This week's TWD challenge was the Blueberry Sour Cream Ice Cream chosen by Dolores of Chronicles in Culinary Curiosity. I do not own an ice cream maker, so I had the option to prepare a previously completed recipe. I chose the Double Crusted Blueberry Pie. Actually, my sister Amy picked the Double Crusted Blueberry Pie. Up until this moment, my kitchen had been a autocracy, but I allowed it to be a democracy just this once. Good kitchen karma, ahhhhhh.........
Apprehension doesn't begin to describe my feelings toward pie dough. Please refer to my Summer Fruit Galette blog in the event you were not present for my very public Crown Royal breakdown. Images of warm blobs of super glue pie dough flashed through my head like an M. Night Shyamalan movie. This could be bad....berry berry bad. I was consumed with dread at the thought of doing this to myself again. I even toyed with the idea of using refrigerated pie dough. Of course, if we were to commit such a baking sin, we would have to make this purchase in our sunglasses so we could not be so easily identified if we were later picked up by the pastry police.
Tisk Tisk! We could never get away with it. And what if it just became a stepping stone? First, refrigerated pie dough. Then what? Cool Whip? Blueberry Pie Filling? I couldn't allow the devil in my kitchen. So, homemade pie dough it is. And breeeeeeeathe....in through the nose, out through the mouth......repeat. After that it was pretty uneventful.
This is how I roll.......
The filling was really easy to make. The only difficulties I experienced was working with....wait for it.....the pie dough. I don't know how one "gently transfers" the pie dough to the dish. My dough transfer was more of a quick prayer and a toss. Whatever works I suppose.
By far, this was the best creation I have made so far. If only there was a piece of it left.
This is how you feel when you eat Double Crusted Blueberry Pie:
Kitchen autocracy restored.