I don't know about you, but I LOVE reading cookbooks! Not all cookbooks--some are just the kinds you flip through for recipe purposes only, but some are filled with great anecdotes and fun family stories and make you feel like you're not just getting to know the author's food preferences, but life story as well. Sweets: Soul Food Desserts and Memories by Patty Pinner is just that kind of a cookbook and entirely deserving of Famous Friday status. The stories behind the recipes are funny, touching and memorable and the recipes themselves are just the sort of home-style desserts you wish you knew how to whip up in a moment's notice, with eye-catching, laugh-out-loud titles, like this "Make You Slap Yo' Mama" Blueberry Pie!
Now back to this fantastic blueberry pie--Patty relates the story behind the unusual name of it by explaining that when her grandmother (whom she called My My) talked about something that was exceptionally tasty, she would say, "Honey, it'll make you slap yo' mama, it's so good." Now, I don't know if My My is right about the slapping part, but I do know that she's right about this blueberry pie being amazingly good!! And like all truly great recipes it has only a handful of ingredients and is not at all complicated to put together.
You start by making a traditional double pie crust, rolling out half and lining your pie plate with it. Then you fill that crust with berries that have been tossed in some lemon juice and a mixture of sugar, lemon zest, flour and cinnamon.
You dot the top of the berries with a little bit of butter--
Then, you either roll out the top crust and place it on top of the filling or prepare strips to make a lattice topping, which is what I did (it's really not hard once you get the hang if it and I've included a link in the recipe below with step by step visuals).
The pie bakes up beautifully--golden brown crust and sweet, cinnamon-spiked, unbelieveably juicy filling that falls apart gorgeously when you cut into it.
It's amazing on its own or with a scoop of vanilla ice cream.
So while blueberries are still in season, make this wonderful pie and if she's around, slap yo' mama (gently of course, maybe just a little love tap or something). Have a great and yummy weekend!
Sweets' "Make-You-Slap-Yo'-Mama" Blueberry Pie-Famous Fridays
Makes one 9-inch pie
Prep Time: 30 minutes (plus time to make the dough); Bake Time: About 50 minutes
For the Pie Crust
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, cut into small cubes and rechilled until ready to use
- 1/2 cup frozen solid vegetable shortening, cut into 1/2 cubes (I used Crisco)
- 5-6 tablespoons ice water (maybe more)
For the Filling
- 4 cups fresh blueberries
- 2 teaspoons fresh lemon juice
- 1 1/2 cups sugar
- 1 teaspoon grated lemon zest
- 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter
1. To make the Pie Crust: Using a food processor, blend flour, sugar and salt. Add butter and shortening cubes and pulse until the mixture looks like coarse meal.
2. Transfer to a medium sized bowl and add 5 tablespoons of water, using a fork to mix until the dough begins to come together. Add more water by the teaspoonful if it seems too dry.
3. Gather the dough into a ball and turn out onto a lightly floured surface. Divide it in ah;f and flatten each half into a disk. Wrap in plastic separately and chill for at at least 2 hours and preferably overnight.
4. Preheat the oven to 450ºF. Remove the dough from the refrigerator and let it sit a bit to soften if it seems too cold to roll out. Meanwhile lightly flour a board or work surface, and with a lightly floured rolling pin, working from the center out, roll the dough out into a 12 inch circle, lifting and rotating the dough several times to make sure it's not sticking. Then loosely roll dough around rolling pin to transfer it and very carefully position it over the pan and unroll it, gently pressing dough down into a 9 inch pie plate. Trim overhang and if not making a lattice crust, crimp edges using your thumb and finger to make the indentations or any way you like. Set aside.
5. To make the Filling: Place the blueberries into a large bowl and sprinkle them with the lemon juice. In a separate bowl, mix together the sugar, lemon zest, flour and cinnamon. Sprinkle on top of the berries and toss gently so that the flour/sugar mixture is evenly distributed. Pour the entire blueberry mixture into the prepared pie crust. Dot the surface with the butter.
6. If you like you can simply roll out the second half of the dough, place it top of the filling, trim the overhang and crimp the edges. Make sure to cut a couple of holes in the top of the pie so that the steam can vent. Or you can make a lattice top. Roll out the second piece of dough into a 12 inch circle as well. Trim the edges so that the ends are squared off. Using a pizza cutter or sharp knife, cut 8 equal strips of dough. Now arrange the strips across the top of the filling, weaving them over and under to create a lattice. Here's a link to help you make the process a little bit easier: http://www.simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_crust/.
7. Place the pie on a tray to catch any overflowing juices and bake for 10 minutes. Then lower the temperature to 350ºF and bake for 30-40 minutes more until the crust is golden brown and filling is bubbling. Remove from oven and cool completely on a wire rack. Serve slices in shallow bowls to catch all the juices. Tastes amazing with a scoop of vanilla ice cream on top.
8. If there are any leftovers, store them well wrapped in the refrigerator. They'll keep for several days.
Note: Recipe for pie crust is doubled version of the one I used for my Famous Strawberry Pie. Filling is from Sweets: Soul Food Desserts and Memories by Patty Pinner.