Going pie crazy!
I really do love making pies. This past summer, on my free time I began playing with dough and coming up with some fun designs for baked goodies that I was making. It was a fun, creative outlet for me for when I would come home from a long day of work and need to release stress. I like committing time and effort to things like this, it calms me down.
When I was in my first year of highschool, studying for my first round of exams, I discovered that baking was my source of stress relief, as every time I was supposed to sit down and focus on my textbooks, I would always find an excuse to bake a batch of cookies, bars or a cake of some sort. I don’t think my family minded at all- they always got lots of goodies around exam time!
For this pie, I added just a touch of rosemary to the filling, to add an aromatic flavour. I like playing with around with different flavours and techniques! If you aren’t a rosemary lover or would prefer just a regular blueberry pie- omit the rosemary! If you do, I would suggest that you add a little bit of lemon zest or juice to balance out the sweetness of the blueberries. Either way, you’re resulting in a delicious dessert for you, your family and friends to enjoy!
Colouring the dough was pretty easy, I have done it before with matcha and I have heard of people using freeze dried raspberries to do the same thing. I know beets are sometimes used to colour pasta dough, and I bet that would work too! I was just playing around and I think it turned out pretty well! To colour the dough, I just worked some blueberries into the butter before cutting it into the flour when I made my pastry dough.
Colouring the dough using natural foods such as tea, vegetables or fruits doesn’t tend to alter the flavour at all, it just is for visual appeal. So, if you decide you don’t want to take an extra step and colour your dough you aren’t going to compromise on flavour at all!
What is your favourite pie flavour? Comment down below!
I hope you enjoy this recipe and I am loving the pictures some of you are sending me of your final products! It makes my day. Keep them coming!
Blueberry Rosemary Pie
For the Crust:
- 1 ¼ c flour
- ½ tsp sugar
- ¼ tsp salt
- ½ cup butter, chilled & diced
- ¼ c ice water, maybe less
For the Blueberry-Rosemary Filling:
- 6 cups of blueberries
- 1 teaspoon fresh rosemary finely chopped
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 cup butter, cubed
Mix together the flour, sugar and salt in a medium-sized bowl
- Put chilled, cubed butter in with the flour mixture
- Using a pastry cutter, a fork, or even your hands- cut the butter into the flour until the butter is pea-sized
- hint: do not handle the butter too much- we want to keep it as cool as possible to maintain those small chunks of butter. These chunks make our dough flaky!
- When it is the right consistency, add some of the ice water.
- don’t add all of the water at once- the amount of water varies based on a number of factors: humidity, temperature in the room, temperature of the butter, what type of flour you are using…
- Mix the water in until it the mixture stays together.
- Shape the dough into a disk and wrap with plastic wrap
- Place the disk in the fridge for at least an hour until it has chilled
For the Filling:
In a medium mixing bowl add the blueberries, chopped rosemary and sugar (approx. feel free to add a little less or a little more to suit your own personal sweet preference).
Stir to combine. Sprinkle the flour over the blueberry mixture and stir to combine.
Put it all together:
After dough has chilled: Remove the dough from the refrigerator and let it sit at room temperature for 4-5 minutes until it’s soft enough to roll.
Place ½ of the dough on well-floured surface and roll into a circle that is the size of your pie dish.
Place this into your pie dish, and cut off any excess from the sides.
- Fill your pie plate with the filling you have made and top it off with the small cubes of butter.
- Roll out the other half of the dough and form into your desired top shape (lattice, cookie cutter shapes, etc) and place it on top of the filling.
- For some pie crust inspiration, I have attached some photos below of some other pies I have made!
- When you are happy with how your pie looks, brush the top of the pie with egg wash.
- Note: If you are using coloured dough, I would recommend not using an egg wash as it tends to dull the colour more when it bakes. If you want a shine to it, just use the egg white instead of the whole egg.
- Bake in the oven for 35-40 minutes.
- If your crust is getting too brown while baking, you can create a crust shield with aluminum foil.
- Let cool before cutting into it.