August is a bright and sunny month, kinda like the lemons in these pictures. 🙂
I’m celebrating this entire month, as it is my last weeks of being twenty-something. This recipe is extra special for the Leo and Virgo readers. I was born on August 24, 1986 and I made this Blueberry Sage Braided Crust Pie in celebration of three decades of awesome.
Who loves being a 90’s baby?
Blueberry Sage Braided Crust Pie
Two crust design trails and some easy measuring made this cute braided crust come to life. Endless hours went into planning and executing this post. Making really awesome pies has officially turned into a passion filled baking mission for me. I’m obsessed with fresh, natural ingredients. The essence of lemon, sage, vanilla, and blueberries in this pie makes it the perfect way to enjoy the dog days of summer.
The filling ingredients are pretty straight forward.
Let’s talk about a lattice crust with two braids.
The first time I tried this crust I didn’t plan for it properly (at all actually). I used the bigger dough disc for the bottom (like I usually do). But, when you have this many details on your top crust, use the bigger half for the top. If you have a kitchen scale measure the top crust as 2/3 of the dough and the bottom as 1/3. If not, eyeball it. I didn’t want to have to make extra pie crusts, so I did a little planning on the second go around.
Nothing insanely strategic. Just a sharpie and the edge of a parchment paper box.
Pie crust stencil? Yeah! Definitely going to develop this concept further and send free printable versions to my e-mail subscriber list. They get the VIP treatment (aka freebies). 😉
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Pie Crust Design Tutorial
The key is making the individual pieces on parchment paper so when they get too warm to work with, you can chill them for 15 minutes. It takes time. Be patient, stick with it and breathe. You got this.
Have you ever looked up life changing events that happened on your birthday?
The year Hurricane Andrew hit Miami, August 24th, 1992, we were living in the Florida Keys. Of course we lost power. I remember that the only lights we had around the table that year were my birthday candles.
When I did a quick google search I learned that on August 24th in 79 A.D., the volcano Mount Vesuvius erupted, destroying the city of Pompeii and the others around it. Yikes!
Ok your turn!
Mrs. Jennifer Irizarry
Blueberry sage pie filling with sage crust.
2 hrPrep Time
45 minCook Time
2 hr, 45 Total Time
- 2 1/2 cups all purpose or pastry flour
- 2 sticks of unsalted butter, chilled and cubed
- 3/4 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons ice cold water, divided
- 2 tablespoons chopped fresh sage
- Pie filling
- 5 cups fresh blueberries, washed and stems removed
- zest of one lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1/4 cup corn starch
- 1 egg
- Cube butter up and chill for 20-30 minutes in freezer.
- Measure flour 4.25 oz = 1 cup, place in large mixing bowl.
- Add in sugar, salt and chopped sage.
- Cut in cold butter with a pastry cutter until it is broken up in pea sized chunks and well incorporated into the flour mixture.
- Starting with two tablespoons, add water. Mix around with a spatula.
- Repeat with two more tablespoons.
- At this point you should start using your hands, kneading the dough to make it stick and clump together.
- Add last two tablespoons one at a time and mix in with hands.
- If the dough feels too wet, dust with flour.
- Form the dough into a large ball. Divide the dough into 2/3 and 1/3. The larger one will be for the bottom crust.
- Roll each ball into a disc and flatten down to 1 inch.
- Wrap both crust discs in plastic and chill for at least one hour. Preferably two hours.
- Meanwhile, toss blueberries, sugar, cornstarch, lemon zest + juice, and vanilla extract in a large bowl.
- Let macerate on the counter while you prepare the crust.
- Preheat oven for 425 and place on rack in the center and the other in the lower thirds of the oven.
- Lightly butter a 9 inch glass pie dish and fit your bottom crust into it. Leave the overhang for now and chill while you assemble the top crust.
- Using parchment paper and a sharp knife, design and assemble the top crust.
- Once all components are ready, assemble the pie.
- Your oven is preheated when your oven thermometer tells you its the correct temp (don't trust the beep!) A hot oven is key to a crisp, flakey crust.
- Brush the pie with egg wash and sprinkle with sugar.
- Bake on lower 1/3 rack for 15 minutes.
- Take out and put on pie shield. Continue baking at 425 5 minutes more.
- Raise the pie to the center rack and lower temperature to 375.
- Continue baking for another 30-35 minutes until the crust is golden and the filling is bubbling.
- check on the pie after 20 minutes and if the crust is getting too dark you can turn the oven down to 360
This post was inspired by Kale & Caramel, who was inspired by a pie crust recipe from The Kitchn. And now, this Blueberry Sage Braided Crust Pie recipe is third generation amazing! Enjoy!