Before this week, I hadn’t made a pie in a really long time. I had almost forgotten how fun it is to make a pie.
There’s something really special about making a pie. I think it has to do with all the steps. It’s a process, but almost always, it’s worth it.
With this pie, it’s totally worth it. I can honestly say, I thoroughly enjoy making pies. I love making the dough and using my fingers to break up the butter. I love rolling out the dough to fit the pie pan. I should also tell you that I’m a little bit in love with the crust. I decided bourbon was a good idea, so I used bourbon instead of water. Then I decided thyme goes great with blueberries and lemon. So why not? I won’t lie, the thyme gives the pie a really earthy flavor. I’m not sure it will be to everyone’s liking. If you aren’t into earthiness, omit the thyme and you will have one rockin’ pie.
The only part of pie-making that I’m not crazy about is chopping fruit. With this pie, this is a non-issue.
This is pretty much the pie for those who don’t like to chop things. There’s really zero chopping involved. Just rinse your blueberries, grate your lemon and pluck some thyme off the stem, then throw it all together with some sugar and flour. It all is pretty simple.
Of course with any pie, you can always get fancy. Lattice tops are always fancy. I tried to get even fancier by using a spoon to crimp the edge. Oh and the little heart adds a nice touch, right? All sorts of cute!
I’m a fan. If you’re in the mood for a fancy pants pie that is comforting and earthy (is earthy a bad thing?), this is the jam:
Blueberry Lemon Thyme Pie in a Bourbon Crust
350g all purpose flour
2 tbsp sugar
1/2 tsp salt
2 sticks butter, cold
1/4 cup bourbon
1.5lbs fresh blueberries (5 cups)
3/4-1 cup sugar
1/4 cup flour
1/2 tsp salt zest and juice of 1 lemon
1 tbsp fresh thyme
First make your crust. Mix together dry ingredients. Cut your butter into cubes, using your fingers work into your flour mixture until you get coarse crumbs. Add bourbon and work into a ball. Wrap in plastic and refrigerate 4 hours or overnight. Resting is a critical part of pie dough making. If your pie dough is shrinking, it’s because it hasn’t rested enough. So let it chill in the fridge a few hours. Pour yourself a glass of bourbon while you wait.
When you’re ready to make your pie, make your filling. In a bowl, combine all ingredients Roll out the crust, half for the bottom and half for the top. Place one half in the bottom of the pan. Fill with fruit filling. Then make a lattice top (or just roll it out and cut a few slits in the top), crimp as desired.
If you want some cool pie crimping ideas, check this out. Put your pie in the freezer while you preheat your oven to 350F. Once heated, bake for about an hour or until the blueberries are bubbling all around. Allow to cool completely and serve.
Blueberry pie always looks like a mess when served. But that’s part of the fun of pies. Unlike layer cakes, pie aren’t perfect. They’re messy and chunky, but overall pretty great.
I’m really interested to try more herbs in pies. I’m thinking maybe strawberry basil might be a good combo.
Any other ideas? How do you feel about pies? Fan? Not so much?