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Blueberry Vanilla Pie (+ other fruit desserts) - Synchronicity swirls and other foolishness

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August 12th, 2009

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02:15 am - Blueberry Vanilla Pie (+ other fruit desserts)
It's blueberry season in Oregon and they are cheap and abundant. Unlike the amazing local strawberries which I mostly either eat or occasionally make into a smoothie [[1]] or strawberry milkshakes (with coconut milk & coconut-based ice cream), I'm less interested in eating blueberries directly, but I love cooking with them. A week or so ago, I made an absolutely delicious blueberry buckle using this recipe, with my typical substitutions of Earth Balance spread for butter and light coconut milk for milk.

I got some more blueberries recently and Becca mentioned having seen a recipe for blueberry vanilla jam. I rarely eat jam, but I love pie, so I made the following pie. It was based on Alton Brown's frozen blueberry pie , but I think this one was better

16 ounces blueberries, approximately 3 cups
3 ounces sugar, approximately 1/3 cup
1/8 teaspoon kosher salt
1 ounces tapioca flour, approximately 4 tablespoons (I used instant tapioca that I ground further in a spice grinder)
1 & one half vanilla beans ( cut them open & scrape out the seeds inside)
½ tsp vanilla extract
1 egg yolk whisked with 1 teaspoon water
1 pie crust divided in half (recipe follows).

Wash the berries and pat dry. Mash up 1/4 of the blueberries in a small bowl.
In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the vanilla bean seeds and mix together with your fingers until the pulp is incorporated into the sugar and tapioca flower. Ad the mashed blueberries and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries and the ½ tsp vanilla extract.

Place the blueberry mixture into a shallow dish (like a pie tin) and place in the freezer until mostly solid, approximately 1-2 hours.

Pie Crust:
1 1/3 cup flour,
3 TBS sugar
1/4 tsp salt
1 stick unsalted butter (or no salt, and salted butter) or 4 oz Earth Balance spread
½ vanilla bean seeds scraped
1 egg yolk
1 TBS cold water
½ tsp vanilla extract

Mix together, the flour, sugar salt, & vanilla seeds. I use a food processor, if you don't have one soften the butter (let it sit out a bit) and use a good electric mixer, or a pastry blender. Once it's all blended together, and has a meal-like texture, add egg yolk, vanilla and cold water and mix with food processor, or mixer until smooth, or until it forms a ball in the food processor. Now, chill for at least 30 minutes, and roll it out on a well-floured board with a well-floured rolling pin. You should have enough for a pie crust and a lattice top, or a full top crust if you roll it thinner.

Preheat the oven to 325 degrees F.

Cut pie crust in half. Roll half out into a circle suitable for an 8-inch pie pan. Roll out and cut the rest into strips for a lattice crust.

Remove the mostly frozen pie filling from the freezer and scoop the mostly frozen mass into the pie shell. Lightly brush the edge of the crust with the egg yolk and cover with the lattice crust. Then, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal. Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges.

[[1]] Strawberry smoothie: 1 pint strawberries (hulled & washed), 1 large banana, 2/3 cup light coconut milk, 2 cups of large ice cubes (1 TBS sugar (optional). Add everything to a food processor and blend until smooth.
Current Mood: pleasedpleased

(2 comments | Leave a comment)


[User Picture]
Date:August 13th, 2009 12:15 am (UTC)
So Delicious makes a version of coconut milk that's processed to be like cow's milk so it's more of a beverage. You can find it in the cooler section of some health food stores (Whole Foods carries it). I seriously love that stuff, it's super good. Pricey though, like $4 for a half gallon or so.
[User Picture]
Date:August 14th, 2009 09:46 am (UTC)
I had it, and it's not sufficiently different from ordinary coconut milk to me to be worth it, but it is definitely good. I prefer rice milk on cereal (mostly on rice crispies, for that rice on rice experience that I enjoy), and mostly use coconut milk in cooking (it makes awesome custard). OTOH, they also make a coconut kefir, which is somewhat expensive ($5/quart), but quite delicious.

Have you had any of the So Delicious coconut milk ice cream - it's amazingly good.

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