Thursday, August 20, 2015

Recipe #95: Blueberry Elderflower Liqueur Pie With a Crust to Die For!

This pie was just featured in the latest Food Network magazine.  Why, then, did I choose to make it for the blog?  Because sometimes you need to have someone you know make a recipe before "you" actually make it.  This pie turned out wonderfully...my only change is using only 1 tbsp elderflower liqueur in the pie filling instead of 2..it was a little sweet.  If you don't have St. Germain, use the same amount sugar water or lemon juice instead.  That said, no complaints whatsoever.  This is a pie, though, you cannot serve warm...it really needs to cool to room temp.  But, it is "to die for."  Okay, let's bake...

CRUST

3 1/4 cups flour                                                        3 tbsp sugar
1 tsp salt                                                                     1 1/2 sticks very cold unsalted butter, cut into
1/3 cup very cold shortening, cut into                           small pieces
      small pieces                                                        2 tbsp elderflower liqueur (St. Germain)

FILLING

8 cups fresh or frozen blueberries                       1 cup sugar
    (about 4 pints)                                                     1/2 cup flour
1 tbsp elderflower liqueur                                      1/8 tsp salt
1 large egg

For the crust..put the flour, sugar and salt in a food processor and pulse to combine.  Add the butter and shortening; pulse just until the pieces are the size of large peas.  While pulsing, gradually add the elderflower liqueur and 1/4 cup ice water until the dough comes together.  Turn out the dough onto a lightly floured surface and knead gently until smooth.  Divide the dough between 2 sheets of plastic wrap; use the plastic wrap to form each half into a disk.  Wrap tightly and refrigerate until firm, at least an hour or overnight.

For the filling;  toss the blueberries, sugar, flour, elderflower liqueur and salt in a large bowl.  Let sit until juicy, 30 minutes.  Position a rack with a baking sheet in the lower third of the oven and preheat to 425.  Roll out 1 disk of dough into a 12" round on a lightly flour surface.   Ease into a 9" deep dish pie plate, pressing the dough into the bottom and up the side.  Roll out the second disk of dough on a lightly flour surface.  Toss the berries again and pour the mixture into the prepared crust.  Moisten the edge of the crust with cold water and lay the second dough round over the filling; gently press the top and bottom crust together around the edge.  Fold the overhanging dough under itself and crimp the edges.  Cut a few slits in the top crust to let steam escape.  Beat the egg with 1 tsp water.  Brush the pie with the egg mixture and sprinkle lightly with sugar.  Put the pie on the hot baking sheet and bake 15 minutes.  Reduce the oven temperature to 350.  Bake until the crust is golden brown and the filling is bubbling, about 55 more minutes.  Cover the edge of the crust with foil if it is browning too quickly.  Transfer to a rack and let cool at least 2 hours before serving.  Bon appetit!




my dough never quite turns out to be a disk...I actually have a piece of parchment paper with a 12" circle drawn that I use as my template when it comes to rolling out the dough...






















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