Healthy New Year??? Nah...

I wanted to start the New Year healthy.  Really I did. 
Then I quit smoking.  Which in turn makes everything I've ever baked and then eaten taste like heaven.  I am not kidding when I say I was born to make pies.  I am still working on my bread skills though.  But pie?
  My favorite has to be apple or peach.  I make tons of apple pies every year and share them with just about any new friend or neighbor who happens upon my life!  I am picky about crusts....I like mine thick with apple pie, but I prefer a thinner one with peach.  I don't like cherry pie...I know that many men do though and its a very good pie to make for the one in your life! 
So begins my adventure with the beautiful blueberry pie!  I love blueberries in my smoothies, in my pancakes, and in my delicious blueberry crumb cake....
This pie took on a world of its own because I decided to go ahead and try an all butter crust....
I liked it a lot!!!  But.....I feel more comfortable using my own trustworthy butter/shortening crust.  This however was not bad....and pastry chefs everywhere rave about using all butter for pie crusts....
However, one bite of this delicious super antioxidant fruit and you will fall in love....Hidden under the layers of sweet crust is a beautiful glossy berry dressed in blue....and waiting for you to take a bite!


BLUEBERRY PIE

Perfect All-Butter Piecrust

Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor.  Add 1 diced stick cold butter; process until combined.  Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal.  Add 1 tablespoon white or cider vinegar.  Gradually pour in 1/3 cup ice water, pulsing about four times until combined.  Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter).  Wrap in plastic wrap and press into a 1-inch thick disk; refrigerate at least one hour befor rolling out.

Blueberry Filling

Simmer 3 cups blueberries with 1/2 cup maple syrup until the mixture reduces by half, about 20 minutes.  Pour into a bowl; stir in 4 cups of blueberries, 1/2 cup maple syrup, 3 tablespoons quick-cooking tapioca, 1 tablespoon lemon juice, 1/4 teaspoon nutmeg and 1/4 teaspoon salt.  Cool completely, then pour into pie shell; dot with 4 tablespoons butter.

The Pie Itself!

1.  Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
2.  Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (above).
3.  Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang.  Roll up or pinch the overhang to seal.
4.  Place a foil lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees.  Wrap an oiled wide band of foil around the pie edge to protect the crust.  Make slashes in the top of the crust; chill for 30 minutes.
5.  Reduce the oven to 400 degrees.  Bake the pie for 30 minutes.  Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown,about 30 minutes; cool before slicing.