It is not often you purchase a necklace that makes you feel strongly compelled to make some pie!
This Pretty Betty vintage gold broach inspired necklace was exactly that purchase — the prettiest shade of blue underneath a golden bow-shaped crust. The off-centred bow is very Gossip Girl, no? And we know that Blair Waldorf must pie! Naturally I had to mix some flour, butter, and water and get started on making a blueberry pie.
For some reason, Blonde Redhead has become my pie making music (and not because they have an album called The Melody of Certain Damaged Lemons — honest). Today I listen to Misery is a Butterfly; its music and vocals eerily resembling my fear of the crust.
They say that temperature is key to making that perfect pie crust. Ingredients MUST be cold. Ice cold. I try to keep this in mind as I make my way through this recipe.
I put the butter in the freezer, refrigerated the bowl that I’m going to use for mixing my ingredients, and made sure I have ice cubes ready — they are going to be floating in my water to make sure that it’s COLD water. Just to be sure, I decided to put my hands over some ice to even cool my hands. Everything is now cold. I’m ready.
My favourite part of making pie is rolling out the dough. It’s been chilling in the fridge while I went through another round of Blonde Redhead on repeat and is now ready to be worked. I roll and roll and roll. Pie dish is now covered.
As for the filling: thanks to my Mary Boulton aspirations, I had saved a bag of blueberries from the summer farmer’s market.
Filling instructions per Edible Vancouver:
Toss 4–5 cups blueberries, 1/2 cup sugar, 2 Tbsp cornstarch, 2 Tbsp lemon juice and 1 tsp. vanilla in a bowl. Cover your lower crust with finely crushed cookies (Nilla wafers work well) or nuts to soak up excess moisture, add the blueberry mixture and the top crust.
Some oven time, and done!
Next time you’re wondering what to bake, mayhap take a look at your necklace collection?