Monday, July 9, 2018

Pies, etc.

Strawberry Blueberry Pie, Pie, Four Seasons Pie, Holiday BakingIt's been a summer of pie.  Not enough pie, if you ask my husband, but there have been berry pies, creamy tarts, and and some very pretty pie crust designs.  And with my current posting schedule of one recipe each week, I knew I'd never be able to share all these pies with you unless I combined them into one post, so today, you get four pies to inspire you to bake up something lovely yourself...


The first, and probably my favorite of the four, is this strawberry blueberry pie.  Spiced with cinnamon, cloves and a splash of lemon juice, the filling is sweet but not too sweet, with a beautiful marriage of flavors from the two berries.  The filling for this one is cooked ahead of time and cooled overnight, which speeds up the pie making on the day of, so that you can devote more time to the elaborate design, if you choose to.  I gathered together my assortment of pie crust cutters for the "Four Seasons" design I decorated the top with, and I just love how it looks.


Strawberry Blueberry Pie, Pie, Four Seasons Pie, Holiday Baking

Strawberry Blueberry Pie, Pie, Four Seasons Pie, Holiday Baking

Strawberry Blueberry Pie, Pie, Four Seasons Pie, Holiday Baking

Strawberry Blueberry Pie, Pie, Four Seasons Pie, Holiday Baking




The next pie is another fruit pie with both cherries and blueberries in the filling, but with a crust that gets its pink hue from freeze-dried strawberry powder.  Although pretty pre-bake, I didn't think the color was quite as appealing once it had browned in the oven, and the flavor of the strawberry powder ended up lost.  I do love the design of this one, though, with the braided edge decorated with summery strawberries, flowers and leaves.




Pie, Strawberry Pie, Pie Decorating Ideas

Pie, Strawberry Pie, Pie Decorating Ideas




There's nothing like a cool and creamy tart for dessert in the summer, and this one begins with a shortbread crust, rolled out thin and pre-baked, before filling with a layer of sweetened cream cheese topped with homemade citrus curd made from lemon, lime and orange juices.  Topped with dollops of the remaining sweetened cream cheese and sliced strawberries, it looks extra fancy.

If your kitchen is too hot to turn on your oven or stove, save yourself some time by using store-bought pie dough and a jar of pre-made lemon curd.

Similar recipe here...




Citrus Cream Cheese Tart, Lemon Tart, Strawberry Tart, Lemon Cream Tart

Citrus Cream Cheese Tart, Lemon Tart, Strawberry Tart, Lemon Cream Tart

Citrus Cream Cheese Tart, Lemon Tart, Strawberry Tart, Lemon Cream Tart

Citrus Cream Cheese Tart, Lemon Tart, Strawberry Tart, Lemon Cream Tart

Citrus Cream Cheese Tart, Lemon Tart, Strawberry Tart, Lemon Cream Tart

Citrus Cream Cheese Tart, Lemon Tart, Strawberry Tart, Lemon Cream Tart




And last, but not least, a strawberry rhubarb pie for my husband on our first-date anniversary.  He loves rhubarb pie, and this was probably the best one I've ever made.  It's tart and sweet, with a perfectly crisp and flaky crust.  And if you're a Game of Thrones fan like we are, then you can appreciate the design on this one...

I've heard it said that a pie isn't a real pie unless it's an absolute mess when you cut into it, and I have to say that I completely disagree.  It's not just the aesthetic of presenting a pretty slice of pie, although that is important, but to me, a messy, liquidy pie is a pie that hasn't been cooked long enough so the filling hasn't had a chance to thicken properly, and it's always my worst fear when baking fruit pies.  This really isn't an issue with apple pies, but for blueberry and cherry pies, I prefer to pre-cook the filling so that I can be sure it's thickened.

Peaches and strawberries have a very high water content, so I don't pre-cook them or I'd end up with a pot of jam; you simply have to make sure you're using the right amount of thickener, be it flour, cornstarch or tapioca (I usually use cornstarch, and for this strawberry rhubarb pie, I added a few tablespoons of tapioca as well, for extra insurance), and you must leave the pie in the oven long enough to see those slow, thick bubbles in the filling, which can sometimes take only an hour, but can even take close to two hours of baking.

Now go make a fresh pot of coffee, and a pie.




