Tuesdays with Dorie: Double-Crusted Blueberry Pie
July 8, 2008 at 4:47 am | Posted in groups, pies & tarts, sweet things, tuesdays with dorie | 70 Comments
I may not have had fireworks this Fourth of July, but I still had homemade blueberry pie! As you can tell, I’m back in action in my new kitchen…although the day we moved in, we got some news that makes us wonder if we should bother to unpack, but that’s a different story for a different time…I’m here now to talk about Dorie’s Double-Crusted Blueberry Pie, which Amy from South in Your Mouth selected for TWD. Look at that pie with its little blueberry juice scar–it’s so homely, it’s almost cute!
The recipe for Dorie’s pie dough calls for mostly butter with a small amount of shortening. I’ve actually never made a pie crust with shortening before, but since I do have some the fridge (why, I cannot remember), I decided to give it go. I won’t lie…it’s a great crust. It’s crispy and flaky and all that, but I do generally have the shortening creeps, and will probably stick with my normal all-butter recipe going forward. Due to the fact that fresh blueberries are hard to find here right now, and break-the-bank expensive when you do, I took a gamble and used frozen ones in the filling. I do think, by the way, that fresh blueberries make a noticeably better pie filling, but in a pinch, these were acceptable. Besides the frozen berries and the fact that I made a mini pie, I followed Dorie’s recipe to a tee. I served up our slices with vanilla whipped cream.
Thanks to everyone who left comments here last week! Dorie herself commented on my Apple Cheddar Scones post–I almost choked on my coffee when I saw that! Now, off to the TWD blogroll for all the other pies out there! And check out Baking: From My Home to Yours by Dorie Greenspan or Amy’s post for the recipe for her Double-Crusted Blueberry Pie.
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a whisk and a spoon 
yummm:) i love this pie. yours looks delicious, esp with the vanilla cream!
Comment by kim— July 8, 2008 #
Gosh that looks wonderful! Very flaky and yummy looking. Congrats on your Dorie comment too–I would STILL be choking!
Comment by Bumblebutton— July 8, 2008 #
Your pie looks delicious! Mine got a “scar” too! Glad you’re back to baking in your new kitchen!
Comment by Erin— July 8, 2008 #
This is gorgeous! The scar gives it character. 😉
Comment by Rebecca— July 8, 2008 #
What a lovely little pie! Hey, I think that if the juice bubbles out, it is just a sign of what wonderful things are waiting underneath the crust…
Comment by Barbara— July 8, 2008 #
yummy looking pie! I loved the flakiness of the pastry too
Comment by Tammy— July 8, 2008 #
Looks really good. Great job!
Comment by Holly @ PheMOMenon— July 8, 2008 #
That is a great looking pie!
Comment by noskos— July 8, 2008 #
First off the pie looks amazing, frozen blueberries or not. I usually can’t even tell the difference. I’m with you on shortening wierdability. When I took the Wilton course and used shortening for the icing, i felt like I was greasy all the time and just looking at it makes my arteries want to seal up.
Comment by giz— July 8, 2008 #
Oh that looks very yummy! Nice job!
Comment by Jayne— July 8, 2008 #
Wonderful pie! (And I admit, I haven’t made mine yet!)
Comment by Jenny— July 8, 2008 #
Looks delicious 🙂
Comment by Rigby— July 8, 2008 #
Why don’t you give me that forkfull and call me happy? Looks YUMMY.
Comment by rainbowbrown— July 8, 2008 #
Aawww, such a cute lil blueberry scar 🙂 I tend towards all-shortening pie crusts, so I’m always surprised to see people who have the heeby-jeebies about it. I just go with the trans-fat free and call it good, but everyone’s entitled to their favorite pie crust!
Comment by Caitlin— July 8, 2008 #
Your pie looks delicious! The crust is perfectly golden.
Comment by Chelle— July 8, 2008 #
I love the picture with the whipped cream.
Comment by Di— July 8, 2008 #
I love it when the juices from the fruit bubble up onto the crust — beautiful pie!!!!
