I have said it before and I’ll say it again: I love fruit pies. They are, perhaps, my favorite dessert of all time. This simple blueberry pie from the MSBH is perfect, just perfect.
Blueberries, sugar, cornstarch, and lemon juice make the pie filling. I also threw in some lemon zest because why the hell not.
A couple discs of pâte brisée are used for the bottom and top crusts. The top crust is actually a collage of star shapes cut from the pâte brisée dough. It is what separates this pie from other, less patriotic pies.
During the course of this little blogging project I’ve accumulated a lot of baking miscellany. It took me a while to find my star-shaped cookie cutters.
Finally, there they were. I really like Ateco’s line of graduated cookie cutters. You can get them in all kinds of different shapes and they come in slim, round tin containers that make storage a snap. They are really sturdy and keep their shape, despite being so thin and light-weight. Hooray for good things.
The top portion of the dough is rolled out and frozen before being cut into the star shapes.
The bottom portion of dough is frozen too, after being shaped in the pie plate. The filling goes into the frozen, unbaked crust and is dotted with butter.
And then it’s just a matter of placing the stars on top. The more level my filling was, the easier it was to arrange the stars so that they overlapped a bit. Once assembled, the top is brushed with egg wash and then the entire pie is frozen for about 30 minutes before going in to the oven to bake.
My stars shrunk while baking, and some began to sink in to the pie filling but I like how it ultimately turned out.
The flakey, buttery pâte brisée stars were a big hit and we picked them off our slices and ate them like little cookies.
Overall, this was a cinch to make. There isn’t a lot of prep work for the fruit, as the blueberries just need to be washed and picked over. The stars really were no fuss at all and they are so much more interesting than just a plain solid top crust or even a lattice crust.
It was still way too warm to slice and plate when I took this picture, but we couldn’t wait any longer. The smell of sugary baked blueberries was too strong to ignore. The slices held their shape much better the next day, after the pie had completely cooled. But I do encourage you to enjoy one serving while the pie is still a little bit warm from the oven, with a scoop of quality vanilla ice cream on top. Microwaved pie is not the same as warm-from-the-oven pie. And really, is there anything better in the world that a slice of warm blueberry pie served à la mode with a glass of cold, fizzy ginger beer after supper in July? (No, no there is not.)