DOUBLE FEATURE!! Blueberry Double Crust Pie and Feta Quiche!!

I think we’re getting Blueberries from Southern California.

There are all these fruit carts in the city – just out on the sidewalks.  You can almost always find seasonal vegetables and fruits there.  My favorite time of the year is in the summer, where you can get loads of fresh berries – strawberries, blueberries and blackberries for super cheap.  They’re so ripe and fresh and they’re so abundant that they practically give them away.

But something strange happened recently.  The price of fresh berries went down.  At the end of winter.  I was skeptical, but I bought a pint.  They were fresh and delicious.

Most of the time I’m pretty conscientious about eating local grown whole foods.  But it’s the end of winter, and I’m fatigued and under sunned.  FRESH BLUEBERRIES, y’all!!!

I coudn’t help myself.  I made a Double Crust Blueberry Pie, plus a Feta, Red Pepper, Mushroom, and French Tarragon Quiche.

I put an egg wash on the pie.  Just whipped up some egg whites and rubbed it on the top crust.  Sprinkle it with cinnamon sugar, and It will make a very glossy, professional looking crust.  Wash your hands first, dummy.

The quiche came out great too.

Here’s a recipe for the Blueberry Pie Filling:

Take 3 pints of blueberries and put them in a large mixing bowl.

Add 3 tablespoons of granulated sugar.

Add 3 tablespoons of cornstarch

Zest one lemon over the bowl

Mix.

Put the berries inside the pie shell and cover with the top crust.  (egg wash optoional – WASH YOUR HANDS, DUMMY)

Bake at 425 for 15 min.  Turn the heat down to 350 and bake for another 35-45 min.  Use your head.  You’ll be able to see and smell when it’s done.

Let it cool for two hours and then refrigerate over night.  The cornstarch will firm up the runny berry juice.

What’s that?  How do you make the crust?  Funny you should ask.  I’ll be offering classes in that very thing, shortly.

You’ll be able to come bake with me at different locations around New York City.  Sorry to be mysterious, but if you’re really dying for a lesson, I offer private baking sessions too.  Email me at piefolk@gmail.com

Enjoy the Pies, Jerks.