Comment by Linda— July 8, 2008 #
Looks delicious!
Comment by allison— July 8, 2008 #
wow – a new kitchen! your pie looks so good! (must be a magic kitchen?)
Comment by Susan— July 8, 2008 #
Gorgeous pie!
Comment by Landa— July 8, 2008 #
Delicious-looking pie. I’m down to my last piece, sadly.
Comment by Judy (Judy's Gross Eats)— July 8, 2008 #
Scars don’t matter as long as it tastes great!
Comment by Kelly D— July 8, 2008 #
(sigh) …I won’t be making the pie this week, as I’m the only one in my family who enjoys blueberries enough to make it a pie…
I’m all satisfied though, just seeing yours and how delicious it looks! Vicariously living it through you! …and viva los blueberries!
Comment by Vibi— July 8, 2008 #
ah, the blueberry juice scar–the best kind of scar. 🙂 blueberry pie is quickly gaining ground on apple pie as my favorite. i suspect that if i had a slab of yours, apple pie would be left in the dust for good. 🙂
Comment by grace— July 8, 2008 #
The pie looks great and I think the “blueberry juice scar” adds to it. I loved the recipe!
Comment by pamela— July 8, 2008 #
I like the “scar” – it makes it look like a so homey. A pie baked with love!
Comment by Madam Chow— July 8, 2008 #
I love seeing your creations each week. Beautiful photos every time. Your pie looks just lovely!
Comment by Erin— July 8, 2008 #
Wow that picture with the whipped cream in the foreground and the larger pie in the background is perfect! Send it to Food and Wine Magazine!
Comment by Teanna— July 9, 2008 #
Looks beautiful! I love the mountain of vanilla whipped cream on top.
Comment by Lynne— July 9, 2008 #
Hi, I just joined TWD this week. This was the first time I ever baked a pie! Mine has some blueberry scars too! LOL! Yours looks great and oh so tasty!
Comment by Tammie— July 9, 2008 #
Looks amazing! great job
Comment by Mary Ann— July 9, 2008 #
The last pic makes my hungry, glad I am having a blackcurrant pie in the oven.
The scares let it look homemade, so delicious
Ulrike from Küchenlatein
Comment by Ulrike aka ostwestwind— July 9, 2008 #
I can’t tell the difference between the ones with fresh and frozen. It looks great with the whip cream. I’ll have to pick up a tub of that and vanilla ice cream when I serve my pie!
Comment by Kristen— July 9, 2008 #
It looks fabulous!
Comment by Annemarie— July 9, 2008 #
That looks beautiful! Glad your move turned out well.
Comment by AnneStrawberry— July 9, 2008 #
Beautiful pie! I tried posting a comment earlier but it wouldn’t take. HOpefully this one will.
Comment by Erin— July 9, 2008 #
Lovely!
Comment by Alix D— July 9, 2008 #
Good to know that it will work with frozen berries. Your pie looks great and I love the vanilla whipped cream! 🙂
Comment by Dianne— July 9, 2008 #
Frozen blueberries are often a better quality as they are not bred and treated for the long haul. Your pie is excellent, great photography too.
Comment by Natashya— July 9, 2008 #
Your photos are gorgeous!
Comment by Lillian— July 9, 2008 #
Looks delicious!!! I’m going to make this in the fall after my life calms down a bit. 🙂
Comment by Cafe Johnsonia— July 9, 2008 #
I like to make fruit pies all year long so it’s great to see it turned out well with frozen fruit. Looks wonderful!
Comment by Roni— July 9, 2008 #
This looks delicious. I bought a kg of frozen blueberries the other day(couldn’t resist) and this is ideal. I think I will also go for all-butter.
When will we see your new kitchen?
Comment by nina— July 9, 2008 #
That photo with the pie on the fork with all that cream…wow…very nice. Great job on the pie…bet you didn’t have any left over!
Comment by Kayte— July 9, 2008 #
Congrats on you Dorie comment! Your pie looks delicious and your pictures are always beautiful!
