Wednesday, April 23, 2014
BLACK & BLUE PIE
Recipe courtesy of Stacy Begin, co-owner of Two Fat Cats Bakery, Portland
2 cups fresh blueberries
2 cups fresh blackberries
11/4 cups sugar
6 tablespoons tapioca flour
1/2 teaspoon ginger powder
1/4 teaspoon cinnamon
2 disks pie dough
Extra sugar for sprinkling
Preheat oven to 400. Mix together blueberries, blackberries, sugar, tapioca flour, ginger and cinnamon. Let sit for 15 minutes.
Meanwhile, roll out one pie dough disk to fit a pie plate, making sure the dough overhangs the plate by 1/2 inch. Place in pie plate.
Fill the shell with the fruit mixture. Roll out the second dough disk and place on top of fruit mixture, making sure the top crust covers all the fruit and the edge of the bottom crust. Bring the top and bottom dough edges together and crimp to seal. Make three cuts in the top of the pie about 1/2 inch apart. Brush the top crust with milk and sprinkle it generously with sugar.
Place the pie on a baking sheet and bake for 15 minutes. Turn the oven down to 375 degrees and bake for another 30 to 40 minutes, until juices are bubbling and slightly thickened. Let the pie cool for at least 2 hours and enjoy!
Recipe courtesy of Sam Hayward, chef, Fore Street, Portland
Almond pastry dough:
1/3 cup fine almond flour
12/3 cup white or whole-wheat pastry flour, or a combination
5 ounces (10 tablespoons) unsalted butter, very cold, cut into 1/4-inch pieces
1/4 cup confectioner's sugar
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon salt
Measure the almond flour, white or wheat flour, cold butter and sugar into a food processor fitted with a sharp blade. Pulse several times, until the mixture resembles a coarse meal. Turn it into a mixing bowl.
Beat together the vinegar, vanilla, beaten egg and salt. Make a well in the flour-butter mixture and pour in the egg mixture. With a fork, draw the dry ingredients into the wet until well-combined and most of the dry ingredients have been moistened.
Turn the mixture onto a lightly floured cutting board and pat the dough together until it adheres evenly, but avoid overworking the dough. If the dough is too dry to hold together, sprinkle it with a tablespoon or more of cold water. Form into a 6-inch disk, wrap in waxed paper and chill in the refrigerator at least one hour.
Wild blueberry curd:
1 pint fresh wild blueberries
11/4 cup granulated sugar
Grated zest of one lemon
4 ounces (8 tablespoons) unsalted butter, cut into 1-inch pieces
Pinch of salt
2 whole large eggs plus 1 egg yolk
Place the sugar and grated lemon zest into a food processor fitted with a sharp blade. Pulse the mixture until it is pale yellow and the zest is finely pulverized into the sugar.
Place all ingredients in the top of a double-boiler set over rapidly simmering water. Cook, stirring, until mixture is hot and thickened and berries have softened completely, about 10 to 15 minutes.
Force the hot mixture through a fine sieve into a ceramic bowl. Cover and chill at least 1 hour.
1-1/2 pint fresh wild blueberries
1 ounce (2 tablespoons) unsalted butter, melted and cooled
1/4 cup sliced blanched almonds
3 tablespoons granulated sugar
2 tablespoons tapioca starch
Pinch of salt
Preheat oven to 400. Roll out the almond dough to a disk roughly 12 inches in diameter and place on a baking sheet lined with parchment.
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