Blueberry Buckle Pie
2013 APC Crisco National Pie Championships Professional Division
Honorable Mention Fruit and Berry
Matt Zagorski, Arlington Heights, IL
2 Cups All Purpose Flour
½ Cup Cake Flour
1 Tbsp. Powdered Sugar
½ tsp. Salt
½ Cup Butter Flavored Crisco, cold
½ Cup Whole Butter, salted, cold
¼ cup Sour Cream
½ Cup Water
Cut the fats into ¼” pieces. Once cut, place the cut fats in the freezer to harden. Combine the flours, powdered sugar and salt in a food processor and combine - about 30 seconds. Once the drys are combined, scatter the very cold Crisco and butter pieces over the flour mixture and process thoroughly using 10 one second pulses on the food processor. Make sure the mixture has no fat bits larger than small peas. If so, pulse one or two more times. Remove to a large bowl. Combine the sour cream and water in a glass or bowl and stir combine. Sprinkle 4 Tbsp of the sour cream mixture over the flour mixture and with a fork use a folding motion to incorporate. Add enough additional water that the dough just comes together. It should be slightly damp, cold and hold together when squeezed. Divide the dough into 2 piles, shape into balls and flatten each into a 6-8 inch disk. Wrap each in plastic wrap and refrigerate at least 2 hours – best if overnight. Before rolling out, let the dough come to just below room temperature. This should take 6-7 minutes. The dough should be slightly cool to the touch. Roll to a to desired thickness and place in pie pan. Place the pan with the rolled out dough in the refrigerator to chill for at least 40 minutes. After 40 minutes in the refrigerator, place the dough and pie pan in the freezer for 20 Minutes. While the dough is in the freezer, pre-heat the over to 400 degree F.
After 20 minutes in the freezer, take the dough and pie pan out of the freezer, line the bottom of the pie shell with a parchment circle and then add about 1 to 1.5 lbs of ceramic pie weights. Place the pie shell on a cookie sheet and bake on the floor of the oven for 20 minutes. After 20 minutes, remove the weights and parchment paper. Dock or prick the dough with a fork to let air escape and return the shell to the middle rack of the oven to cook for another 6-8 minutes more or until the bottom of the crust is golden brown. If the crust starts to bubble, prick it again with a fork. When the pie crust is golden brown, remove it from the oven and let cool completely before filling
Cream Cheese Filling
16 oz Cream Cheese
2 packages of Wilde Thyme Food’s Blueberry Buckle Dip mix
2 Tbsp of fresh lemon juice
1 cup of fresh blueberries
1 cup Cool Whip
Place the first 3 ingredients in a stand mixer and combine. Fold in the Cool Whip and blueberries. Fill the cooled graham cracker crust with blueberry cream cheese filling. Smooth over with an offset spatula and set aside.
4 Tbsp Sugar
4 tsp corn starch
½ cup of water
2 cups blueberries
2 Tbsp fresh lemon juice
In a small sauce pan, mix the sugar, cornstarch, water, blueberries and lemon juice. Cook and stir until thickened. Cool down in an ice bath.
2 cup Whipping Cream
5 Tbsp Sugar
In a stand mixer, whip the whipping cream and sugar to stiff peaks. Set aside.
Spread the blueberry topping over the blueberry cream cheese filling. Garnish the edge of the pie with the whipped cream. You will not likely use all of the whipped cream. Chill for at least 2 hours before serving.