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it sounds like you have already made a very good plan for next blueberry season! That deep-dish blueberry pie with oatmeal streusel sounds wonderful. That is actually what I had on top of my blueberry pie and we had it with whipped cream. It was so good! Next year you definitely can’t let those free blueberries pass you by.
I would actually love to learn how to make a blueberry pie with a crust on top, too. I assume it’s the same kind of pie dough that goes on the bottom. Do you know the Disney comic book Donald Duck? There is a character in it called Grandma Duck and she is always baking those beautiful pies with the crust on top. When I was a child, I used to dream about being able to make pies like that someday. I have tried quite a few times over the years, but somehow my pies never seem to come out looking nice and flat on top and sometimes the crust even tears. They do taste good, though. They just don’t look the way I would like them to. Maybe I’m simply using the wrong recipe.
Yes....
There's several ways to get around some of that.
The standard
11oz Pastry Flour
4 oz butter
Tsp salt
Food processor until peas form. (3-5 seconds)
Ice water until a dough forms.
Is the standard recipe for pie crusts....you don't have to use butter because lard works too.
BUT
Since its fruit pie dough....you can use 123 cookie dough.
1 lb sugar
2lb butter
3 lb cookie flour
1 tbs vanilla
2 large oranges zest
3 eggs.
Yep....that's why its 1-2-3 cookie dough....it makes shortbread cookies of all sorts.
But....you can use it as cookie dough. With all kinds of egg wash and sugar and butter poured on it as you wish. (To make the desired look to the crust you want)
And as far as top....
Lattice works....get to weaving
Flat works too with special shapes cut out with either paring knife or aspic/fondant cutters.
But to do this the starch and especially fruit for the filling must be mostly cooked already and the pie baking is done at a high heat to mostly just cook the pie crust. It will get hot enough to cook the filling a bit more....but not stew it as some fillings require.
(Some pears require a lot of cooking too)
Lastly....
Blueberries CAN be cut with diced apple or pear when making the filling. This is often done with the apple/pear cut to the same size roughly as the cooked Blueberries and to add fruity sweetness and tartness that the Blueberries don't own all by themselves.
BUT
We are rapidly approaching Apple season. 3rd week in October 14th-21 is traditional apple festivals everywhere....October fest as well....
Im already making plans.
Thank you for the recipe! I’m going to try it this weekend when I’m with my children and we have some time to bake together.
Last night, while I was at my apartment near work, I made a quick pan-fried apple dessert and had it with vanilla sauce. It turned out really good and it was just the right kind of treat to make for one person.
Luckily, as an adult, have the freedom to choose. If have lost appetite, can always have apple dessert for dinner
Thank you for the recipe! I’m going to try it this weekend when I’m with my children and we have some time to bake together.
Last night, while I was at my apartment near work, I made a quick pan-fried apple dessert and had it with vanilla sauce. It turned out really good and it was just the right kind of treat to make for one person.
Luckily, as an adult, have the freedom to choose. If have lost appetite, can always have apple dessert for dinner
Feel free to use....I'm not the originator....the cookie recipe is a standard and has been a standard for 100 years or more....likely more. (All my baking recipes are by weight)
Cookie flour is also known as cake flour or pastry flour....forgive my loose terminology. I owned a bakery and been in a 12-step recovery program for foodservice professionals....I'm still having an issue with completing that first step. (One day maybe with some luck) Consequently I still have 6 flours....nope, 7 different flours in my kitchen even though I don't bake professionally anymore. Wednesday I go to pick up 250lbs of flour.....because the holidays are coming. And its cheaper by the 50lb bag. (Enough to be significant at these volumes)
We are going after apples in about three weeks....they are robbing us for the Air-B&B.....but its still cheaper than 3 hotel rooms for two nights....everyone jacks up the prices for holidays. Uggghhhh.
My wife is going to buy more Christmas decorations and I'm going to pretend to be angry....my dad will be doddering about having a great time and sister-in-law just being her normal goober self.
(They invited themselves to come with my wife and i on this romantic vacation we take once a year....Uggghhhh)
250 pounds of flour?! That is an impressive amount of flour. I think my kitchen would surrender if I tried to store that much.
Your apple trip sounds like it’s going to be quite an adventure. I hope you still manage to have some romantic time together despite your unexpected travelling companions.
And ooh, you can’t be angry with your wife for buying Christmas decorations. Think how romantic that actually is. Every decoration can hold a memory of a lovely trip you took together. And every time you see it at Christmas, it brings you back to those moments and memories you shared. So really, she isn’t just buying Christmas decorations. She is buying little reminders of your life together.
We dont buy a lot of bread....and I make EVERY kind of bread imaginable.
I got baguette dough (French bread) in the fridge now just doing it's cold rest.
I made seeded rye rolls and whole wheat milk bread (Pullman loaf style) this past week.
Also had patty melts and sliders for dinner three times this past week. (Tasted so good with the onions and cheese....)
I am feeling a need for honey butter oatmeal bread coming up soon.
Also cinnamon rolls
Then theres the biscuits, cookies, cakes, danish and etc etc etc. I haven't made croissant in a while....but the crumbs are a disaster.
I regularly keep 6-7 kinds of flour. Why not? I got tired of buying swans down cake flour....its a small box....now I got a 50 lbs bag and I can just scoop to weigh what I need.
My neighbor gave me a few of these to try:
View attachment 297492
OH MY GOODNESS!!!
Pushers, pushers I tell you!!!
I'm surrounded by pushers.
I DON'T EVEN REALLY LIKE PEANUT BUTTER PIE, but man, these things are ADDICTING!!!
Tryers, Beware!!
Woah, I don't know whether I needed to see this or not lol
I had to ban myself from the Reese Oreo cups. I got a bag to try and didn't think I'd have a problem with them, because (and this is going to sound crazy) I'm not really keen on Oreos. However, that combination was too tempting for
It certainly is! One of those things that should come with a warning. I think they also have a salted caramel version.
I, am on my way to an apple festival this weekend....
And I was looking up the formula for Pastis.....the liqueur. (Star anise, licorice root, fennel seed and etc added to vodka)
But I came across Pastis the apple dessert made with phyllo dough and apples...it also has some booze in it. (Cooking with booze...fun stuff)
I've become interested intensely in this recipe. Also a springform pan.....
I made a Walnut and Coffee Cake with Icing on top the other day.
I gifted some and ate the rest.
Was amazzingly enjoyable.
Said it was a English Recipe from Great Brittish Chefs.
I gifted some and ate the rest.
Was amazzingly enjoyable.
Said it was a English Recipe from Great Brittish Chefs.