Blueberry Halloween Pie!
From FamilySpice.com
YOU WILL NEED:
For Crust:
2 cups all-purpose, uhnbleached flour
½ cup Mild EVOO
¼ cup luke warm water
For Pie:
Blueberries: You can use fresh or frozen for this pie.
Pantry staples: Granulated sugar, cornstarch
Egg wash: For a shiny crust you will need egg and milk.
Sanding sugar: This is optional and used to sprinkle over the top of the crust.
Instructions:
FOR CRUST:
1st: Combine all ingredients in a large bowl. Knead with dough whisk until ingredients are fully incorporated and smooth. Approx. 3-5 min in the kitchen robot.
2nd: Using your hand, or roller even out the dough in the pie base. Pierce with fork to avoid it getting soggy. Pre-bake or use as is for a quiche per se. I usually never pre-bake the pie base. I like it better that way.
IMPORTANT: Make sure to knead the dough well until homogenous, otherwise it may become crumbly and difficult to work with (read stiff).
Depending on the type of flour used, and if the dough is not coming together, add a tbsp. of water and knead to incorporate fully. Add tbsp. to tbsp. to avoid a soggy dough.
FOR PIE:
Add dough to pie plate. Prepare homemade pie dough or remove store bought from refrigerator and unwrap. You want a 12-inch circle. Carefully place one dough into a 9×2 inch pie plate. Gently press dough into place with your fingers.
Make filling. In a bowl combine cherries, sugar, vinegar and cornstarch and stir until combined. Pour the filling into the crust, including the juices.
Print template. Place the second pie dough onto a well floured surface, preferable a silicone rolling mat. Place the Jack Skeleton template in the center of the dough.
Cut out template. Using the tip of a knife, trace the face onto the dough. Remove the paper template and use your knife to cut out the eyes and nose. Cut out the slits for the eye brows and mouth.
Place on top of pie. Gently flip the pie crust over and gently place it over the pie filling, making sure the face is resting in the center of the pie. Slowly peel the silicone mat off.
Press dough together. Using a small pairing knife, trim off any excess pie dough overhanging the pie dish. Press the edges of the two pie crusts together to seal. Use the tip of the knife to separate the slits more and accentuate the mouth and eye brows.
Create edges. Fold the ends of the pie crust underneath itself to create a thick edging. To create the scalloped edge press the dough edge between the knuckle of your left hand into the thumb and forefinger of your right.
Add egg wash. In a small bowl whisk together egg and milk to create the egg wash. Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with sanding sugar, if using. I used regular granulated sugar, but the bigger sanding sugar crystals are ideal. Next time I’ll get it right!
Bake. Place the pie onto a large baking sheet and bake at 400°F/204°C. for 20 minutes. Then reduce the temperature to 375°F/190°C and bake for an additional 30-35 minutes.
Cool. Allow the pie to cool for 3 full hours on a cooling rack at room temperature before serving. This helps the cherry filling to cool and thicken up.
