Sometimes, all I ever want is dessert for dinner. And that folks, is what I did tonight. I had a late lunch around 3:30. Usually, I eat at around 11:30 but that is the time my dentist appointment got over with and you aren’t supposed to eat anything for an hour or until the numbing wears off. After the numbing wore off my tooth was in utter pain and I didn’t feel like eating anything at all besides a piece a cake. Going to the dentist is never any fun.
What is it called when you eat lunch between Lunch and Dinner anyway? Is there a word for that?
The heat index was 98 degrees yesterday, and I was cooking this pie in my oven for almost an hour. Yes, I am a crazy person heating up my house and I don’t care either cause my air conditioner was on. The weather yesterday was so weird. I was outside in my backyard looking at the crazy purple clouds that almost matched this blueberry pie, before the storm and it was so calm. All the sudden it felt like a hurricane had come through and then the storm hit. Storms are pretty depressing here.
This pie gets better as it sits the next day. The first day, I tried it, I thought the blueberries weren’t sweat enough but after a day sitting the pie got better.
- 4 cups fresh blueberries, washed and dried
- ½ cup sugar, plus extra for sprinkling
- ½ cup all-purpose flour
- 1 teaspoon grated lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon cassis liqueur
- 2 Perfect Pie Crusts
- 1 egg beaten with 1 tablespoon milk or cream, for egg wash
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Mix the blueberries, the ½ cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
- Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
- Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.