Peach Blueberry Pie #32

I'm not sure what happened to this pie. I tried, people. I tried. But clearly I didn't try hard enough.

I've been looking forward to this pie since I started this experiment and it really didn't work out. It was one of the soupiest pies that we've had. The day we made this pie (and I mean "we" because I enlisted Ryan's help and we also had an audience--consisting of several of my nieces and nephews--who was watching our every move and sneaking pie dough when our backs were turned), we also made at least 4 other pies.

There was a small army of family flocking to my parent's house for dessert that night and we wanted to provide.

Luckily all the pies worked out well. This one, however, was not worth the sweet Utah peaches that we put into it. The taste wasn't awful, but no one (besides me, of course) even wanted to try it because it looked like a peach soup with pie crust croutons.

Not exactly how I wanted to show off for my family 2,000 miles away.

But then again, I'm happy for the learning experience.

Any way, I'm guessing that somehow we overlooked the thickener, or the recipe didn't call for enough, or maybe we cooked the peaches too long? I don't know. I'm still working on a solution and luckily peaches are still in season, so this is not the last time I'll visit this subject.

However, if you try this recipe, know that the crust is awesome and the taste is great too--just make sure you put that cornstarch in (and maybe a spoonful of flour as well...just for good measure).

Peach Blueberry Pie
(Recipe adapted from Tyler Florence)

Pastry:
2 cups all-purpose flour, plus more for rollingFilling:
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed


2 pounds peaches, pitted and sliced
1 pint blueberries
1/4 cup sugar
1/2 lemon, juiced
1 1/2 tablespoons cornstarch
2 tablespoons butter, cut into bits
1 egg, beaten with a drizzle of water

DIRECTIONS:
For pastry--Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.)

Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
Preheat the oven to 400 degrees F.

Move the oven rack to the bottom third of the oven.

Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.

Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. 

Cranberry Blueberry Pie # 26

Well friends, I made it half way!

[insert applause, here]

Truthfully, I made it halfway a few weeks ago and I am proud to say that I'm well past that mark right now (I just haven't had enough time to blog about these pies...so, more to come this week).  

[insert another applause, here] 

Thank you, thank you.

I've been reading The Pie and Pastry Bible recently which contains a little different pie dogma than what I've previously been reading. I've experimented with a few of their ideas, one of which is placing your pie on the bottom rack or even on the floor of your oven for the first 15 minutes of baking. It supposed to give you a great bottom crust and keep it from getting soggy during cooking. I think it's a great idea, but I haven't had much success with it yet (and it definitely didn't work out well for this pie), but if you try it and it works for you, please let me know. I think I kept it on the bottom a little too long (for this pie and another one) and the crust became impossible to cut through. I swear it's got to work at some point.

Another little tidbit from this book is that it claims to have the first pie that was posted on the internet, a cranberry blueberry pie. 

Honestly, I'm not sure how anyone could gauge that this was the FIRST pie on the internet, but I feel compelled to put it back on the internet (and while I didn't try very hard, I never found this recipe in a google search). It also piqued my interest because we've had the best blueberries lately (I swear they shouldn't be in season yet) and we've been eating a lot of dried cranberries and fresh blueberries mixed into our morning breakfast. So, altogether, it seemed like a perfect pie to try.

However, my 26th pie was just okay. Ryan and the rest of the tasters gave the crust two thumbs up (the vinegar seemed to make it a little more delicate and gave it a good flavor) despite the hard bottom. Which only leads me to wonder if the crust reviews were positive because the cranberry blueberry filling had a weird texture (which I think is because I paired dried fruit with fresh fruit).

The bottom line is, it wasn't an awful pie, but definitely not my best. I would like to try it again with fresh blueberries and fresh cranberries, which I think would make a better combination--of course, we'd have to adjust the sugar level and not make this pie in June when fresh cranberries are unavailable in Manhattan (because believe me, I checked), but those are small details that I think would be worth working out in the future.

On another positive note, I'm happy to present the first internet pie recipe, back on the internet.

