![]() If the dough seems hard, let it sit at room temperature for about 10 to 15 minutes. When you are ready to prepare the pie, roll one of the disks out on a well floured surface. It should not be perfectly smooth,īut, it should also not seem dry or crumbly.ĭivide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight. When most of the flour is coming together, gently knead the dough into a ball. The goal is to keep the pea-sized chunks of butter in tact. Stir this with your hand or a wooden spoon, but be very gentle. Mix together the water and vodka and add to the flour/butter mixture. If the butter is too soft and it won’t stay in pieces, place the bowl in the freezer for about 15 minutes and then try again. You want to keep some of the butter in pea-sized pieces. Use a pastry cutter or your hands to work the butter into the flour, until it looks like cornmeal and starts to stick together when squeezed. ![]() If it is hot out I even put the flour in the freezer for a little while, which makes it easier to work with.Ĭombine the flour, salt and sugar. Have all of your ingredients ready and chilled. You can also find more in-depth videos on pie and other pastries in my baking and pastry class on Craftsy. You can watch me make this dough on my Instagram page, just look for “101 Pie Dough” in my highlights. You can find the full recipe at the bottom of this post! Here’s how to make this blueberry pie with how-to photos. I give in-depth instructions on my Instagram page and in my Craftsy class!ĭo you have pie questions or need to troubleshoot your recipe? Check out my guide on how to make pie crust. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I baked this pie using frozen berries with great success, since blueberry season is a few months away. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. Cool for at least 2 hours before serving.I love pie, all pies, but this blueberry pie stands above the rest. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Bake for another 30-35 minutes or until the pie is a deep golden brown and the juices are clear and bubbling. When ready to bake the pie, brush the top of the pie with egg wash and sprinkle with turbinado sugar.īake for 15 minutes and then drop oven temperature to 350✯. Place a half sheet pan in the middle rack of an oven to preheat. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes, before baking. Trim off the excess lattice and fold the edges of the bottom crust up and over the lattice strips. ![]() Repeat until all of the dough strips have been used. Unfold the parallel strips over the second strip. Lay down another strip that is parallel to the center strip, leaving a gap to see the filling. Take the parallel strips that are underneath the center strip and fold every other one back over the center strip. Unfold the strips you folded back over the center strip. Fold every other strip back, then place a dough strip in the center and perpendicular to the first set of strips. For the lattice, place half of the prepared dough strips on top of the filling at a 45º angle leaving a gap to see the filling. Remove pie crust pan and baking sheet with lattice strips from the fridge. Place strips on a sheet pan and chill in the refrigerator until ready to use.įor the filling, combine stone fruit, sugar, salt, lemon zest, cornstarch, lemon juice and nutmeg until thoroughly combined. Continue until all of the dough is cut up. Smaller strips can be braided together if desired. Using a ruler, cut strips of varying sizes. Roll out the second crust into a 12”x15” rectangle. Place in the quarter sheet pan and chill in the refrigerator until ready to use. Roll out one crust half into a 12”x15” rectangle. ![]() Prep crust according to above instructions. IngredientsĤ cups mixed apricots and peaches, peeled, pitted and diced (directions on how to blanch stone fruit can be found here) Putting a preheated sheet pan in the oven when you turn it on will help prevent a soggy bottom, achieve a golden brown bottom crust and catch any drippings. Wrap tightly again and chill for at least 30 minutes. Fold in thirds (like a letter) and fold in thirds again until you have a compact 4”x4” square. To do this, roll out each round into an approximately 12-inch diameter shape. This helps with creating a dough that is easier to work with when trying to roll a circle into a rectangle and making an intricate lattice crust. I prepped the crust the night before and the morning of I took both rounds out and individually laminated them.
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