed the other crust on top. As an afterthought I decide to add butter which explains the irregular venting holes. I baked the pie at 425F for 15 minutes then at 350F for 30. It seemed the proper way. I had planned to top it with Crème anglaise, but it did not need it.
How do you make blueberry pie?