Pie is one of my favorite desserts, and blueberries are one of my favorite fruits. This pie was a winner – thank heavens I cut the recipe in half, or there’s no telling the caloric damage that would have been done!
I did make a few changes, besides cutting the recipe in half: I used frozen blueberries, because the fresh ones around here are terrible, and cut back on the sugar a bit. I completely forgot to sprinkle the breadcrumbs on the crust bottom (my bad). I couldn’t find my shortening (which I use maybe once a year), so I substituted low fat cream cheese. Finally, I made a two crust crostata and baked the whole thing on a Silpat-lined baking sheet.
The result? Pretty darn amazing. The pie actually tasted . . . fried. Oh, lordie, it was so good. I also liked that, after letting the pie rest for an hour before I cut into it, no runny filling! And for you pie bakers out there, Dorie’s crust recipe is quite generous – you will not find yourself with too little dough to fill the pie plate, as is often the case.
Thanks to Amy of South in Your Mouth for this week’s selection. You can find the full recipe at her blog, or on pages 361-363 of Dorie Greenspan’s book, Baking: From My Home to Yours. And for the full Tuesdays with Dorie blogroll, see here.