I’ve Got the Blues Berry Pie

Crust:

• 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

Filling

• 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

1. Soak blueberries in room temperature coffee, cinnamon & nutmeg mixture for at least an hour.


2. Separate Blueberries from Coffee, saving the coffee.


3. 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.

Crumble

• 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

1. Mix together dry ingredients.


2. Mix in butter with hands until completely mixed


3. 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.