Cranberry Blueberry Pie

(adapted from The Pie and Pastry Bible)

Basic Flaky Pie Crust:

14 tablespoons cold, unsalted butter

2 1/4 cups all-purpose flour

1/4 + 1/8 teaspoons salt

1/4 teaspoon baking powder

5 to 7 tablespoons ice cold water

1 tablespoon cider vinegar

Topping:

2 tablespoons of milk

1 tablespoon of sugar

Cranberry Blueberry Filling:

1/2 cup sugar

2 tablespoons cornstarch

2 teaspoons finely grated lemon zest

2 tablespoons freshly squeezed lemon juice

pinch of salt 

1 tablespoon unsalted butter

4 cups Blueberries, rinsed and dried

1 cup dried cranberries

DIRECTIONS:

For Crust--In a large mixing bowl, combine flour, salt, and baking powder. Cut cold, unsalted butter into flour mixture until it resembles coarse meal or small peas. Add the cider vinegar and 5 tablespoons of cold water and use your hands to combine into a ball. If mixture is having a hard time sticking add two more tablespoons of cold water (or whatever is needed).

Once mixture is formed into a ball, split in two, form each side into a ball and flatten into two round discs. Wrap in plastic wrap and set aside in the refrigerator for at least an hour.

For Filling--In a medium bowl, stir together the sugar, cornstarch, lemon zest, lemon juice, and salt. Add the blueberries and dried cranberries and toss to coat them. 

Roll out bottom pie crust to a twelve-inch round. Gently move pie crust to pie pan and line so that the crust rests in the pan (no stretching and no folds) so it evenly hangs over the edge of the pie pan (about one-inch). Once bottom crust is in place, transfer the berry mixture to the pie shell. Cut the tablespoon of butter into chunks and dab over the top of berries.

Roll out top crust to a ten-inch round and drape over the berry mixture. Trim overhang to an even one-inch and tuck the overhang under the bottom crust border. Crimp the boarder using a fork or your fingers.

Cover the pie loosely with plastic wrap and freeze it for 1 hour before baking (this will keep the crust from shrinking).

Preheat the oven to 425F at least 20 minutes before baking. Set an oven rack on lowest level and place a baking stone or baking sheet on it before preheating. If using a baking stone, cover with a piece of foil to catch any juices.

Once oven is heated, remove pie from freezer, brush top crust with milk and sprinkle with sugar. Place the pie directly on the foil-topped baking stone or baking sheet (note: do not remove stone or sheet from the oven, just place the pie on top of it) and bake for 40-50 minutes until the filling is thickly bubbling. (Note: after 30 minutes, you may need to protect the edges from overbrowning with a foil ring.)

Cool the pie on a rack for at least 4 hours before cutting. When set. The berries should remain juicy but will not flow out of the crust

Will keep at room temperature for 3 days

Bluebarb Pie # 23

This, my friends, is the new winner of 2010. Ryan and I both agree that it's one of the best, if not the best, that we've had all year (and that's saying a lot from people who have eaten more than 23 pies this year).

I was skeptical of the blueberry and rhubarb combo, but after the first taste, I realized I was SO wrong. As far as blueberries go, I love to eat them with some type of lemon accompaniment. I love their sweetness coupled with a little bit of tang and I had underestimated how wonderful the tangiest of all pie fillings: rhubarb, would accompany these blueberries. It was brilliant. And, if you don't mind me saying, far superior to any of those strawberry rhubarb combos. 

And then on top of that...don't you love the name?

That was probably one of the only reasons that I made this pie to begin with. But I'm pleasently surprised that a perfect pun accompanies such a perfect pie.

Honestly, I really don't know what else to say. This pie is a winner. The crust is simple, yet (and excuse me for using this word again) perfectly paired with the flavor and texture of the filling.

It's blue ribbon bluebarb, my friends. It's going to be hard to top this one.

Bluebarb Pie

(adapted from "Bubby's Homemade Pies")

All-Butter Crust

5 to 6 tablespoons ice cold water

2 cups all-purpose flour

1/2 teaspoon salt

11 to 12 tablespoons cold unsalted butter

Filling:

3 cups Blueberries, Sorted and cleaned

3 cups (1 1/2 pound) rhubarb, cut into 1/2-inch pieces

1 cup sugar, plus extra for sprinkling on the top crust

1/3 cup all-purpose flour

1 lemon, zested and juiced

Pinch salt

3 tablespoons unsalted butter, melted

For the crust: Measure out the flour (unsifted) by leveling off dry measuring cups, and add the flour to the large bowl. Add the salt to the flour and give it a quick stir to combine evenly.

Use cold butter, measure out the amount you need, cut into small cubes and add to the flour. Break up any pieces that stick together and toss them all to coat them with flour. (If it is a warm day, chill this mixture briefly in the freezer before continuing.)

