Refrigerate or freeze pie until firm, about 30 minutes.Ĥ. Brush on top of dough strips and edge of pie shell. In a small bowl, whisk together egg yolk and cream for egg wash. Fold edges under as desired and crimp with a fork. Carefully arrange dough strips on top, weaving to form a lattice. Lightly brush edge of dough in pie plate with water. To make lattice, cut dough into ten 1-inch-wide strips. On a lightly floured surface, roll out remaining disk of dough as in step 1. Pour mixture into pie plate, piling in center.ģ. In a large bowl, toss together berries, sugar, cornstarch, cinnamon, and lemon juice until combined. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about 1/8-inch thick. Makes one 9-inch pie, adapted from Martha Stewart’s Pies and TartsĢ lb fresh blueberries, picked over and rinsedġ. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Divide dough in half onto two pieces of plastic wrap. If dough is too dry, add 1/4 cup more water, 1 tbsp at a time, and mix with a fork.Ģ. Mix with a fork until mixture just begins to hold together. Add butter and quickly cut in with a pastry blender or your fingers until mixture resembles coarse meal with some larger pieces remaining. Whisk together flour, salt, and sugar in a bowl. Makes enough for one 9-inch double crust or two 9-inch single pies, adapted from Martha Stewart’s Pies and Tartsġ cup (2 sticks) cold unsalted butter, cut into small piecesġ. **Do you want an Eats Well With Others treat delivered straight to your door? And donate money to cancer research in the process? Check out Lauren’s blog for her bake sale to beat cancer! I’ve donated my carrot cake cookies, which, trust me, are worth a bid! It tastes like fresh air and a warm summer breeze. Because this pie is good enough to forgive the clean laundry that sits in my basket for a week (or more) at a time. I kinda sorta want to be her.īut I’ll settle for baking like her. Seriously.Īs someone who can barely hold it together long enough to fold her laundry at least 36 hours after it comes out of the dryer. The kind of woman who has every hair in place even in the midst of a federal prison while wearing an orange jumpsuit. She is also number 4 on Gourmet’s list of 50 Women Game-Changers in food. I’ve made her cupcakes, cookies, and now pies and I have never been anything less than wholeheartedly satisfied if not unabashedly stuffed to the brim after not being able to stop at one. When you’re looking for a good dessert recipe, Martha Stewart is an excellent woman to turn to. They may be just plain wrong misguided about other things (like molten lava cakes and eating lemon curd out of the jar with a measuring cup) but at least they are sensible about pie. You can’t make good pie without at least a hint of citrus. Even the 1 tbsp of lemon juice in this pie gave me pause. (But only if it’s not too lemony or lime-y or citrus-y and has not a single nut to its ingredient list. I made it for Father’s Day since the one dessert my family can agree to unanimously adore is pie. Remember when I told you about my blueberry pie hangover that could be cured by nothing more or less than at least six blueberry buckwheat pancakes and 8 oz of tequila cardamom-vanilla rhubarb compote?
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