Ugly Blueberry Pie & Limoncello Whipped Cream

The holidays are hectic. When I made this pie on the fly the other day I didn’t intend for it to be so ugly. However, I assure you it was delicious. As for the limoncello whipped cream, it was quick and easy & not to toot my own horn, (TOOT!) but I was quite pleased with how it came out. 

So here’s what I think made my pie ugly (but still delicious). I got a regular pie crust, not a deep dish. When the ingredients overflowed my regular pie crust, the remainder didn’t even half-fill a second crust. So I ended up making another half-round of blueberry filling.  When they went into the oven, fruit & crumb topping were mounded atop each pie. The filling did cook down as I predicted it would, but the juices runneth over. This is why we put pies on foil-lined pans people! For the record, Ugly Pie disappeared just as quickly as Pretty Pie. 

I make ugly pies. I’m not perfect. Who knew?

For your convenience, in the interest in fighting Ugly Pie Syndrome, I have edited the recipe to make one, attractive, deep-dish pie. 

Ugly Blueberry Pie

makes 1 deep-dish pie

Ingredients:

For the pie:

  • 3-4C blueberries (this time of year frozen seems to be cheaper in my area)
  • 1 C granulated sugar
  • 3 tbsp all-purpose flour
  • juice from 1/2 a lemon (about 1 tbsp)
  • 1/8 tsp Kosher salt
  • deep dish pie crust (Go ahead, use store-bought, I won’t tell!)

For the crumb topping:

  • 3/4 C all-purpose flour
  • 6 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 1/8 tsp Kosher salt
  • 1/8 tsp ground cinnamon 
  • 1/8 tsp ground cardamom
  • 6 tbsp cold, unsalted butter

Instructions:

  1. Preheat oven to 400F. 
  2. In a large bowl, combine blueberries, flour, sugar, lemon juice, and salt. Make sure berries are coated well with mixture. 
  3. Pour mixture into a deep-dish pie crust, to avoid Ugly Pie Syndrome, do not mound your filling into the crust. 
  4. In another small bowl combine topping ingredients. Toss with your hands until pea-sized crumbs are formed. 
  5. Sprinkle crumbs evenly over the top of your pie. 
  6. Bake on a foil-lined baking sheet for about 1 1/2 hrs. You will probably have to tent with foil after about half an hour to prevent over-browning. 
  7. Allow pie to cool for several hours before serving. 

The perfect topping for this sweet blueberry pie is a tart limoncello whipped cream. 

Disclaimer: this topping has actual booze in it. It’s not cooked off. So you will want to make/get some regular whipped cream for any kidlets in the house. 

Limoncello Whipped Cream 

Ingredients:

  • 1 C heavy whipping cream
  • 2 tbsp powdered sugar (confectioners)
  • 3-4 tsp limoncello

Instructions:

  1. Using a stand mixer or hand blender with whisk attachment, whip cream on high speed until stiff peaks are formed. 
  2. Lower speed to medium and add in sugar, scraping down the bowl with a rubber spatula as needed. 
  3. When sugar is incorporated, add in your limoncello, one tsp at a time to desired flavor.
  4. Serve immediately, or save in a covered container in the refrigerator until ready for use. 

More for pie-enthusiasts on my Pinterest Board, 3.14

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