The recipe looks good, Italian Cook. The one I was considering appeared in the recent issue of Bake from Scratch magazine. It uses two eggs, however, and more chocolate.
I baked a blueberry pie on Saturday evening. I used the first of the two oil-pie crusts from the King Arthur Anniversary Baking Book, making the larger amount, but with a few changes inspired by the second recipe. I used ½ cup oil and ¼ cup buttermilk. I substituted in ½ cup white whole wheat flour. I used 1 tsp. salt. I used a 9-inch Emile Henry deep pie dish, and after blind-baking the crust, I sprinkled a little Panko over the bottom. For the filling, I needed one that could be partly cooked in advance, since the oil-crust needs to be baked blind, and so will be hot when I add the filling, and I wanted to avoid a top crust.
In Great Pies & Tarts, by Carole Walter (1998), a cookbook that I recently unpacked and had never used, I found “Blueberry Crumb Pie with Warm Blueberry Sauce” (pp. 192-193), The blueberries are slightly cooked in a large skillet with sugar, cornstarch, and water. She put in cinnamon, but I substituted ¼ tsp. allspice, which I prefer in blueberry pies. The berries are then removed with a slotted spoon (I used a plastic skimmer) to a 13x9 inch dish, in thirds, with tapioca sprinkled on top of each third. After 15 minutes, the filling is ready. I cut the streusel recipe in half and reduced the butter so that I only used 2 Tbs. (a scant 2 Tbs., as I’d used ½ tsp. of that butter for jam last week). I deleted the cinnamon and the walnuts. I tented the pie, as directed, with foil for the first 40 minutes, then uncovered it for 10 minutes more.
And what about the juice left from the blueberries? I followed the directions to move it to a saucepan, add water, and bring to “slow boil.” I deleted the crème de cassis or Kirschwasser, as I have none, but just added the required lemon juice. The sauce has a lovely flavor, I can testify, from licking the spoon. I’ll add a note after we cut into it on Sunday.
