I love fruit pies, but sometimes the ice cream on top (which in my mind is an absolute necessity) adds too much sweetness to the already sweet fruit. This ice cream recipe, from Gourmet magazine, is fantastic, a little sweet but also tangy, and a perfect foil to the pie. You can substitute sour cream for the Greek yogurt.
Blueberry Pie – adapted from Abby Mandel’s recipe, Chicago Tribune
- Fool-Proof Pie Dough, doubled, or store-bought pie crust
- 4 pints blueberries
- juice of 1/2 lemon
- grated lemon zest from 1 lemon
- 2/3 cup sugar
- 1/4 cup instant tapioca
- 1 TBS flour
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp salt
- 2 TBS unsalted butter, cut into small pieces
Preheat oven to 400 degrees with a rimmed baking sheet inside.
Combine blueberries, lemon juice and lemon zest in a large bowl.
In a smaller bowl, combine sugar through salt.
Add sugar mixture to blueberries and stir gently to coat.
Roll out pie dough for the bottom crust and transfer to a 9” pie plate.
Pour blueberry mixture into the pie plate and dot with butter.
Roll out dough for top crust and place on top of the pie, crimping the edges. Cut slits for steam to escape.
Bake pie on the baking sheet for 50 – 60 minutes, or until crust is a deep golden and the fruit is bubbling; you may need to cover the edges with aluminum foil or a pie ring if they get too brown.
Greek Yogurt Ice Cream – adapted from Gourmet magazine
The ice cream can be made up to 3 days ahead; if you make it the day you’re serving it, it needs 4 – 6 hours to harden in the freezer before serving.
- 16 oz container 2% plain Greek yogurt
- 1 cup heavy cream
- 1/2 cup 1% milk
- 3/4 cup sugar
- 2 tsp fresh lemon juice
- 1/2 tsp vanilla
Combine all ingredients in a blender and puree until smooth and the sugar has dissolved. Refrigerate mixture (in blender) until quite cold.
Freeze in an ice cream maker according to directions, then transfer to a freezer-safe container to harden. Let soften at room temperature for about 20 minutes before serving.