It’s such a busy time right now with school out, new routines, packing, camping, travelling, visiting, swimming lessons, and so on. Summer holidays often seem busier than other times of the year, so I always find it nice and relaxing to retreat to the kitchen and bake something sweet. This blueberry pie was just the thing to bring a taste of summer to the table.The filling itself is easy enough. Blueberries, sugar, flour and lemon with a touch of salt. Lining the bottom of the crust with breadcrumbs is pure genius too since it absorbs some of the liquid that oozes out of the blueberries.
In the past six months, I’ve made so much pastry. I enjoy piling the ingredients on the counter and squeezing them through my fingers to form a crust. I like the feel of the pastry coming together into a ball. It’s even better when the crust comes out of the oven crispy and flaky, and that’s what happened this week with Dorie’s blueberry pie. I made one 6-inch pie and 4 individual pies. By rolling it out between two pieces of wax paper, it was easier to move and handle.
A sprinkle of Le Cordon Bleu brown cane sugar with vanilla on top, and it was ready for the oven.
Recipe
You can find the recipe for Double-Crusted Blueberry Pie in the book Baking: From My Home to Yours by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! 
Tasting NotesThis was the best blueberry pie I’ve ever tasted, and the crust was so tender and flaky. Everyone enjoyed it with a dollop of ginger whipping cream or à la mode (or both). One friend even liked it doused with chocolate sauce!
Recipe for Next Week (July 15)
Chocolate Pudding on page 383. I will be camping, but I hope to find time to make it and post about it before I go.
As always, I thoroughly enjoy your instructional photos. Such a beautiful blog you have here.
ReplyDeleteThat little pie in that little dish is too cute. I love the sugar on top.
ReplyDeleteBeautiful pie! I love your pictures.
ReplyDeleteWhat can I say... I feel like I'm repeating myself all the time, don't you? LOL
ReplyDeleteBeautiful job... amazing pics!
BRAVISSIMO!
By the way, I haden't notice your little survey about the scone pronounciation! Too funny... I voted, or course!
That looks absolutely beautiful, that sugar made a difference! Great job and awesome photos as usual.
ReplyDeleteGorgeous, Shari!! :)
ReplyDeleteAs always: Great instruction pictures. For me it was the first blueberry pie, I agree the recipe for the crust is great.
ReplyDeleteMy second batch with blackcurrants is just cooling, the crust looks also flaky.
http://ayearatoakcottage.blogspot.com/2008/06/cobbler-cobbler-mend-my-shoe.html
mmmm, that crust looks perfectly brown and delicious!
ReplyDeleteBeautiful pie! I sprinkled some coarse sugar on top. Love it!
ReplyDeleteyum, your pie looks beautiful!! i loved it too! :)
ReplyDeleteThat is the cutest little blueberry pie of all times. I love the dish as well.
ReplyDeleteI have ordered the Le Cordon Bleu book from Chapters (so slow compared to Amazon) and look forward to playing along with you, if you'll have me!
Great work, as usual!
I love the individual servings - too cute.
ReplyDeleteyour pie is so beautiful shari...mine was a bust!! wah
ReplyDeleteI agree - there is something so wonderful and organic feeling about turning out your own pastry dough... something so deeply satisfying and grounding... And it totally shows in your beautiful pie!
ReplyDeleteGreat job, great photos, great post...we all want to be you when we grow up.
ReplyDeleteI can just see you, rolling out dough on the picnic tables at the camp site...cooking bearnaise sauce over the campfire...photographing it all with style and grace...yep, I can see it alright! Have a great time.
you an tell there is some love in your crust...great job!! (and have fun camping - i just can't do the outdoor pee thing - but you go right on ahead...)
ReplyDeleteSwim lessons are kicking me in the butt this summer! Beautiful pie, love all your pics!
ReplyDeleteStunning photo of the blueberries and lemon. I love all the photos and the pie looks phenomenal.
ReplyDeleteBeautiful! So glad you liked it!
ReplyDeleteyour pie looks great! I love blueberries in pies
ReplyDeletehi again shari,
ReplyDeletehow is it diff using butter, shortening or both for pastry? thnx
Your blog is wonderful and your pie looks amazing.
ReplyDeleteYour pie is so pretty. I love your pictures!
ReplyDeletecertainly looks like it was deliciuos!
ReplyDeleteyour blog is such a treat to read and with gorgeous photos! beautiful pie!
ReplyDeleteCute little pie!
ReplyDeleteGreat description on the process of making the crust. It really shows how much you appreciate a good crust.
ReplyDeleteYour pies look just beautiful! Love the photos too! Very creative!
ReplyDeletewhat a gorgeous mini pie! i just love your crust's golden color!
ReplyDeleteWOW!! Your blog is BEAUTIFUL! Great job on the pie, it is fabulous!!
ReplyDeleteAbsolutely lovely!
ReplyDeleteyour pie looks great. as always, beautiful photos.
ReplyDeleteWhen life is busy there is nothing better than retreating to the kitchen to get lost in a baking project! Excellent results and an stunning photo.
ReplyDeleteShari, I love how delicate your pies look.
ReplyDeleteOh my! that first picture definitely gets my vote for best pic yet. Wow, it's just lovely. Great job, and glad you enjoyed it.
ReplyDeleteIt was a good pie, I agree.
ReplyDeleteLove those individual pies, they're so cute!
ReplyDelete