Masterchef Challenge: Blueberry Pie

This is my first time making blueberry pie, and probably the second time I made my own pastry dough. Why? I am not a big fan of pies, and when I think pies I don’t know why I only think apple pie. Not my favourite. But I will eat it if you put a dollop of vanilla ice cream on it. I am quite last minute and impatient. Okay, I’m not going to lie I’m probably more impatient. To bake dessert and can not eat it the same day is just torture, especially when the smell of something sweet is lingering in your house the whole day.

It was also my first time making a lattice crust, I guess I was in too much of a rush and didn’t think much about it. I forgot that it had to be woven one under and one over, when I was done it was already too late to fix it. What do you think? Fail for appearance? I think it still presentable, at least the lattice strips are even.

Making a pie is not complicated but just a bit time consuming. Lots of resting, chilling, and cooling. So you start by resting the dough in the refrigerator, so that the butter can chill and the flour can relax. Then when you roll it out and press it into your pie pan it needs another 30 minutes of refrigerating, Finally, just when you want to stick your spoon in and take a bite because it smells of sweet blueberry heaven in your house, you can’t! You have to let it cool so that the blueberry juices can thicken. So basically if you want to eat this you should make it the night before, or really early in the day so it has time to cool. I am not a morning person so I made mine the day before and served it with a scoop of creamy French vanilla ice cream.

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