Blueberry Rum Pie
Happy Independence Day! I have many fond memories of 4th of Julys past -- watching fireworks from my deck, listening to the Mraz Bros band play music at Grand View Lodge, walking in parades with my cheerleading squad, running the local 5 mile race with my mom, and hanging out with my fellow drum corps friends after a full day of marching parades when I was in Blue Stars.
Working in a hospital, 4th of July is just another Friday (although with a slightly higher rate of Trauma Stats), so I didn't get to golf and day drink like the rest of my household, but I am looking forward to grilling at a friend's house tonight!
My contribution to the buffet is this incredibly tasty blueberry pie from my favorite cook book, The Boozy Baker:
BLUEBERRY RUM PIE
For the Crust:
1 1/2 cups flour
1 Tablespoon sugar
1/4 tsp salt
1 stick unsalted butter, well chilled and cut in 1/2 inch cubes
1 Tablespoon dark rum
2-4 Tablespoons ice water
For the Blueberry Filling:
2/3 cup sugar
3 Tablespoons cornstarch
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 cup dark rum
1/3 cup water
4 cups fresh blueberries, divided
1 Tablespoon unsalted butter
To make the crust, combine the flour, sugar and salt in the work bowl of a food processor and pulse to combine. Add the cubes of butter, a few at a time, and pulse until the mixture looks like wet sand. Add the rum and then the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill for at least 30 minutes.
Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges decoratively. Prick the bottom several times with a fork. Freeze the crust for 30 minutes.
Preheat the oven to 350 degrees F and position a rack in the lower third. Bake the piecrust for 15-20 minutes, or until it is pale golden. Remove the crust from the oven and allow it to cool completely.
To make the filling, combine the sugar, cornstarch, cinnamon, salt, rum and 1/3 cup of water in a medium saucepan. Stir in 1 1/2 cups of the blueberries and bring the mixture to a boil over medium heat. Boil for a minute or two, until the mixture is very thick and has turned from cloudy to clear. Remove the saucepan from the heat, add the butter, and stir until melted.
Add the remaining 2 1/2 cups of blueberries to the saucepan and stir to combine. Pour the blueberry mixture into the piecrust and refrigerate for about 2 hours, or until set.
Shake it Up: To make a blueberry sangria pie, substitute fruity red wine for the rum.
Enjoy!!!
Working in a hospital, 4th of July is just another Friday (although with a slightly higher rate of Trauma Stats), so I didn't get to golf and day drink like the rest of my household, but I am looking forward to grilling at a friend's house tonight!
My contribution to the buffet is this incredibly tasty blueberry pie from my favorite cook book, The Boozy Baker:
 |
| Blueberry Rum Pie |
BLUEBERRY RUM PIE
For the Crust:
1 1/2 cups flour
1 Tablespoon sugar
1/4 tsp salt
1 stick unsalted butter, well chilled and cut in 1/2 inch cubes
1 Tablespoon dark rum
2-4 Tablespoons ice water
For the Blueberry Filling:
2/3 cup sugar
3 Tablespoons cornstarch
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 cup dark rum
1/3 cup water
4 cups fresh blueberries, divided
1 Tablespoon unsalted butter
To make the crust, combine the flour, sugar and salt in the work bowl of a food processor and pulse to combine. Add the cubes of butter, a few at a time, and pulse until the mixture looks like wet sand. Add the rum and then the ice water, 1 tablespoon at a time, and pulse until the dough comes together in large clumps. Gather the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and chill for at least 30 minutes.
Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges decoratively. Prick the bottom several times with a fork. Freeze the crust for 30 minutes.
Preheat the oven to 350 degrees F and position a rack in the lower third. Bake the piecrust for 15-20 minutes, or until it is pale golden. Remove the crust from the oven and allow it to cool completely.
To make the filling, combine the sugar, cornstarch, cinnamon, salt, rum and 1/3 cup of water in a medium saucepan. Stir in 1 1/2 cups of the blueberries and bring the mixture to a boil over medium heat. Boil for a minute or two, until the mixture is very thick and has turned from cloudy to clear. Remove the saucepan from the heat, add the butter, and stir until melted.
Add the remaining 2 1/2 cups of blueberries to the saucepan and stir to combine. Pour the blueberry mixture into the piecrust and refrigerate for about 2 hours, or until set.
Shake it Up: To make a blueberry sangria pie, substitute fruity red wine for the rum.
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| Mixing up the crust. Looks like wet sand to me! |
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| My favorite cookbook. |
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| Rolling out the pie crust. |
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| Blueberry filling. |
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| And we have a pie! |
Enjoy!!!
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