Several years ago, my green-thumbed friend and neighbor
|dough for a standard double crust 9 inch pie||.|
|fine sea salt||.||.|
|lemon juice, freshly squeezed||.|
One 9 inch pie plate | An expandable flan ring or 12 inch round cardboard template | A ½ inch round pastry tube | A baking stone or baking sheet | A foil ring to protect the edges of the crust
Remove the dough for the bottom crust from the refrigerator. If necessary, let it sit for about 10 minutes, or until it is malleable enough to roll.
On a floured pastry cloth, pastry mat, or between two sheets of lightly floured plastic wrap, roll the dough into a ⅛ inch thick disc, 12 inches in diameter or large enough to line the bottom of the pie plate and extend slightly past the edge of the rim. Lift the dough from time to time and add flour as necessary to keep it from sticking. Before measuring the dough, make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plate. Use the expandable flan ring, or a small sharp knife with the cardboard template as a guide, to cut a 12 inch disc of dough.
Transfer the dough to the pie plate, easing it into place. If necessary, trim the edge almost even with the edge of the plate. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.
Wash the berries and dry them thoroughly on paper towels.
In a medium saucepan, stir together the cornstarch and water until the cornstarch is dissolved. Add the sugar, salt, and berries. Over medium heat, bring them to a boil, stirring and crushing the blueberries (most of the elderberries will remain whole). Reduce the heat to low and simmer for about 1 minute until thickened. Stir in the lemon juice and scrape the mixture into a bowl to cool to room temperature.
Transfer the berry mixture to the dough-lined pie plate. Moisten the border of the bottom crust by brushing it lightly with water.
Roll out the dough for the top crust large enough to cut a 12 inch disc. Use the expandable flan ring, or a small sharp knife with the cardboard template as a guide, to cut the disc of dough.
To create a berry motif, use the
Place the top crust over the berry filling. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using your forefinger and thumb or a fork. (If you did not make the berry motif, use a small sharp knife to make 5 evenly spaced
Forty-five minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or baking sheet on it. Place a large sheet of nonstick aluminum foil or foil lightly coated with nonstick cooking spray on top of the stone to catch any juices.
Place the foil ring on top of the pie to protect the edges from overbrowning and set the pie on the foil-topped baking stone.
Cool on a wire rack for at least 2 hours before cutting. When set, the filling will remain juicy with just a little flow. Serve warm or at room temperature.
Room temperature, 2 days; refrigerated, 4 days.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.