Pie! Such a perfect food. Especially when it resembles… the Death Star! Because why have plain pie when you could show off your nerdiness to the world? I almost didn’t want to eat this… but I did.
Pie crust used to intimidate me, which is pretty stupid given that it’s basically just flour and water and butter… yet I think sometimes the simplest things end up being the trickiest (in life and in baking!). But pie is also a fairly forgiving food, and will love you endlessly if you learn to make it with the confidence it deserves.
I think I’m finally at that point — this one felt great! I am quite pleased with the way it came out both in looks and taste… the sci-fi nerd is strong in me ;) I think the key with pie crust is not to let on that it makes you nervous! It can probably sense that, ha! Maybe with its pie crust force powers…
Thank goodness pie is so delicious – it makes all the potential crust shenanigans worthwhile.
In other news, another drawing for the series!
Anndddd…. the first skiing of the season! Wheeeee!!! And what great skiing it was. More to come, that’s for sure.
But for now, pie. Because often the simplest things in life are the most enjoyable, especially leftover pie for breakfast in good company! Nothing better.
Wild Blueberry Pie with Whole Wheat
Dark Side Crust
Refined sugar free and whole wheat! Naturally sweetened with coconut sugar. Crust recipe yields a double crusted pie, enough for a Death Star of your own making if you so choose. Crust recipe lightly adapted from Carolyn McCuaig (thanks Carolyn, if you’re reading this!)
For the crust:
- 2.25 c whole wheat pastry flour
- 2 tbsp coconut sugar
- 1/4 tsp fine sea salt
- 1/2 tsp baking powder
- zest of one lemon
- 1/3 c vegetable shortening
- 1/3 c butter (mine was salted), cut into chunks
- 5-7 tbsp ice water
For the filling:
- 4 c wild blueberries, or enough to heapingly fill your pie plate (frozen is fine)
- juice of one lemon
- 1/4 c coconut sugar
- 1/3 c whole wheat pastry flour
For finishing: 1-2 tbsp butter, 1 egg for egg wash
To make the crust: in a large bowl, whisk together pastry flour, coconut sugar, salt, baking powder, and lemon zest. Cut in shortening and butter either with your fingers or a pastry cutter until a coarse mixture forms and the butter chunks are the size of peas. Make a well in the center of the dough and add in the ice water one tablespoon at a time – mix as little as possible when incorporating the water to avoid overworking the dough. Once it will stick together, you’re good to go. Divide it into two even pieces, wrap in plastic wrap and chill for at least 10 minutes and up to an hour.
While the dough is chilling, put together the filling. Toss blueberries, lemon juice, coconut sugar and flour in a large bowl.
Once the dough is chilled, roll it out between two pieces of parchment or on marble, whatever you have – I like parchment for easy removal. Aim for about 1/8″ thickness, and lay the bottom crust into a lightly greased pie dish. Shape it with your fingers, evening out the top as per your pie plate or design you want — this crust will make a double crusted pie, so keep that in mind. Toss in blueberry filling goodness and dot with butter.
If you want to get fancy and do the Death Star…
Cut out templates (thick paper or thin cardboard work nicely) for the Death Star and a TIE fighter. Have egg wash and coconut sugar handy (I use a beaten egg + 1 tbsp water). Use the templates to cut out the top crust shape, then use a chopstick or a knife to make the surface lines. Roll out thin pieces of dough for the details, and brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired. Once finished, carefully lay top crust over the blueberry filling — there is no real need to seal the edges. Bake at 450 for 10 minutes, then 350 for 35-40 until the filling is bubbling and the crust is golden brown. Remove from the oven when done and let sit to cool for at least an hour, preferably more so that the filling will set. Serve warm or at room temp, and store any leftovers overnight on the counter, loosely covered, or in the fridge for longer (assuming it lasts that long). Pie can be made a day in advance if needed and reheated briefly in a 375 oven to crisp the crust and warm the filling – 10/15 minutes. The pie filling will firm up if stored in the fridge overnight, making slicing easier.
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