I’ve Got the Blues Berry Pie
- 1 1/3 cups of all-purpose flour
- 1/8 tsp of sea salt
- 1/8 tsp of baking powder
- 11 tablespoons of chilled & cubed butter
- 3 oz of chilled & cubed cream cheese
- 2 ½ tablespoons of heavy cream
- 2 tsp of cider vinegar
- 1 tsp of nice dark coffee
Follow our crust guide! http://brooklynpieshop.tumblr.com/post/7452460311/the-crust-2-cups-of-all-purpose-flour-1-4-tsp-of
- 2 cups of a nice dark coffee (I am using Intellegentsia Finca de los ojos, Delirios Nicaragua)
- 2 cups of in season, plump blueberries
- 1/3 cup of flour
- 1/4 cup of raw sugar
- 1 tablespoon of cinnamon
- 1 tsp of nutmeg
- 1 tsp of Rose’s Sweetened Lime Juice
- Soak blueberries in room temperature coffee, cinnamon & nutmeg mixture for at least an hour.
- Separate Blueberries from Coffee, saving the coffee.
- In a mixing bowl toss blueberries with Lime Juice. Then add 1 tablespoon of the reserved coffee. Then the flour & sugar. Spread in rolled pie crust.
- ¾ cup packed dark brown sugar
- ½ all-purpose flour
- ½ of quick oats (Bob’s Red Mill Gluten Free)
- ½ cup of crushed honey cashews
- ½ cup of crushed almonds
- 1/3 cup butter, softened
- ¾ tsp of cinnamon
- ¾ tsp of nutmeg
- Mix together dry ingredients.
- Mix in butter with hands until completely mixed
- Spread over top of blueberries, sealing the edges and pressing it evenly, without disturbing your berries.
Dust edges with heavy cream & Bake in a 375 degree oven for 45 minutes. (At the 30 minute mark, take out the pie and cover edges with aluminum) Bake until crumble is browned. Let cool 6 hours and serve warm.
Ginger Whipped Cream
- 1 cup of heavy whipping cream
- 1 tablespoon of finely chopped or powdered ginger
- 1 tablespoon of white sugar
Whip together ingredients & serve on top of each slice
Oh man, see that the crust is a little uneven (perfectly puffed on one side and flat and crispy on the other side)? Well it’s because I stupidly pressed the crust into the ceramic getting all my finger oils on it. Pastry dough is so sensitive. I did really well making this crust, I barely touched it, until that point. Gosh, I’m just a tad disappointed in myself.