Knead in bowl with your hands a couple of times until a shaggy dough forms (it will look quite dry, which is exactly what it should look like). Drizzle over dough, then mix with a fork until shaggy pieces form. Stir vodka, lemon juice, and ¼ cup ice water (or ½ cup ice water if you’re not using vodka the vodka cooks off and makes for a tender, flaky crust) in a small bowl. Working quickly and aggressively, rub butter into dry ingredients with your fingertips and palms to smash butter into flour and incorporate completely, creating some pieces that are flat and thin and some that are pea-sized and irregular. Toss butter in dry ingredients with your fingertips to evenly coat. Whisk flour, granulated sugar, and salt in a large bowl. Let the pie rest for at least four hours before serving it-perchance to a date. If you do you’ll be faced with blueberry molten lava. After the dough has chilled, use a rolling pin to thinly roll out each disk: One will be used for the bottom crust the other will be cut into strips and used for the lattice top.Ī word to the wise from Rick: Resist the temptation to cut into this fruit pie while it’s hot. The pie crust that holds it all together is flaky, almost like puff pastry, which comes from smashing the butter into thin sheets between your fingers and palms. If you’d like, add a ½ teaspoon ground cardamom or coriander to enhance the blueberries’ fruitiness and 1 teaspoon ground cinnamon or ginger powder for a hit of warmth. For that you’ll need a deep-dish pie pan, which allows you to cram in 8 cups of blueberries for the pie filling. It’s all about showcasing the fruit by achieving the right crust-to-filling ratio. It scored him a few "blueberry pie and chill" situations. When he first posted a photo of it on social media, “Men that I knew well, men who I had gone on dates with, exes, total strangers, everyone was messaging me that they needed that pie right now and would do whatever it takes to get it,” he writes. Another tip for avoiding a soggy derriere, is to mix some cornflour with the apples before adding them to the pie case – it soaks up the excess juice and creates a thick apple sauce inside the pie.This blueberry pie recipe was something of a man magnet for cookbook author Rick Martinez. I never cook my apples before making an apple pie, I find that you are less likely to have a “soggy bottom” if you add thinly sliced raw apples to the pie. My recipe uses British Bramley apples that are dusted with a hint of mixed spice and brown sugar for a wonderful spiced filling. It’s an easy recipe to make, although weaving the lattice work can be a bit tricky, but as you can see from the photos it’s well worth the effort. I decided to go right back to basics and make a classic, an apple pie! However, this apple pie has an old-fashioned lattice-top pie crust, which cuts back on the pastry element a bit and adds a touch of nostalgia to the recipe. And yes, jam tarts and lemon meringue pies are also an important part of the pie stable in our household too. and sausage plaits are also enjoyed with gusto – basically anything in a pastry crust gets my vote of approval. Other pies that are likely to adorn my table are French galettes and pithiviers, pasties, mince pies, gala pork pies and raised game pie. I love pies in all forms – from homely cheese and onion pies to deep dish cherry pies they are always welcome on my kitchen table.
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