Success or Failure? I must be crazy.

I have to be crazy because I just made a pie on a Monday night right? My justification is that I had nothing better to do with my life and it is my new therapy. Let's call it climbing out from stupid and the should've, would've, could've thoughts that need to be silenced.

Anyway, we shall see what people think of it. Hopefully they like it. Now to figure out what type of ice cream to get. Vanilla right?

So here it is...blueberry pie!

Makes one 9-inch pie

• All-purpose flour, for dusting
• Pate Brisee
• 8 cups (about 4 pints) blueberries, picked over
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream

Directions

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Used Martha's recipe with a crust I made myself and crumble crust topping that I found online instead of the double crust. Did this because crumble crust was easier, and I prefer it over a double crust. Plus Bev said it was easier. Gotta love easy!

Had to go to buy a pie pan today. Should have invested in a rolling pin as well because it sure is hard to roll out a pie crust with a filled nalgene bottle. So to say the least, the edges of the crust didn't look all that pretty.

I did use real butter for all those that are interested, and added pieces of butter over the pie filling like Martha said I should. Substituted cornstarch with flour, with the conversion of 1 tablespoon cornstarch=2 tablespoons flour. Also forgot to buy lemon juice, so that was left out.

It also overflowed just a little, so thankfully I did place a baking sheet below the pie pan! See I do think ahead sometimes.

Next pie attempt will probably be pecan pie, and then as fall rolls around a pumpkin pie.