Recently we celebrated Miss E’s 1st Birthday. To us it was a big deal as we survived the first year with our wits intact for the most part, but to her it was nothing at all. Except for the yummy treats, that got her attention 😉
Thinking back on it now, after the world wind “Fam jam” we had, it’s amazing to think that Miss E has only been with us for 12 months, but in my mind it seems that she’s been here since before the dawn of time. I barely remember what life was like before she came into our lives and can’t imagine a day without her. Through all the sleepless nights, the tears (some were hers, but most were mine), the milestones, and messes, I ‘ll be that cheesy mom who says “She is the best thing that every happened to me”.
If your wondering about the lack of cake, well we had a homemade blueberry pie. Miss E loves her blueberries and who doesn’t like pie.
Blue Berry Pie
2 1/2 cups of all purpose flour
2 tbsp of coconut palm sugar or granulated sugar
1 tsp salt
1 cup of unsalted butter (cubed and kept cold)
1/2 cup of whole milk (3%) add 2-3 tablespoons of milk if necessary
4 cups of fresh blueberries
1/2 cups of coconut palm sugar or granulated sugar
1 tsp ground cinnamon
1/2 tsp of ground nutmeg
1/4 tsp ground ginger
1/8 ground coriander
3 tbsp of flour
For the crust:
In a large bowl blend together your flour, salt , and sugar. Cut the cold butter into cubes, then add to your flour mixture working it together with your hands until it looks shaggy, When all the dry ingredients are combined with the butter make a well in the center and pour in your milk. After the dough begins to stick together knead on a lightly floured work surface for about 5 minutes till the dough is smooth. Divide into 2 and lightly roll into a disc ( try not to work the dough to much, as you want your pastry to be nice and flaky), wrap in plastic and let it rest in the fridge for an hour.
Now for the filling:
First combine your sugar, cinnamon, nutmeg, ginger, coriander, and flour. Give these ingredients a good stir till everything is mixed. Now pour in your cleaned blueberries stir in gently, then add in the lemon juice and make sure that they become completely coated in the mixture.
Place the blueberry mixture in the fridge while you roll out the bottom part of you crust.
Now is the time to preheat your oven. 350 degrees please!
You can lightly flour your work surface or what I do is use a piece of plastic wrap to roll out my dough. This will help make it easier to transfer the dough into your pie tin afterwards. Roll out your crust till the dough is about 1/4 thick or thinner. Once that is done take your pie tin and place it upside down on your crust, now carefully flip both the tin and your crust, gently press the dough into the pan with your fingers. Leave the plastic wrap on the inside of your shell and place back in the fridge. Then roll out the top part of the crust, once that is finished take out the bottom part of your shell and the blueberries. Remove the plastic wrap from your shell and pour in the blueberries, then whisk an egg and lightly brush the edges of the pie, once that is done add the top crust and firmly seal both top and bottom together. Take a knife and trim of the excess pie crust, then using two fingers press along the edges making a ruffle effect or use a fork, which ever tickles you. Cut a few slits in the top to allow for steam to escape and finish by brushing the top with the whisked egg and sprinkle on a little bit of sugar ( this will give it a beautiful golden color).
Now your pie is ready for the oven. Place the pie on a cookie sheet to prevent any messes and get that pie in the oven on the middle rack for about 45- 50 minutes. Please note some oven may take longer to cook then others, but in my case we have an gas range that cooks everything at turbo speed. So if the pie needs to stay in a few extra minutes go for it, you know your oven. When it’s done take it out and let it cool for a bit, then enjoy!