Using a pastry cutter, press the blades through the mixture, bearing down repeatedly like you would to mash potatoes. Repeat the gesture until the largest pieces of fat are the size of shelling peas and the smallest are the size of lentils (none smaller). Re chill if necessary.

Add water and toss to coat the small balls of butter. Use your hands to mold the dough into a ball. Sprinkle more water on the top if it is crumbly. Spilt ball into two and form two discs. Wrap in plastic wrap and chill in the refrigerator for at least an hour.

For the filling: Preheat the oven to 450F

In a large bowl, combine the blueberries, rhubarb, sugar, flour, zest, juice, salt, and melted butter. Lightly toss the fruit and filling ingredients and set aside.

Roll out the bottom pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Re chill the pastry if necessary.

Scrape the filling into the bottom crust and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in top crust (unless you are a rebel like me and make a lattice crust) and sprinkle it lightly with sugar. This pie is particularly beautiful if small round vent holes are stamped in the top crust--when the blueberry juice spills out, it looks like a blueberry.

Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blond. Turn the oven down to 375F, and bake for at last 30 minutes more, or until the crust is golden brown and visible juices are thickened and bubble slowly through slits in the top crust.

Cool the pie completely before cutting, at least a few hours. Serve it at room temperature. Store the pie uncovered at room temperature, up to 3 days (if it lasts that long).

Blueberry Pie with a Cornmeal Crust #12

For the most part, I'm trying to turn over a new leaf in my life and follow recipes, but not really with this guy. I hyped up the lemon flavor in this pie. I'm sorry I didn't really follow it, but to be totally honest, I'm not that sorry. I loved this pie. I think it turned out very nicely, and in fact, if...no WHEN I make it again, I'm not going to change a thing (I mean, I'm not going to change the extra lemon).

I happen to think that lemons and blueberries are perfectly suited for one another so I couldn't resist adding extra lemon juice and a little bit of lemon peel. So sue me.

One of my favorite parts of the pie was the cornmeal crust (and I promise I didn't change a thing). It had a nice smell while it was cooking--something like sweet blueberry cornbread--and more importantly I really liked the taste. I think the cornmeal added a little more substance to the pie crust, but it was still flaky. Really, it was delicious. But enough about the crust, I really liked the whole thing. What more can I say? Make it!

Blueberry Pie with a Cornmeal Crust

Crust:

2 1/2 cups all purpose flour

1/4 cup cornmeal (preferably stone-ground, medium grind)

3 tablespoons sugar

3/4 teaspoon salt

1/2 cup plus 6 tablespoons (1 3/4 sticks total) chilled unsalted butter, cut into 1/2-inch cubes

1/4 cup vegetable shortening, cold, cut into 1/2-inch pieces

4 tablespoons (or more) ice water

Filling:

5 cups fresh blueberries (about 27 ounces)

3/4 cup sugar

2 tablespoons cornstarch

2 tablespoons flour

2 tablespoon fresh lemon juice

Zest from one lemon

Milk (for brushing)

1 1/2 tablespoons sugar

For crust:
Blend flour, cornmeal, sugar, and salt in processor. Cut butter and shortening into mixture until it resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps begin to form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Divide dough in half; flatten each half into disk. Wrap disks separately in plastic and chill at least 1 hour.

For filling:
Combine blueberries, sugar, cornstarch, lemon juice, and zest in large bowl; toss to blend. Let stand at room temperature until juices begin to form, about 30 minutes.

Preheat oven to 400°F. Place rimmed baking sheet in bottom of oven. Roll out 1 dough disk to 12-inch round. Line 9-inch-diameter glass pie dish with dough and gently press dough into pie dish, pressing any cracks together as needed to seal and leaving dough overhang. Spoon filling into pie crust.

Roll out second dough disk and carefully and evenly invert dough atop filling. Trim overhang of both crusts to 1 inch. Fold overhang under and press to seal. Crimp edges decoratively. Cut five 2-inch-long slits in top crust of pie to allow steam to escape during baking (or you can make a lattice crust like I did). Lightly brush top crust (not edges) with milk. Sprinkle with sugar.

Bake pie 15 minutes. Reduce oven temperature to 350°F and continue baking until crust is golden brown and filling is bubbling thickly through slits, about 1 hour 15 minutes. Cool pie completely on rack. Cut into wedges and enjoy!