Open-Faced Easy Blueberry Pie

“Easy as pie.”

Now I know where that saying came from, especially when you thaw the pie crust scraps that you’re lucky enough to have in the freezer to make this pseudo pie. It’s also easy as pie to roll said dough into shapes that generally resemble circles, then bake them for a few minutes while you cook up some blueberries with sugar. Alarmingly easy.

I realize that this recipe has absolutely nothing to do with the holidays, or winter in general. I say screw that to the expectation that everything you bake in December has to be red or green and have sprinkles on it. (If you want that, go for it with Holiday Sugar Cookies and Ginger Chewy Cookies. And don’t forget my Cherry Chew Bars, which aren’t festive looking but reek of the holidays in a Grandmotherly fantastic cherry-almond-icing kind of way.)

I know good blueberries are hard to find in the winter… really- there is a serious world shortage this year that is cramping my breakfast style. I eat 6 oz. every morning (I’m sorry, I know I have told you that before) and so will traipse across town going to three grocery stores every freaking weekend just to hook myself up with the blue fruit. It’s a problem for me (and therefore The Husband, who is usually recruited to stop off at the store on his way home from work to see if the blueberries have come in yet). Oh, life’s woes. But back to the recipe. Find yourself some blueberries and reward yourself with this summerish dessert. Don’t you need a flashback to the summer? This “pie” will take you there, with enough time left to order The World’s Greatest Fudge Brownie Apron or Kitchen Towel as gifts for your friends (or yourself) this year. Because you do need to do something holidayish.

Adapted from my Blueberry Hand Pie recipe…

CRUST:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/8 teaspoon baking soda

1/2 cup unsalted butter (1 stick), cold & cubed

4 ounces cream cheese (half of package), cold & cubed

2 teaspoons ice water

1 teaspoon apple cider vinegar

FILLING:

1 1/4 cups blueberries

1/2 teaspoon finely grated lemon zest

2 teaspoons fresh lemon juice

2 tablespoons sugar

Pinch of salt

1 egg, whisked with 1 teaspoon water

2 teaspoons raw sugar
1. MAKE DOUGH:
  1. Mix flour, salt and baking soda in a food processor, then add butter and cream cheese- pulsing to create a mixture with small and medium sized crumbs no larger than peas (you can do this by hand with a pastry cutter, of course).
  2. Combine water and vinegar together, then slowly drizzle into the food processor, pulsing to combine into a coagulated dough ball. Don’t over process.
  3. Shape dough into a ball, and cover with plastic wrap, flattening into a disk. Chill in the fridge for at least an hour.
  4. Preheat oven to 375°.
  5. Roll out dough on a floured surface to an approximately 13″ circle. Using a large cookie or pastry cutter (or a small bowl turned upside down), cut as many “pie” rounds as you can and and transfer to a piece of parchment paper on a baking sheet. Prick each round with a fork about 4 times. Brush pastry rounds with egg wash, sprinkle with raw sugar, and bake for 8 – 10 minutes (until lightly golden on top).
2. PREPARE FILLING: In a small saucepan over low-medium heat, gently heat blueberries, lemon zest, lemon juice, sugar, and salt- stirring until juices release and blueberries are warmed (about 3 minutes).
3. Scoop filling over tops of partially-baked pastry rounds, and bake for an additional 10 – 15 minutes (checking to make sure pastry isn’t burning on edges; if so, cover lightly with foil). Pies should be golden brown and fruit should be bubbly and oozing.
4. Serve warm with confectioners’ sugar sprinkled overtop.
Tips:
- Want a different dough recipe? Try the Flaky Double Pie Crust (make half) or the Cornmeal Crust. Roll out as many pie circles as you’d like and just freeze the rest- thawing when you need/want.
- Keep the dough chilled when rolling the pie circles, so work quickly. Pop them in the oven when they are still cold.
- Want a different fruit other than blueberry? You must try raspberry, strawberry, or whatever pleases you. Just not banana.
- These freeze really well. Wrap tightly, and thaw in the fridge. Serve at room temp or ideally a bit warmed in the oven or toaster oven… and don’t forget to add a scoop of ice cream to make everything more fun.
- Enjoy!
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December 7th, 2013 | More Sweets Please | No Comments | Tags: Fruit, Pies