This is as close as you are getting to my pie. It was NOT pretty, but it sure tasted good.
This weekend I made my first homemade pie crust. It was very nearly a disaster, but somehow it managed to not fall apart. I still need lots and lots of practice, but I am happy that I finally gave it a go!
I used this recipe clipped from Better Homes and Gardens years ago:
Alan's Pie Pastry
In a very large bowl combine 3 3/4 cups all-purpose flour, 1 tablespoon sugar, 1/2 to 1 tablespoon kosher salt (for a more neutral crust, use the lower amount), and 1/2 teaspoon baking powder. With a pastry blender cut in 1 3/4 cups cold unsalted butter leaving chunks the size of peas. Combine 2/3 cup ice-cold water, 2 tablespoons of sour cream, and 1 teaspoon vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not overmix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours or overnight. The finished dough should break, not stretch. (Mine stretched. Aack!) Divide into three portions; shape into disks. Use at once or wrap and refrigerate up to 3 days. Or freeze up to 1 month. Thaw overnight in the refrigerator if frozen. Makes 3 single-crust pastries.
There are two things I know about making pie crust: everything needs to
be really cold, and never over work the dough. So I mixed it as little
as possible and took the "ice-cold" water suggestion quite literally.
To prepare the crust for the pie, roll the dough to just under 1/4 inch thick, then put it into the pie plate. (I must not have rolled mine enough, because my finished crust ended up being too thick.) Crimp the edges, then let it chill for 30 minutes. While it is chilling, preheat the oven to 375 degrees. Before baking, prick the edges with a fork and bake it golden all over, for about 30- 40 minutes.
(If you have pie weights and parchment paper, this would be a good time to use them. I didn't, so I just pricked the dough extra well and hoped it wouldn't puff too much in the oven.)
Marie Callender's Sour Cream and Blueberry Pie
Bluberry Apple Filling:
1 15 oz can Blueberries in Heavy Syrup, drained (Reserve juice in one bowl and berries in another)
1 1/2 cups water
1 cup apples, peeled, cored, and diced into a large pea size
1/4 tsp salt
3 tbl cornstarch
1/4 cup water
3/4 cup sugar
1/2 tsp lemon juice
1/4 tsp cinnamon
In a 2 quart saucepan combine diced apples with 1 1/2 cups water, sugar, and salt at medium temperature until the apples are cooked, but not mushy, about 10 minutes. While the apples are cooking, mix cornstarch with 1/4 cup water until dissolved. When the apples are done, add lemon juice and berry juice, cook and stir until blended. While stirring on medium heat, add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon and mix well. Remove from heat and cool before placing into a cooled prepared 9 inch pie shell. Refrigerate until thoroughly chilled.
Sour Cream Topping:
1 cup sour cream
1 tsp vanilla
1/2 cup sugar
1 tbl cream cheese
1/2 tsp gelatin
2 tbl cold water
Dissolve the gelatin in 2 tbl cold water and set aside. Mix the sour cream, sugar, cream cheese, and a dash of salt in a warmed pan on low heat until the sugar is dissolved and everything is mixed well. Stir and watch to make sure the mixture does not burn or dry out. When all is smooth and blended, add vanilla. Gradually add gelatin mixture until it resembles a soft pudding. Remove from heat and allow to cool slightly. Topping may be smoothed over blueberries while warm. Chill.
This pie was definitely a labor of love. (It was made for my love, who turns 33 tomorrow!) There are about a million steps and lots of time spent over a pot on the stove, but it really was delicious. Maybe with more practice it will get easier? I hope so, but I am kind of tempted to stick with cakes.
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