Seth's Blueberry Pie ...p91

Blueberries....one would think one blueberry is just the same as another, but not so, my friend.  I've come to find out there is plenty of variety in blueberries much like there is in grapes.  Who would dream of calling a pinot noir, "cabernet sauvignon"?  Evidently just in the few varieties my girls are picking: powder blue, tiff, manditu, they are discovering the subtle distinctions that differentiate each blueberry.

In an attempt to "connect" with my fortunate daughter and her lovely friend,

who as I write, pick, sort and weigh blueberries on another continent, I made this wonderful blueberry pie.  I was very tempted to skip the crust-making part and substitute a nicely boxed pie crust beckoning from the refrigerator, but my integrity got the better of me and I followed Seth's recipe instead.

Let me say, this is one of the best pie crusts I've ever tasted, let alone one of the easiest to roll out.  Our critic is the consummate pie crust maker and always just goes by feel, trusting her touch to determine just the perfect combination of crisco, flour and water (iced).  I've never quite felt capable in that arena...but, with this recipe I could really feel its proportionate perfection.  I've never used an egg in a pie crust recipe, nor would I dream of adding vinegar, but that is exactly what this crust recipe calls for!  And shocker, cool water is ok.  I don't have to worry about the little unmelted pieces of ice that drop into my batter and cause a gooey pull-away area.

Very happy was I that I went homemade for this crust.  It enveloped a perfectly sweetened blueberry filling with a hint of cinnamon.   So, I've gotta ask:  Seth, have you ever made this pie???

Certainly this would be a great addition to the Trout & Chicken menu, but I bet my Kiwi girls (who I call "NewZies" in honor of my girls' favorite cult movie) could show us all a thing or two about cooking with blueberries...I only wish they could crate a carton or two for me. 

The critic and I completely agree on this pie....one of the best ever.  Delicioso!

Hardy Appetit!

SETH'S BLUEBERRY PIE

Delicioso!

Crust:
4 cups flour
2 tsp. salt
1 T. sugar
1 2/3 cup Crisco
1 egg
1/2 [cup] cool water
1 T vinegar

Filling:
4 c. blueberries
3/4 - 1 cup sugar (I used 3/4 cup)
3 T flour
1/2 tsp cinnamon
dash salt
1 tsp. lemon juice
pieces of butter

For crust:  Mix flour, salt, sugar and Crisco.  Blend with a fork until it becomes pea-sized balls.  In a smaller bowl, combine one egg, the cool water and vinegar.  Mix and pour over flour mixture.  Do not over mix, make 4 crusts.

Filling:  Mix the blueberries sugar, flour, cinnamon and salt.  Pour over crust.  Sprinkle the top with lemon juice, then dab with pieces of butter.  Add the top crust and cut slits.  Bake at 400° for 35-40 min. [I did 50-60 min.]