Diane's cooking journey! Diane超愛煮: My Blueberry Night 我的藍莓夜

I'm fascinated with everything about blueberry, blueberry pie, blueberry muffin, blueberry tea, even the film, my blueberry night!! I barely see blueberry pie in UK, maybe it's American thing,anyway, I just LOVE blueberry! It's my first time to make the pie, overall it's not sweet enough and the pastry is too thin, but... it's still good!
有沒有人這麼愛藍莓?!偏偏台灣沒有新鮮藍莓,所以我在這要瘋狂吃藍莓產品,在我的藍莓夜電影裡,女主角說,藍莓派從來都不是最受歡迎的甜點,大家比較喜歡蘋果派,巧克力蛋糕等等,但餐廳老闆為了女主角,天天做藍莓派等他回來時可以吃,呼~~浪漫

All ingredients
所有食材
1. Shortcrust 300g 麵酥300克
2. All butter Puff pastry 300g 千層麵酥300g
3. 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first) 6杯新鮮或冷凍藍莓(冷凍的要先退冰,瀝乾)
4. 1/2 teaspoon lemon zest 1/2茶匙磨碎的檸檬皮
5. 1 Tbsp lemon juice 1湯匙的新鮮黃檸檬(萊姆)汁
6. 1/4 cup all-purpose flour (for thickening) 1/4杯的麵粉(為了增加稠度)
7. 1/2 cup white granulated sugar 1/2杯的白糖
8. 1/4 teaspoon cinnamon 1/4茶匙的肉桂粉
9. 2 Tbsp butter (unsalted), cut into small pieces 2湯匙的無鹽奶油,切小塊小塊
Egg Wash 刷蛋液
1. 1 egg 一顆蛋
2. 1 Tbsp mike 一湯匙的牛奶
Note: 茶匙和湯匙的量是不一樣的喔!可以去買專門量甜點的容器,還有量杯,甜點需要精準一些的分量,要不然很容易失敗喔!

Step 1 步驟1
Prepare the 300g shortcrust. Roll out half of the dough to 1/8-inch-thick( 3mm) circle on a lightly floured work surface, about 13 inches in diameter.you can use big plate to cut the edge!
我準備了兩種酥皮,底下是一般麵皮(沒有一層層的口感), 300g,然後桿成約3mm厚,直徑大於比9吋大的烤盤,最後用大圓盤的邊邊切割成圓形

Step 2 步驟2
Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch (1 cam) over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.
將剛剛桿好的麵皮鋪到烤盤裡,邊邊高度要近於烤盤邊緣,放進冷藏30分鐘

Step 3 步驟3
1. 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first) 6杯新鮮或冷凍藍莓(冷凍的要先退冰,瀝乾)
2. 1/2 teaspoon lemon zest 1/2茶匙磨碎的檸檬皮
3. 1 Tbsp lemon juice 1湯匙的新鮮黃檸檬(萊姆)汁
4. 1/4 cup all-purpose flour (for thickening) 1/4杯的麵粉(為了增加稠度)
5. 1/2 cup white granulated sugar 1/2杯的白糖
6. 1/4 teaspoon cinnamon 1/4茶匙的肉桂粉
磨碎檸檬皮,檸檬榨汁,我準備了冷凍及新鮮藍莓(<---它太貴了),用圖片的量杯量糖及麵粉

Step 4 步驟4
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl
混合藍莓,糖,麵粉,肉桂粉,檸檬皮和檸檬汁

Step 5 步驟5
Transfer mix blueberries to the chilled bottom crust of the pie pan. Dot with butter pieces.
將剛剛混合好的藍莓,平均的鋪到麵皮上,把兩湯匙的奶油,切小塊小塊平均分配在盤中

Step 6 步驟6
Roll out the other puff pastry to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.
用另一塊300g千層酥皮,桿成一樣的厚度大小面積,鋪到烤盤上,邊邊與底下的酥皮接合起來,然後打摺,放進冷藏30分鐘

Step 7 步驟7
Whisk egg and milk together to make an egg wash.Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened.
將一顆蛋打碎,混合1~2湯匙的牛奶,刷在麵皮上,烤出來會有金黃色效果!麵皮劃4刀,在烤的過程中,藍莓才不會爆炸!放進烤箱,210度約考20分鐘,然後溫度降為180度約烤30分鐘