Tart Blueberry Plum Pie

  I can’t believe we’re halfway through summer already.  Most the time I don’t even want to think about that, but alas, I still find myself counting down the days.  Seasons are so fleeting when you look back on them.  Except winter, it’s the only season that feels like it never ends(to me at least), but that’s probably because I dislike the cold months so much.  I honestly love the hot, humid days where sweat pours down your back and your hair goes haywire.  But really, apart from the weather, what makes those sultry months the best is the abundance of delicious stone fruit!  It’s hard to pick a favorite from the genus, but if I had to choose five favorites, plums would be on the top, alongside peaches and cherries.  Then apart from the stone fruits are blueberries, summer just isn’t the same without them.

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  I about hit rock bottom before I made this pie.  My brain has been in the biggest creativity rut going on three weeks now.  That’s when I ate the most delicious plum and decided that instead of brainstorming how to produce something different, I’d just relax and make a pie.  Not everything has to be different I told myself; find peace in the more mundane things.  Like pie.  It’s nothing knew, but there’s still joy in making the most ordinary of things.  It’s a classic that never goes dull.  So, I sat down and jotted down a pie crust from scratch and went from there.  It’s one of probably a thousand blueberry plum pies out there, but you know what?  That’s okay.

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*How to Weave a Lattice Top for Pies

Tart Blueberry Plum Pie
Serves 8
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Prep Time
1 hr
Cook Time
50 min
Prep Time
1 hr
Cook Time
50 min
CRUST
  1. 2 1/2 cups unbleached all-purpose flour
  2. 3 tablespoons brown sugar
  3. 1/2 teaspoon kosher salt
  4. 1 cup unsalted butter, cold
  5. 5-8 tablespoons cold water
FILLING
  1. 1.5 pounds ripe plums
  2. 1 cup blueberries
  3. 1/2 tablespoon lemon juice
  4. 1 cup granulated sugar
  5. 1/4 cup all-purpose flour
  6. 2 tablespoons cornstarch
  7. Pinch of kosher salt
Egg Wash
  1. 1 tablespoon cold water
  2. 1 egg
Instructions
  1. Preheat oven to 400°F.
  2. In a mixing bowl, whisk together the flour, salt, and sugar. Cut the cold butter into cubes and add to the flour, blend it in till the mixture is crumbly(can use a pastry cutter or pulse in blender to do this, I used a pastry cutter). Push the mixture to the side of the bowl and add 5 tablespoons of cold water and gently toss with a fork till it all comes together and forms a soft ball of dough. If it is dry, add another tablespoon of water(more if needed). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  3. Halve and pit the plums then cut the halves into fourths. Place in a bowl with the blueberries and toss with 1/4 cup sugar, then pour fruit into a strainer and place over a bowl to let the natural juices drip for 30 minutes. In a small bowl, whisk together flour, cornstarch, pinch of salt and the remaining 3/4 cups sugar; set aside.
ASSEMBLE PIE
  1. Prepare a clean flat space for rolling and sprinkle with flour.
  2. Take the dough from the fridge and cut into equal halves. Place one of the halves back in the fridge to use later. Roll the dough into a circular shape that is roughly 12-inch in diameter. Loosely roll the dough onto the rolling pin and slowly unravel from the rolling pin and into a 9- inch pie pan. Align the dough into the pan(making sure not to stretch it) then gently press along the sides and bottom of the pan to fit. Place in the refrigerator(untrimmed)till ready to use.
  3. Roll the second half of the dough out and cut out nine, 3/4-inch wide strips that are long enough to fit over the pie and hang slightly over the edge of the pan. Remove pie pan from refrigerator. Remove the fruit from strainer and place in a clean bowl. Sprinkle the flour/cornstarch/sugar mixture and 1/2 tablespoon of lemon juice on the fruit and gently toss with a spatula. Pour into prepared pie pan. Evenly place the five dough strips along the top of the pie and then weave in the other four (*For visual instruction I will include a helpful video from Saveur demonstrating how a latticed pie is done if you are unsure how it's done). Trim the excess dough off the pie and using a fork, gently press to seal the edges together.
  4. Whisk together the egg and water and brush over the top of the pie. Sprinkle with sugar and place in preheated oven to bake for 10 minutes. Lower the heat to 375°F and bake an additional 40 minutes till the crust is golden brown. Remove from oven and let it set and cool completely for at least 2 hours. Cut and serve with vanilla ice cream.
The Sticky Spatula http://stickyspatula.com/
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2 thoughts on “Tart Blueberry Plum Pie

  1. Amaryllis @ The Tasty Other Reply

    So happy you ate that little plum and made this beautiful pie, Emily- and even happier you’re sharing it! Can’t wait to give it a try!

  2. Terri Betz Reply

    This sounds and looks divine! Following you on Instagram now! Very dreamy photos! I very much like your work! So lovely! Thanks for sharing this! My man’s two favorites, yet I’ve never baked them together! Will let you know how he liked it!

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