Last night Jeff & I took to the kitchen to have a fun little date! 🙆🏻♀️ Don’t let the picture stray you away- it was seriously so much fun! We made a blueberry pie from scratch (with a delicious crumble for the top) which is difficult enough as it is for me because pie crust is only a whopping four ingredients but if you don’t do it justttttt right, you can completely mess it up.. And lets be honest- I’ve made a few crusts in my time and maybe a handful have actually been done right.. lol! 🤣 If blueberry pies aren’t your thing, you can make whatever pie you and your spouse love! We just recently got a blueberry pie candle and I always have it burning- the only downside is it’s such a tease because you’re always hungry smelling it. So needless to say, we just had to have a blueberry pie.
With this super fun couples challenge, one person has to be blindfolded while physically making the pie- the other person has to instruct what to do by holding the blindfolded persons hands and doing everything to make the pie through them! (Total disclaimer- flour ended up everywhere! But it’s so fun, and the clean up process was actually super fun, too)
Now back to the date challenge: Rules: The person with the least cooking experience has to be the one blindfolded, so, naturally Jeff took that spot (this time) and to top off the fun- you only get three actual verbal instructions for the time you’re making the entire pie- which was harder than it sounds. Believe me haha.
It was definitely an interesting Saturday date night in the Mongelli household- but oh so much fun! 🥰 And the end result was extremely delicious, y’all. We added vanilla icecream and cheers-d our spoons with our first bites loaded on to celebrate the hard work before we dug in.
Here is the yummy blueberry pie recipe we used:
For the Crust:
1/2 cup unsalted butter — diced and chilled
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2-4 tablespoons ice water
Add flour, butter, and salt to a large bowl. Cut your butter in using a pastry cutter. Work in one tablespoon of water at a time.
Flour your surface. Press the dough ball into a disk and roll to about 1/4″ thickness. If it sticks to the rolling pin, place a sheet of wax paper on top of the dough so you don’t have to add more flour. Be sure to flip and rotate your dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate.
Place in pie plate and press to fit. Tuck under any overhang and crimp or use the tines of a fork to decorate the edges. Chill until ready to fill.
This pie crust is great for filling and the recipe makes 1 crust that fits comfortably in a 9″ pie plate. For a bigger pie plate or for a double crust, double the recipe.
For the Pie Filling:
5 cups fresh or thawed frozen blueberries
2/3 cup granulated sugar
1 tablespoon lemon juice
4 tablespoons cornstarch
Preheat oven to 425°F.
Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired.
Carefully stir together blueberries, sugar, lemon juice, and cornstarch. Pour into prepared pie plate.
Top with topping of your choice, we used a crumble.
Place a pie shield around the edge of the pie and place the pie on a cookie sheet.
Bake for 10 minutes at 425° then lower the temperature to 350° and bake for about 30-40 minutes, or until crust is baked through and golden.
For the Crumble Topping:
12 tablespoons unsalted butter
2/3 cup sugar — (brown or white or a combination)
1 1/2 cups all-purpose flour
Grate cold butter into a large bowl.
Add sugar: use all brown or all white or a combination to make 2/3 cup.
Add flour and then, using a pastry cutter, work the butter into the flour and sugar until the mixture forms coarse crumbs.
Tips for the Crust:
- Make sure your butter is COLD and your water is ICE WATER. Cold ingredients yield a better crust.
- Make sure you chill the crust before you fill and/or bake it. Cold crust bakes better than any other kind, especially since this is an all butter pie crust.
I’d love to know if you try this date night in the comments below! Happy dating, y’all! 🥰
xx, Torey Mongelli | Bright Peonies Blog