This week's TWD was a little messy, but a lot of fun! I've never made a pie or a crust before (unless if graham cracker crumbs + butter counts) so I was really worried. It was especially nerve wracking since I was taking this to my cousin's birthday party and I had no idea how it would turn out. I didn't have a 9 inch pie plate so I made 2 8 inch pies by making 1.5 times of the filling, but using the same amount of dough.
An added bonus of making this pie was the big blueberry sale the supermarkets were having last week... 2 pints of blueberries for 3 dollars! Some TWDers mentioned that the filling was runny, but I wasn't going to add more flour considering there was already 1/2 cup. Instead, I used Cook's Illustrated tip and mashed and cooked 1/2 of the blueberries to make a wonderfully thickened blueberry sauce. This worked wonderfully and the filling was not runny at all. I also reduced the sugar so that the natural sweetness of the blueberries could come out.
Thank god I didn't forget to line the pies with the baking sheets because the filling was bubbling like crazy in the oven. Especially since I used one 9 inch pie dough recipe for 2 8 inch pies, I barely had enough crust so there was a lot of blueberry filling spillage onto the baking sheet. I also had to cut out 5 big holes in order to have enough crust for the top. Overall, the filling was ok, but luckily the crust was so good, it could have carried any type of filling. Everyone at the party liked it.. at least I hope!Thanks to Amy of South in Your Mouth for choosing this recipe, which can be found on her site and in Dorie Greenspan's Baking: From my Home to Yours. Don't forget to checkout the TWD Blogroll!