Place another piece of parchment over whole round on baking sheet, then transfer strips to parchment and chill. Cut remaining round into twelve 1" strips. Transfer one round to a parchment-lined rimmed baking sheet and chill while you make lattice. Working one at a time, roll out disks on a lightly floured surface to ⅛" thick (about 16" in diameter). Meanwhile, let dough sit at room temperature 5 minutes to soften. Let sit 30 minutes to soften berries and extract juices. Toss blueberries, cornstarch, lemon zest, lemon juice, salt, and ¾ cup raw sugar in a large bowl. Chill at least 2 hours, or preferably overnight.ĭo Ahead: Dough can be made 5 days ahead. Keeping dough wrapped in plastic, use your fingertips and the heels of your palms to press in any rough spots or remaining dry bits of dough around edges. Form dough into a ¾"-thick disk and wrap tightly in plastic. Stack pieces on top of one another, tucking any unincorporated dry bits in between layers, and press down to combine, flattening into one mass again. Using a bench scraper or knife, divide block into 4 pieces. Working with one half, press it together into a single mass, incorporating dry bits, then pat down to make a ¾"-thick block. ice water over remaining smaller bits of dough in bowl and knead again to bring it together. Transfer large clumps of dough to a work surface. Knead in bowl with your hands a couple of times until a shaggy dough forms (it will look quite dry, which is exactly what it should look like). Drizzle over dough, then mix with a fork until shaggy pieces form. Stir vodka, lemon juice, and ¼ cup ice water (or ½ cup ice water if you’re not using vodka the vodka cooks off and makes for a tender, flaky crust) in a small bowl. Working quickly and aggressively, rub butter into dry ingredients with your fingertips and palms to smash butter into flour and incorporate completely, creating some pieces that are flat and thin and some that are pea-sized and irregular. Toss butter in dry ingredients with your fingertips to evenly coat. Whisk flour, granulated sugar, and salt in a large bowl. Let the pie rest for at least four hours before serving it-perchance to a date. If you do you’ll be faced with blueberry molten lava. After the dough has chilled, use a rolling pin to thinly roll out each disk: One will be used for the bottom crust the other will be cut into strips and used for the lattice top.Ī word to the wise from Rick: Resist the temptation to cut into this fruit pie while it’s hot. The pie crust that holds it all together is flaky, almost like puff pastry, which comes from smashing the butter into thin sheets between your fingers and palms. If you’d like, add a ½ teaspoon ground cardamom or coriander to enhance the blueberries’ fruitiness and 1 teaspoon ground cinnamon or ginger powder for a hit of warmth. For that you’ll need a deep-dish pie pan, which allows you to cram in 8 cups of blueberries for the pie filling. It’s all about showcasing the fruit by achieving the right crust-to-filling ratio. It scored him a few "blueberry pie and chill" situations. When he first posted a photo of it on social media, “Men that I knew well, men who I had gone on dates with, exes, total strangers, everyone was messaging me that they needed that pie right now and would do whatever it takes to get it,” he writes. This blueberry pie recipe was something of a man magnet for cookbook author Rick Martinez.
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