It's the first frenetic week of the Fall semester. And I'm actually faring alright with all the chaos and change, reduced hours of sleep, and crazy rushed morning routines.
And oddly, I am longing so very much for an outdoor clothesline. We've had the perfect line-drying weather this week; breezy and sunny skies in the mid 70s. It makes me want to turn the music loud, hang lemony wet clothes by wood clips just above the freshly shorn grass. And I want to overindulge on freshly baked blueberry pies with vanilla ice cream.
Like the one I baked up just a couple weeks ago for a quiet opening at Zygote Press remembering and honoring one of our friends. And a long overdue pie that he had joked about on the review of my MFA thesis show. Standing under a print that referenced 4 and 20 blackbirds from Sing a Song of Six Pence, asking where the pie was, casually cheerful but with a certain undertone of grumpiness.
Don't pies fix everything?
Summer's Promise Blueberry Pie
Crust:
All-butter double pie crust
Filling:
6 C fresh blueberries, rinsed + stems removed
1/2 tsp lemon zest
1 T lemon juice
1/4 C flour
1/2 C sugar
1/4 tsp cinnamon
2 T butter, cut into small pieces
Egg Wash:
1 egg
1 T heavy cream
Roll bottom crust in 1/8" thick circle on lightly floured parchment to 13" diameter, fit into 9" pie plate, and trim edges around pan. Set aside in refrigerator to chill 30 minutes.
Gently mix berries, sugar, flour, cinnamon, lemon zest + lemon juice in a large bowl. Transfer to chilled crust. Dot with cut butter pieces. Roll out top crust, cut vent holes with cookie cutters, or slit later with knife, and place gently on top of blueberry filling. Press to contact firmly around edges of crust, joining top + bottom layers. Trim, and then crimp with tines of a fork to seal.
Return pie to refrigerator for 30 minutes to chill. Preheat oven to 425º, line bottom shelf with aluminum foil to catch bubble-over.
Whisk egg + heavy cream [or milk] together and brush on top of pie. Place pie on middle rack in the oven and bake for 20 minutes. Reduce heat to 350º and bake 35 additional minutes until juices have thickened and are a hot bubbly mess.
Transfer to a wire rack to cool.