When done right, the fruit pie is a thing of beauty. For me, the ideal fruit pie has a tender, flaky crust and a filling with a clean fruit flavor that isn’t too gummy or too runny. Generally, I find that making a well-made pie can be an exhausting matter. This pie is no exception. However, it’s a damn good pie with a delicious blueberry filling that holds up to cutting without having the texture of a gumdrop.
I can’t say that my method for pie baking will make pie baking any easier, but it will certainly make all of the hard work worth it by creating a delicious pie that your friends and family will coo over.
A delicious slice of blueberry pie perched on the plate just long enough to photograph. He disappeared shortly after and has not been seen since.
The crust recipe is adapted from Martha Stewart’s pate brisée. The filling is adapted from America’s Test Kitchen blueberry pie (subscription required).
The recipe follows, below.
Taylor-Made Treats 