Veract,

There doesn't seem to be much momentum for a volume eating exhibition, so I think we're gonna mainly focus on pies people are making. Maybe I'll make and eat a whole pie Thursday night tho!

Of course, anyone wanting to step up and do some volume pie eating, we'd love to have you take part in this celebration!

Dbz,

I don't think I'll be in the east bay this weekend, but maybe you can have euro bring me some leftover pies!

If anyone else is thinking of making a pie with some delicious strawberries at the height of the season, throw a single crust in a pan, dock it, weight it, blind bake it, let it cool, then fill it with macerated strawberries. Simple.

oT,

I assume macerated means blended with eggs.

Pielebrants,

I have received a couple of requests to extend the pie-making and judging window through the end of the weekend.

Request granted, enjoy the remainder of the week and weekend to make and submit your delicious pies!

I got a large frozen strawberry rhubarb pie at Safeway that comes from a local farm, I hope it's spectacular. Would like to eat the entire thing Thursday but may have to surrender a piece or two to cohabitants.

Who do thy think they are?!

A delicious pluot pi is not to be overlooked!

I may produce another pie just in honor of this time extension, too bad strawberry season is over here!

I just saw this, all hail veract

Hurray! I have been surprisingly busy but was gonna try to get another pie done today. This eases my burden a bit.

Always,

Tips or recipe for blueberry pie with filling that sets up that nicely please!

Absolutely! I will find it and throw it on here for all to see, sir.

Waiting overnight to cut the pie is usually a good call, too.

Confirm. I hate waiting but if you want the ideal slice, you must.

Or you just cut in early deal with it being saucy and make another pie.

Or you make many pies at the same time so the odds of one surviving to the next day untouched increased.

I have analyzed this word problem and solved it as best I could:

Make two pies. Let one sit. While pie 1 is setting, eat pie 2 and think about how much better pie 1 will be. Fall asleep in pie coma. Wake up to freshly, perfectly set pie 2. Eat pie 2.

warm pie > perfectly set pie

You can warm set pie and it stays more set than unset warm pie!

2-crust pie, so use your favorite crust recipe or use Pillsbury. An all-butter crust is also delicious with this filling!

2 pints fresh or frozen blueberries (I prefer fresh)
1 cup sugar
4 Tbsp flour
1 tps cinnamon
1/4 tsp salt
1 Tbsp lemon juice
2 Tbsp butter

Rinse and drain fresh berries. If using frozen berries skip the rinsing. In large bowl combine sugar, flour, cinnamon and salt. Add berries and stir gently to coat the berries with the sugar mixture. Spread the mixture evenly in the bottom crust on the pie pan. Sprinkle with lemon juice and dot with the butter. Add the top crust and cut vents to allow steam to vent/escape. Sprinkle the top crust with cinnamon sugar (THE BEST PART BY FAR).

Cover the crust edges with strips of aluminum foil for the first 30 minutes of baking. Bake @ 350 in the oven for about an hour or until the crust is golden brown and filling is bubbly.

Remove pie from oven, let sit overnight. Do not refrigerate if you want it to set more evenly I think, I recall doing this and it not coming out the way I want it to.

No, then it's reheated pie.

You say that like it's a bad thing.

Chili, most stews, Chowder, pies, all are better reheated than fresh. They're still good fresh! But better the next day. It is known.

Never heard of such a thing

I stand by this recipe btw. Don't go off and make a pie with it that beats mine though

So, eggs are a no-go in blueberry pie? Asking for a friend.

I'm not about to post in that abomination of a subthread but I'd love to know how the role of the egg was misinterpreted...if it even did appear in the ingredients list, I agree with whoever said it was supposed to be as an eggwash for the crust.

Although, a strawberry curd would be pretty hot hmmm...

for pie filling I like corn starch better than flour

Does anyone have a good apple pie recipe?