July 25, 2013

Blueberry Pie

Well, I've been kickin' it again with Mr. Nigel Slater. Hi Nigel! It's me, your friend Melissa all the way from North America! Hope you all don't mind my frequent forays into treats and cookbook rhapsodizing. Cookbooks are books that can fit into a bookbag and I feed Julia from them, so therefore my talking about culinary topics nonstop is actually very ok for my blog. RIGHT???

Not giving up the hope AT ALL that one of these days, Mr. Nigel is going to somehow become aware of my adoration and he's going to leave a comment on the blog, saying "Dear Melissa. Glad you enjoy my books and recipes. Now please stop blog stalking me and carry on with your life."

I made the blueberry pie recipe, from his epic cookbook, 'Ripe'. (I made another recipe from that book recently, his Midsummer Cake, remember?)

This was an especially fun one to try, because the crust is not a traditional pie dough crust. It's more of a cookie/shortcake crust. On the first day, the pie 'dough' tasted more cookie crispy-esque, and on the second day (that's as long as it lasted), the 'pie' tasted more like a blueberry cobblery cake.

It was like several different kinds of desserts all in one! And all of them delicious.

Enjoy your time with this cake. We certainly did! It was a huge hit with the kidlet, the husband, and moi, AND a sleeping-over friend of Julia's. Just in case you were sitting there thinking, Oh her family had to like it or she'd give them a pinch or something. What I like about Nigel's recipes is that they're just a tiny bit off the beaten track. He doesn't do The Same Old Thing. He doesn't do regular pie here, it's cookie dough pie. I like that he's inventive with his food. (and by inventive, I don't mean a toddler smushing peas and strawberries together....)

BLUEBERRY PIE ~ via 'Ripe' by Nigel Slater

For the filling:

1 pound blueberries, about 3 and 1/3 cups
2 tablespoons lemon juice
1 generous heaping tablespoon cornstarch
1 heaping tablespoon red currant jelly
(note: my blueberries were not very sweet. so i added an additional heaping tablespoon of white sugar to the filling.)

For the crust:

10 tablespoons butter
3/4 cup golden baker's sugar, plus more to scatter over the top (is this brown sugar? that's what I used.)
2 cups all purpose flour
1 teaspoon baking powder
1 egg, beaten
a little milk, cream, or beaten egg and milk, to brush on the top

Directions:

Preheat oven to 350 degrees (180 celsius) and put a baking sheet in it (this will help keep the pie bottom crisp). Lightly butter a 9 inch shallow metal pie pan. Put the blueberries into a bowl with the lemon juice, cornstarch, and red currant jelly (add 1-2 tablespoons more sugar if your berries aren't sweet). Toss gently to mix, then set aside.

Cream the butter and sugar with a mixer or stand mixer until pale and fluffy, scraping down the sides as needed. Mix flour and baking powder together. Incorporate the egg, a little at a time, into the butter/sugar mixture. Mix in the flour and baking powder to form a soft dough.

Flour a work surface generously. Bring the dough together to form a ball, then knead lightly for a minute. Cut into 2 equal pieces and roll one out to fit the bottom and sides of the pie pan. Line the pan with pastry, taking care to push the dough well into the corners and to leave some overhanging.

(NOTE: this dough is VERY SOFT. Mine broke on me getting it into the pan. Just smoosh it down and patch any tears.)

Add filling. Roll out the remaining pastry. Lower the pastry lid on top. Press edges to seal, trim any overhanging pastry, and cut 2 small air vents on top. Brush with a little milk (i used cream) or beaten egg and milk, and scatter lightly with sugar.

Bake on the hot baking sheet for 40 minutes or so, until nicely golden. (I have a bit of a slow oven, my pie needed 50 minutes before the middle looked brown enough). Allow the pie to cool down a little before serving.

~enough to serve 6 generously

Is there a fruit that really makes your summer? For me, it's actually all about peaches. The peaches and plums are starting to come into the markets, I'm totally thrilled!

12 comments:

  1. All I can say is Nom Nom Nom!!! Goodness that pie looks delicious!

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  2. Spectacular. The pictures water my mouth!

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    Replies
    1. I think it's blueberry season explosion right now ~ they are everywhere!

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  3. Replies
    1. We also had blueberry pancakes for dinner recently! This might be too much of a good thing....

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  4. I love Nigel Slater, too! His recipes never fail to please and are always simple. Your blueberry pie looks delish, Melissa!

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    Replies
    1. I am OBSESSED with all of Nigel's books right now! Esp loving 'The Kitchen Diaries' :)

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  5. Amazing.
    Those blueberries by the way look so beautiful and ripe I feel like I can almost pluck them from the screen.

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    Replies
    1. Thanks Juju! berries are so darn pretty :)

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  6. Ummm, yummm!!!!

    Also, I love the golden bakers sugar part!! First of all, who ever heard of golden bakers sugar? Sounds like what fairies call their brown sugar :)

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    Replies
    1. it must be a Brit thing! I just used light brown sugar and it seemed to work out okey dokey artichokey :)

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