First, I want to thank Julie for all of her help with my pie crust angst!
Second, let me make this tribute to Rose: Despite the fact that I effed this up in SO MANY ways, this pie was fabulous. I burned the crust a bit (see item 1 below), the crust had thin spots on the bottom (that burned), I flipped the crust a lot when I was rolling it (see Item 2 below), and I thought I put the uncooked blueberries in too cold, but that actually worked out fine, although I was paranoid for a while (surprise!).
This is the Fresh Open Faced Blueberry Pie from the PPB. Basically, what you do is cook 1/4 of the blueberries into a sauce and then fold in the remaining 3/4 raw blueberries. They are ambiently heated/slightly cooked, and they are amazing!
So, in making this pie crust, I found a couple of things didn’t work for me—[Edit: I am willing to try this again, based on Julie’s thoughts below.]:
1. coffee filter as a blind baking rice holder - This didn’t work for two reasons. First, the coffee filter sucked up a lot of butter. It was saturated, and I’d rather have the butter in my crust. Second, and more importantly, you can’t put a collar of any kind—even homemade—to protect the crust edge with this coffee filter shooting up everywhere. I could have trimmed it, I guess, but I’d just as soon use foil that can also hang over and protect the edge.
2. plastic wrap for rolling crust - It seems that, unless you frequently lift and reposition the plastic wrap, it constrains the dough and doesn’t let it expand further, so you have to flip it a lot to relieve it. However, lifting two overlapped layers of platic wrap, that are touching and sticking to the two other overlapped layers under the dough, is not a pretty picture. Next time, I may try simply rolling on my countertop with a little flour. I know Hector rolls with plastic wrap—I’d love to see a video.
Amazingly fresh tasting, not too sweet—you almost think it’s unsweetened and that the blueberries are just “that good”. I am officially on a PIE JAG! Pie is FUN!!!
By the way —I think I rolled my crust too cold, so it was really hard to roll. Does anyone have any idea what the right crust temperature is for rolling? All the Youtubers seem to roll it out like it’s nothing!