October 26, 2015 | Favorites
Pie Crust by Benjamin Baird Deutsch in a Blueberry Pie by His Mom

Penny Drue Baird

           We used Ben’s excellent crust that got him a story in Newsweek years ago for a Sunday dinner but we dropped the pie. That’s Philippe eating the battered pie while I baked another.

Toss into Cuisinart:  1 2/3 cup white flour and 1/3 cup whole wheat cake flour, 6 Tablespoons
cold butter cut in small cubes, and 6 Tablespoons margarine cut up the same way.

Pulse, then with blade running, add 6 Tablespoons of ice water until dough balls up. Then stop.

Dust with flour. Wrap in waxed paper and put in refrigerator for 30 min.

We dropped the pie.

Meanwhile, in a bowl: mix 5 cup blueberries, 1/4 cup sugar, 3 ½ Tablespoons flour, 1/4 Teaspoon cinnamon, and 1 ½ Tablespoons lemon juice.

Roll 3/4 of the dough into a large circle.

Place into a pie plate, fill with berries. 

Roll out the second disk of dough, place over berries, crimp corners of top and bottom together in small pinches.

Philip cleans up the broken pie.

Shape scraps into little leaves to decorate the top. Pierce here and there with a fork.

Brush with a beaten egg yolk and sprinkle with sugar.

Bake 375 for 45 min.

Here is the table for our Sunday dinner that ended with the blueberry pie.

           We always cooked with the kids. All them of them, Ben, Alex and Philip, took cooking classes at Le Notre and Atelier des Chefs in Paris. Ben became our resident pie expert. His best was Peche Blanche with Creme Fraiche. He was written up for that pie in Newsweek when he was about 10... We all love to eat good pie!

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