Strawberry Rhubarb Pie, Game of Thrones, Pie Decorating Ideas, Game of Thrones Pie

Strawberry Rhubarb Pie, Game of Thrones, Pie Decorating Ideas, Game of Thrones Pie

Strawberry Rhubarb Pie, Game of Thrones, Pie Decorating Ideas, Game of Thrones Pie

Strawberry Rhubarb Pie, Game of Thrones, Pie Decorating Ideas, Game of Thrones Pie






Strawberry Blueberry Pie (Four Seasons Pie)
printable

Crust.
  • 3 cups all-purpose flour
  • 4 teaspoons granulated sugar
  • 1 1/4 teaspoons salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, cold
  • 5 tablespoons whole milk
  • 1 teaspoon apple cider vinegar
  • 1 egg, yolk and white separated
Filling.
  • 1 pound blueberries, fresh or frozen and thawed
  • 1 pound hulled strawberries, fresh or frozen and thawed
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 tablespoons lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • pinch salt
Note: I slightly increased my pie crust recipe for this pie to make sure I'd have enough extra for all the decorative cutouts.  If you're not going to be decorating with all the cutouts, you can use this recipe for a standard amount of dough for a double crust pie.

Additionally, I like to cook my pie filling the night before and let it cool overnight in the refrigerator, before filling and baking the pie.  Piping hot filling that you've just taken off the stove will warm up your dough too much, and the crust will not be as flaky after baking, so make sure the filling is cooled to at least room temperature before using.

Crust.
Combine the flour, sugar and salt in a large bowl.  With a pastry cutter, cut the cold butter into the flour mixture until pea-sized pieces remain.  In a small bowl, whisk together the milk, apple cider vinegar and egg yolk.  Stir into the flour mixture to moisten, then use your hands to bring the dough together into a ball.  Divide the dough in half, wrap in plastic, and chill for 15 minutes.  Roll out half the dough to about 1/8 inch thick, fit into a deep dish pie pan and fill with the prepared filling.  Roll out the other half of the dough and lay over the filling; trim the edges. Gather up the dough scraps and re-roll for your decorative cutouts, using a little water to hold the pieces in place.

Filling.
Combine all the ingredients into a stock pot.  Over medium heat, stirring constantly, bring to a boil, and cook until the filling thickens.  Cool to room temperature, or chill overnight in the refrigerator, before filling your crust.

Brush the top of the crust with the beaten egg white, sprinkle with sugar, and set the pie on a baking sheet.  Bake at 375 for about an hour, until the filling bubbles and the crust is golden brown.

Recipe from Curly Girl Kitchen



Strawberry Rhubarb Pie (Game of Thrones "Moon of My Life", "My Sun and My Stars" Pie)
printable


Crust.
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter
  • 1/4 cup cold whole milk
  • 1 egg, separated
  • 1 teaspoon apple cider vinegar
Filling.
  • 1 pound rhubarb, diced
  • 1 pound strawberries, hulled and quartered
  • 1 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1/4 cup cornstarch
  • 2 tablespoons minute tapioca
Crust.
Combine the flour, sugar and salt in a large bowl.  With a pastry cutter, cut the cold butter into the flour mixture until pea-sized pieces remain.  In a small bowl, whisk together the milk, apple cider vinegar and egg yolk.  Stir into the flour mixture to moisten, then use your hands to bring the dough together into a ball.  Divide the dough in half, wrap in plastic, and chill for 15 minutes.

Filling.
In a large bowl, toss the fruit together with the sugar, cinnamon, lemon juice and corn starch until evenly coated.

Roll out half the dough to about 1/8 inch thick, fit into a deep dish pie pan and sprinkle the bottom with the tapioca.  Fill with the prepared filling.  Roll out the other half of the dough and lay over the filling; trim the edges. Gather up the dough scraps and re-roll for your decorative cutouts, using a little water to hold the pieces in place.

Brush the top of the crust with the beaten egg white, sprinkle with sugar, and set the pie on a baking sheet.  Bake at 425 for 20 minutes, then reduce the heat to 375 and bake for an additional hour, or longer, until the filling is thick and bubbly; cover the edges or top of the pie with foil, if needed, if it begins to over-brown while you're waiting for the filling to thicken.

Recipe from Curly Girl Kitchen

10 comments :

  1. ...............did somebody say pie? 0_0

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  2. You are Amazing! SO Inspirational:)

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  3. Wow these are all works of art. Beautiful!

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  4. These are all gorgeous, but that four seasons design is particularly amazing - I feel really inspired and want to make something similar now! It is so so lovely

    ReplyDelete
    Replies
    1. I’d love to see yours ! Tag me on Instagram!

      Delete
  5. I agree with what Chloe said - the four seasons design is beautiful! I just made a round of strawberry rhubarb pies last night. For the next round of pies, I will need to try this design! So pretty!!

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  6. They are made with spinach and tomatoes, are vegan and gluten free, and are served with a divine vegan yogurt tahini sauce!Kitchen Note

    ReplyDelete

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