Thursday, November 6, 2008
You Want Pies With That? - Fashion Pie: Little Black Dress Blueberry Pie
I like pies...my mom makes the best pies...I grew up loving pies. So it was only natural that I joined "You Want Pies With That?" baking group when I heard about it on Holly from Phe/MOM/enon's blog!
For the second month Holly, one of last month's winners, chose the theme of fashion. A couple of lovely ladies got her hooked on watching Project Runway. So in honor of Project Runway and the fashion world in general - she decided that the theme for November would be all about Fashionable Pies, Outrageous Pies, Colorful Pies, Pies with Texture, Pies that are Haute Cuisine as well as Haute Fashion, Pies that are Decked Out, Embellished, and Over the Top!
I debated back and forth of what I would make. Then in a moment...it came to me.
Now, I'm not a fashion diva by any means. However, I'd like to think that I'm revamping my "personal style" at the moment. With that said, there is something I've always dreamed of having...and that is a little black dress. That is one piece I would love to add to my future fashion wardrobe. I find it essential. I could see myself on a romantic date in the city or on a cruise dancing to a romantic song. (hopeful yest..but not too far off) So please, please enjoy the details of my fashion pie.
Name: Little Black Dress Blueberry Pie
Little: I made the mini pies in my creme brulee ramekins
Black: Originally I had planned on buying blackberries, but Days Market didn't have them this evening. So I opted for blueberries, the next best thing. I'd like to think this is reminiscent of a lot of my shopping experiences, (cough cough) particularly in Utah. I can't find the brand I want or what I envisioned so I settle for next best. Then after buying what I did find, I love it!
Dress: dress = pie
...a few more elements
Crust: I used my mom's no-fail crust. This is the only crust I have ever used. Since Thanksgiving is approaching, I thought I'd use it for practice as I'll most likely be making her apple pie.
Hazelnuts: I adapted Dorie Greenspan's blueberry pie filling for this recipe. She uses breadcrumbs at the bottom to absorb the moisture to prevent a soggy crust. In place of bread crumbs, I used finely chopped hazelnuts. Plus, I'd like to think that I either bought something imported or unique like hazelnuts.
Double Crusted Pie: This is reminiscent of a more modest black dress. The pie is covered. My little black dress will most likely have cap sleeves so there you go: double crusted pie.
Here's the recipe:
Little Black Dress Blueberry Pie
makes 2-3 mini pies in small ramekins
Bevie's All-purpose Pie Crust:
1 1/2 cups flour
3/4 cup shortening
1/4 cup water
1/2 tsp. salt
Combine all ingredients with pastry blender then knead until dough forms.
Cut into four parts.
Roll out each part for 2 pies - use leftover for an almost-open third pie.
Next the filling
Dorie Greenspan's Blueberry filling for Double Crusted Blueberry Pie
(Halved and kind of adapted, * = adapted)
8-9 ounces of fresh blueberries
1/2 cup sugar
1/4 cup flour
Pinch of salt
Coarsly grated zest of 1/2 lemon
*Fresh lemon juice of 1/2 lemon
*1/8-1/4 cup of finely chopped hazelnuts
Place blueberries in a large bowl and gently stir in the sugar, flour, salt, zest and juice.
Let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
Divide the nuts evenly and place at bottom of pie.
Fill pie crusts with blueberry filling.
Cover pies with crust tops.
Bake uncovered for 30 minutes on 350 degrees.
Cover with foil tent and cook for an additional 40 minutes at 275 degrees
***If I make this again I would probably start at 450 degrees, then move to 350 for 20 minutes.***
Thanks again to Susie at "She's becoming Doughmesstic" for starting this fun pie goodness. And everyone, if you'd like, join this group. Learn all about it here. It's a party I tell you, a glorious pie party!