First, make a pie dough (for a 10-inch single-crust pie).
Then chill the dough, wrapped in plastic, until its firm but not too hard
(1 hour). Meanwhile, preheat the oven 400°F. Then, take 6 cups blueberries
and toss them in a bowl with 1 to 1 ½ cups of granulated sugar, 2 tablespoons
strained fresh lemon juice mixed with 3 tablespoons of cornstarch and
3 tablespoons of cubed cold unsalted butter. |
To set up to roll the dough, line a baking sheet with
parchment paper or place a 10 inch pie pan on your counter. Tear off two
sheets of wax paper and sprinkle one piece lightly with some flour. Unwrap
your chilled pastry dough and place it on the floured sheet of paper.
Sprinkle the top of the pastry with some more flour and place the remaining
sheet of paper on top.
Roll out the dough between the paper into a large round,
between 1/8 and 1/4 thick. Peel off the top sheet of paper and, using the
paper that the dough is sitting on to lift it, invert the dough either
onto the parchment lined baking sheet or directly into the pie pan (you
can also place the pie pan into a paper lined baking sheet, which makes
cleaning up easier, after baking)
Now, it's time to assemble your pie. After inverting
the dough, peel off the wax paper from the top of the dough and use a
pastry brush to remove any excess flour. Pile the blueberry filling into
the center of the dough and pull the sides up so it creates a 1½ to 2 inch
border, enclosing the filling but keeping it visible in the center (pleat
the dough over onto itself, as you pull it up and gather it, while pressing
gently to adhere).
Glaze the top border of pleated pastry by brushing it
with milk or with an egg wash made by mixing 1 egg with 1 teaspoon water
(then strains it to remove excess coagulation, making it easier to apply
with a pastry brush). Sprinkle the glazed pastry liberally with more granulated
sugar and bake the pie in the preheated 400°F oven for 40 to 50 minutes,
or until the filling is piping hot, thickened and the pastry is golden
brown. Remove from the oven and let the pan cool on a rack before slicing
into wedges. Serve with whipped cream or vanilla ice cream.
"Loaded with Blueberries" Muffins
Yield: 12 muffins
These muffins are extremely light, tender and not too sweet! And when
baked within insulating paper liners and wrapped individually in pliable plastic wrap,
they stay soft and tender for days after baking. To enjoy these blueberry muffins
throughout the year, flash-freeze fresh blueberries at the end of July and beginning
of August when they are most abundant and voluptuous--some are so large, they resemble
grapes! And because there's nothing like the taste of a freshly baked blueberry
muffin first thing in the morning, follow my Timing Tips and provide yourself and
family with a delectable (and aromatic) way to start your day! Oh, and if using
frozen blueberries, don't thaw them first. You will need to bake the muffins a bit
longer to account for the colder temperature of the batter when entering the oven.
- 12-cup standard-sized muffin tin, preferably nonstick
- Paper muffin liners (optional)
- Nutmeg grater (optional)
- Batter whisk or wide blending fork
- Melted butter or nonstick vegetable spray, for muffin tin (use vegetable spray
if setting your tin up the night before baking)
- 3 ½ cups bleached, all-purpose flour
- 1 tablespoon double-acting baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg (preferably freshly grated)
- 1 1/4 cups cultured buttermilk
- 2 extra-large eggs, lightly beaten
- 2/3 cup flavorless vegetable oil
- 2/3 cup firmly packed light brown sugar
- 2/3 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 ½ cups plump fresh blueberries or unthawed frozen berries
- 1 to 2 tablespoons granulated white sugar or vanilla sugar, for topping
1) To set up: Preheat the oven to 400o
F. If not using paper liners, brush with melted butter or spray the interior
of a 12-cup nonstick muffin tin. Even if using paper liners, butter or
spray the tops of the tin, in between each muffin cup.
2) To assemble batter: Place the flour, baking powder,
baking soda, salt, cinnamon and nutmeg in a large mixing bowl and combine
thoroughly using a whisk. In a separate bowl, combine the buttermilk,
eggs, vegetable oil, brown and white sugars and vanilla. Mix well, making
sure that there are no lumps of brown sugar). Add the wet ingredients
to the bowl with the dry ingredients and, using either a batter whisk
or a wide blending fork, combine the mixture gently but thoroughly. Gently,
fold in the blueberries using a rubber spatula and take care not to overwork
the batter or rupture the berries.
3) To bake: Spoon batter into the prepared muffin tin,
filling each cup and mounding the top (using all of it). Sprinkle tops
generously with some granulated sugar. Place the tin into the preheated
oven and bake for 20 minutes. Reduce the temperature to 325F and bake
for 5 to 7 minutes more or until a toothpick comes out clean when inserted
into the center and the tops are golden and crisp. Remove from the oven
and place the tin on a wire rack. Cut in between each muffin (where the
edges merged during baking), carefully lift out the muffins and stand
them on a rack to cool. Allow muffins to settle for 10 minutes before
4) To store: Muffins to be served on the day of baking
should be placed on a tray and, once cool, covered with aluminum foil.
Those to be stored for the next day should be wrapped individually in
pliable plastic. Either way, they should be stored at room temperature.
Freshly Baked Muffins for Breakfast
The night before, combine all of the wet ingredients, cover well and refrigerate. Whisk together all dry ingredients and leave at room temperature. Line tins with paper liners and spray tops of tins. In the morning, preheat oven, re-mix the wet ingredients and gently combine this with the dry ingredients and then fold in berries.
Fill tin, pop into the oven and set your timer for 20 minutes.
Questions for Lauren Groveman's Kitchen:
Lauren Groveman recipes have been featured in
many national magazines and local newspapers. Her books
"The I love to Cook
Book: Rediscovering the Joy of Cooking for Family and Friends" and
"Lauren Groveman's Kitchen, Nurturing Food for Family and
Friends" are available through
Amazon.com. Lauren hosts an hour-long, "live" weekly radio show, Food Family & Home
"Matters," on 1460 WVOX.
For in depth information on Lauren Groveman as a writer, teacher, TV &
radio host, as well as her recipes and cooking tips visit her website at
Lauren is a Larchmont resident. She is happily married and
blessed with three wonderful children.