Tuesdays With Dorie: Double-Crusted Blueberry Pie

Alright, this post is seriously photo-heavy--sorry. But I couldn't help it; I'm excited. It's my first week as a Tuesdays With Dorie baker and I couldn't be happier about my decision to join the group, or this week's recipe: Double-Crusted Blueberry Pie. Kudos to Amy of South in Your Mouth, who chose the recipe.


To be honest, most of my photos were taken of the one lonely single-crusted blueberry pie I made with leftover crust -- I just couldn't get over how gorgeous the filling looked spilling out of the ramekin. But despite my usual aversion to pie crust (it's weird, I know), I went for the full double-crust, and I'm so glad I did.

Dorie Greenspan made me a crust convert. Not just me, but the boyfriend, too. We're both die-hard crust haters and yet this one had us drooling. Go figure. Boyfriend (side note: one of these days I'll come up with a more clever nickname or go for the classier first initial) swears it's the sugar, but I have my doubts. I'm pretty sure Dorie Greenspan is just a magician.

And I felt like a magician too when I turned this:


Into this:


Using only these two handy dandy tools:


I didn't know if I could make the crust successfully without a food processor, but it wasn't even that hard with a basic pastry cutter, and I felt way more accomplished than if I had just pressed a few buttons. With that said, I still wouldn't have minded to have been able to use a food processor. Convenience is a beautiful thing.

More food porn below!






Visit Tuesdays With Dorie to find the full list of food bloggers participating in this week's event. Have fun!