I baked a pie today just to make a dough flowered top. Never made one, and just wanted to see how it would turn out. The innards were a delicious second reason. Pies were always a little intimidating for me--you know, that crust thing.
I have made fewer than five successful pies with homemade crust in my life. I would still be making excuses for not making pie at all, had My Mother-in-Law not given me a lesson or two. I always loved her pies and her crust was always flakey and delicious. I renamed her crust recipe "Pie Crust" to "Betty Bobby's Amazing Pie Crust" (or BBAPC for short - or a little shorter).
I am so fortunate that she shared her blueberry pie recipe too. Her wizardry in the kitchen was always a source of inspiration and heavenly deliciousness. One time she recited for me the ingredients for her blueberry pie. At the mention of tapioca, I can hear her yet, "don't you wrinkle your nose, tapioca is what makes blueberry pies good!" I was a believer from the first bite! The little dash of lemon juice and lemon zest add a nice brightness.
As a lover of all things flowered - I think my Mother-In-Law would have liked my flower topped pie made with her recipes. I have renamed her blueberry pie recipe Betty Bobby's Slice of Nice Blueberry Pie she just called it Blueberry Pie, (go figure!).
Treat yourself and try topping a heavenly pie with some flowers made of the best pie crust dough in the universe!
Roll out a baseball sized piece of dough and cut out flowers and leaves. Cutters can be found at your local cake supply store.
Score petals with a toothpick.
Poke 3-5 holes at center of each flower.
Shape the flowers and leaves and place in the freezer while your work on your pie.
Lemon - a beautiful thing!
Brush your pie top with some egg white mixed with a dash of water. Brush the bottom of each flower and leaf and place on top. Brush entire top with egg mixture. Put a piece of foil on the top loosely so the flowers don't burn. Remove after the first 30 minutes of baking.
White dots are the tapioca.
Bee Fact: Lemons and blueberries - - brought to you by bees - say thank you!
Until next time,
Laurie Bee
Betty Bobby's Amazing Pie Crust, BBAPC (previously known as Pie Crust)
This recipe generously fills and tops a 9" x 1-1/2" pie pan with about a 5" x 1/2" disc left over. The 5" disc can be used for flowers and leaves for the top
5 Cups of flour
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon baking powder
2 Cups Crisco
Mix all the above ingredients together, cut in the Crisco.
1 egg
Lightly beat egg and add to mixture
2 Tablespoons vinegar
1/2 Cup water
Mix in vinegar and water.
Divide dough and flour counter and roll into discs, wrap in plastic and freeze. To use immediately, roll an 1/8" thick circle on a well floured surface. Place in pie pan, cut off excess, place in freezer while you make your pie top and pie fill.
Betty Bobby's Slice of Nice Blueberry Pie (previously known as Blueberry Pie)
9" x 1-1/2" Pie pan
375 degrees
4-1/2 Cups fresh blueberries
1/4 Cup small pearl tapioca
3/4 Cup sugar
2 Tablespoons sugar
1 Tablespoon lemon juice
Zest of one lemon
1 Egg white
1 Tablespoon water
Combine all ingredients in a bowl, let stand for 20-30 minutes then and pour into a well chilled (unbaked) pie shell. Add pie crust top and gently seal bottom crust to top by gently pressing edges. Add water to egg white, and gently whisk. Paint the underside of your dough flowers with egg mixture, and stick them to the pie top. Cut 3-4, 1/4" slits, in the top.
Brush entire pie top with your egg and water mixture. Loosely cover pie top with foil to prevent burning, remove after 20-25 minutes. Place pie on a shallow pan to bake for 50-60 minutes.