Comment by Christine— July 9, 2008 #
Glad to here you are back in your kitchen. How awesome to get a comment from Dorie. I just noticed today that she is on the blog roll. How cool is that?!?!?
Comment by Sharon - Butcher, Baker......— July 9, 2008 #
Looks delicious! Great job!
Comment by Amy— July 9, 2008 #
My mom used to use lard, which scares me even more than shortening. 🙂 Your pie and your pie crust is beautiful.
Comment by Dolores— July 9, 2008 #
That cloud of vanilla whipped cream looks like a dream! I hear you on the shortening tip, I’m don’t do shortening either. I can definitely recommend lard, if you’re not lard-phobic. I figure it’s a small amount for a dessert you make every once in while, so it’s okay.
Comment by Mari— July 9, 2008 #
That blueberry pie looks amazing, the sugar added such a nice sparkle on top of the crust. It’s good to know that the pie works with frozen berries.
Comment by Steph— July 9, 2008 #
I hope your new kitchen is fun to cook in. I have gone beyond shortening and become an enthusiastic promoter of the lard and butter crust. I buy leaf lard at a farmer’s market from a farmer that raises healthy organic pigs and render it myself. I portion it out for piecrusts and store it in the freezer.
Comment by Carol Peterman— July 9, 2008 #
Perfect pie! I wonder about the shortening thing – it’s supposed to make pastry super crusty so I’m tempted to try it oneday, but then one does not get the lovely butter flavor.
Comment by Heather Peskin— July 9, 2008 #
I love the “juice scar”. It makes the pie that much more appealing!
Comment by amanda— July 9, 2008 #
Beautiful pie! I don’t mind shortening in small doses. I think it add the right something to this recipe.
Comment by Jules— July 9, 2008 #
Looks great. I love the whipped cream – gulp! I am sure Dorie will be stopping by your place sometime soon!
Comment by Chez US— July 9, 2008 #
Yum! Your pie with the whipped cream looks AWESOME!
Comment by Beth G— July 10, 2008 #
Your pie looks wonderful! And, that shot with the whipped cream – heavenly! Excellent job!
Congrats on your Dorie comment. Very impressive!
Comment by Susan at Sticky,Gooey,Creamy,Chewy— July 10, 2008 #
YUM! Your pie is a thing of beauty! I love the juice bubbling out!
Comment by nickki— July 10, 2008 #
I love the way the bluberries juice is coming out the top on the first pic! Yum!!!
Esther
Comment by Hannah— July 10, 2008 #
Your pie looks delicious! Is your all-butter pie crust a little less flaky? What did the shortening do for the crust? I thought the crust was delicious too, but don’t like to use shortening either. It’s good to know this recipe works with frozen berries too. I’m very curious about your comment about not wanting to unpack….you’ll have to let us know about that soon!
Comment by Shari— July 10, 2008 #
I love the proportion of the whipped cream to the pie in the picture!
Comment by Sandie— July 10, 2008 #
Mmm, looks yummy. Some of my pies (I made minis in ramekins) got that “scar” too but it does look cute… rustic, even. It look so decadent with that big dollop of whipped cream. Great job!
Comment by Kait— July 10, 2008 #
your pie looks wonderful! i love that golden sugary top!
Comment by mimi— July 10, 2008 #
your pie looks great, i especially like the second pic. and congrats on your dorie comment, that is so exciting!
Comment by Karen— July 10, 2008 #
mmmmm delicious! hope you settle down ok and don’t have to move again
Comment by Jaime— July 10, 2008 #
Your baked goods always take my breath away, Steph – this pie is no exception!
Comment by Patricia Scarpin— July 11, 2008 #
Love the juice scar! Your pie looks amazing with the vanilla whipped cream, makes me want to make another one 🙂
Comment by Andrea— July 11, 2008 #
Vanilla whipped cream sounds like a wonderful addition to this pie, yum!
Comment by Michelle from Baken— July 11, 2008 #
Your pie looks sooo delicious!!!
Comment by Rhonda— July 11, 2008 #
YUM! Love the pics, especially the crumbs 🙂 Beautiful!
Comment by Carrie— July 11, 2008 #