How to use up that boatload of blueberries
QUESTION: I have a ton of blueberries that need to be used up.Can I freeze a blueberry pie? And, if so, should it be frozen before or after baking?By the way, could you please give me some recipes for good blueberry pie? Thanks so much.ANSWER: A "ton" of blueberries? Do you belong to some kind of super competitive food co-op?Maybe you should think about going into the blueberry pie business.On second thought, you might want to avoid that career path. You know the old saying, "A fool and his money go into the food business."When I read your question, my first thought was to suggest that you just freeze the blueberries and make the pies later. But that wasn't your question, was it?You're probably saying to yourself, "Yo, Einstein, I'm already freezing half a ton of blueberries. Thanks a lot!" But just to let others know, blueberries freeze well and can be used months after the season is over.Now for the good news: Yes, you can freeze blueberry pies. And although you can freeze them after they have been baked, it's better to freeze them before they have been cooked.The problem with freezing after baking is that the dough becomes tougher and loses its flakiness. Freezing breaks down the cells of the whole pie.If you do freeze a baked pie, make sure it has cooled completely.Wrap it tightly and place the entire wrapped pie in a sealable plastic bag. Before sealing, try to remove all the air.When ready to use, thaw the pie for about three hours, then place it in a 450-degree oven for 15 to 20 minutes to crisp it back up.If you're storing an unbaked pie, do not cut vent holes in the upper crust before freezing. Do this just before you bake it. (By the way, lattice tops do not freeze well.)Again, wrap the pie extremely well and place the whole pie in a large sealable plastic bag. Remove excess air, and seal.When you are ready to bake your pies (and make everyone around you happy in the process), unwrap but do not thaw them.Bake at 400 degrees for the first 20 minutes, then turn the oven down to 350 degrees for the remaining time.The cooking times for the recipes I'm sharing here are for when you bake them immediately. Don't forget that if you freeze them, they will need to cook longer — yeah, I know, it's another Einstein moment.If you do freeze your pies, they should last at least six months in the freezer unless you lose power, at which point your pies are the least of your problems.And by the way, now is the time to start thinking about the fall and your three tons of apples.
1 2/3 cups all-purpose flour1 cup cake flour2 tablespoons sugar1 teaspoon salt12 tablespoons chilled unsalted butter, cut into half-inch pieces5 tablespoons chilled solid vegetable shortening, cut into half-inch pieces6 to 7 tablespoons (or more) ice waterCombine first 4 ingredients in a food processor. Add butter and shortening and cut in by pulsing until mixture resembles coarse meal.Add 6 tablespoons ice water and pulse until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten into disk.Wrap in plastic; refrigerate 1 hour. (This can be made 2 days ahead and refrigerated.) Soften dough slightly at room temperature before rolling out. Roll out a dough disk on a floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Pour in filling.Roll out second disc of dough and place on top. Fold crust edge under and crimp edge decoratively.
5½ cups fresh blueberries½ cup pure maple syrup½ cup sugar1/3 cup tapioca2 teaspoons fresh lemon juice¼ cup creme de cassis (black currant liqueur)1 large egg2 tablespoons milk2 tablespoons sugarPastry for 2-crust pieMix blueberries, maple syrup, sugar, tapioca, lemon juice and creme de cassis in large bowl. Spoon berry mixture into crust-lined pie dish. Top with second crust, trimming excess dough. Crimp edges together. Cut -inch hole in center of top crust (or if freezing, wait and cut vent hole just before baking).When ready to bake, frozen or fresh:Whisk egg and milk in small bowl to blend. Brush some of mixture over crust. Sprinkle with raw sugar. Bake pie in a pre-heated, 385-degree oven for 15 minutes, then reduce heat to 350. Continue baking until crust browns and juices bubble thickly, about 1 hour.
1¼ cups sugar1 large egg, beaten1/3 cup all-purpose flour¼ teaspoon salt½ teaspoon ground cinnamonJuice and grated zest from ½ medium lemon1 teaspoon vanilla5 cups fresh or frozen thawed blueberries, rinsed wellPastry for 2-crust pie1 tablespoon butter, cut in small piecesIn a large bowl, combine sugar, beaten egg, flour, salt, cinnamon, lemon juice, grated rind, vanilla and blueberries.Roll out half of the pastry; line a 9-inch pie pan and trim edges. Pour berry mixture into pie crust and dot with small pieces of butter. Roll out remaining pastry to about inch thick. Cover pie; trim, turn edge under and crimp.If baking now, cut a few vents in top of crust to allow steam to escape. Bake at 425 degrees for 40 minutes, or until crust is nicely browned.
