Should I add additional thickening agent? As a first time pie maker- I am so grateful for such clear instructions!!! Then, cover with the top pie crust using a … A friend of mine is obsessed with the “black and blue” pie at Fairview Farms in Bridgehampton, Long Island. Do the plums need to be peeled beforehand? I just have horrible luck with getting burned when doing the foil over the pie thing. I subbed peaches from our CSA for blackberries. We stayed not far from there two summers ago (when this human was but 7 weeks old) and she brought one back warm and I said (wait for it) “No thank you” because my experience with pies is that none, even the best of the best, are better than homemade. I have struggled to get my three berry pie to set up using quick tapioca. Stir sugar and cinnamon together in small bowl and sprinkle over batter. The tapioca worked very well – by the time it had cooled to almost room temperature it held together beautifully. Baked this yesterday and took it to a dinner party. Where did you get it? SO delicious, bursting with flavor and a must make summer treat that keeps for a while and is perfect for making ahead. Chop 1 Tbsp worth of salted butter into little cubes and sprinkle them on top of the hot pie filling. It should be fixed now. It was simply amazing and came out beautifully. Croissant marshmallow biscuit. Slab pie is genius, really. I’m going to be using frozen blackberries alongside fresh blues. The thickness seemed appropriate but the texture of the pie crust under the berries didn’t feel flakey- a little chewy. Assemble and bake: Pour filling into crust and scatter crumbs over the top. I don’t think you must thaw them, it might just take longer to bake. Can’t wait to try it! I have eleven entries. I thought this would allow more of the liquid to evaporate before being mostly covered. All rights reserved. Interesting! The crust can get soggy if it sits too long with unbaked fruit. You write not to use a deep-dish pie pan. muffin pastry cupcake cake dessert chocolate cake. I’ve got some very delicious berries swimming in berry juice. I love cake indeed. Par-bake crust: Freeze for 15 minutes, until solid. You don’t want it to boil over and you need room for ice cream. The bigger variable, and what makes it seem like fruit pies are so inconsistent, is that volume measurements are so unpredictable for fruit *and* the amount of sugar in a given recipe will control the behavior of the starch, which can wreak havoc in pies that are seasoned to taste. Just blueberries should work; you’ll need less thickener. Posted on August 17, 2013 by everestryan. A two-berry pie with a gorgeous hue and the fluffiest cobblestone of a crumb topping. I was using marionberries for the black berries, which are hardly tart at all, and so did half a cup of sugar which was perfect. Would you recommend doubling the amount for the topping or maybe 1.5x? I made the crust by hand (not in my food processor) for the first time, and it was the best and most tender crust I’ve ever made. Would recommend any alterations since I’m using raspberries instead of blackberries and blueberries or should I make as is? I hadn’t made a crumble pie before but I am in love! This time was the first opportunity I’ve had to try making it with the Tapioca flour. I want to make hand pies (I originally wanted to make strawberry rhubarb from another recipe I like, but can’t get rhubarb right now). Also, this was the best pie I’ve ever made! I had some frozen blueberries already so I used half frozen, half fresh, and all fresh blackberries. Jelly jelly beans candy. Cornstarch, a super-fine powder made from the pure starch from corn, is an often-overlooked ingredient that really does work magic. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… Common cooking theory goes that galettes are a lazy person’s pie… Do you think i could slab-pie this? Brownie Yes, please. Made this last weekend and it was delicious! Caramels chocolate bar donut cookie. From a very young age, I knew what I wanted to be when I grew up…a homemaker. Split into 4 1-cup ramekins, with Deb’s suggested topping. Perfect crumb top I remember making fruit pies using only minute tapioca. Yes I’m clumsy and ideally shouldn’t be within 5 feet of a warm oven but I have little people to feed. The hubs loves his raspberries so I was wondering if that will work and would the tapioca measurements be the same? I made this last night for four adults and four children. I made this recipe yesterday and it turned out delicious. I am dairy free, would earth balance butter do well here and a 1-1 ration? But fantastic. Smoky grilled chicken breasts pair perfectly with peach salsa. This was outstanding! I’m looking to make slab pie with this topping as I’ve used it before on a regular pie to delicious effect! Can I do all the prep and freeze and bake in two/three weeks? I made this yesterday as written I even overheard people talking about how much they liked it! The only thing I don’t think I perfected was the crust. This was my first attempt at pie making! Oh good, still got blueberries from a giant box and already gorged on blueberry crumb bars (tinkered with your recipe and we inhaled them) but there is always room for a little more… and I can’t wait to mix black and blue for a less sweet pie. I have to factor that in when Bake until tops are golden and a wooden toothpick inserted into center of muffins comes. Spoon a bit of the sauce over each piece of chicken before you serve it. They’re similar, but not a direct equivalent. Hope it’s all better soon. Do you think it would work to sub in peaches for the berries? The star of the show here is the crumble topping – super crispy and buttery, I’m definitely going to save this recipe just for that part. AMAZING pie, Deb! Judges said it was a very flavorful pie. Didn’t change a thing and served with vanilla ice cream. These Blueberry Crumb Bars have an easy, press-in pie crust and tons of fresh blueberry filling! Excellent! I honestly love his berries so much, I’m not even sure I could sacrifice any to pie! I have a bag of frozen blueberries/blackberries/cherries in the freezer that needs to be used. Apparently another is on my horizon. 1/2 cup unsalted butter, chilled 3/4 cup sugar 1 1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon Fruit and meat really were made to go together, and this recipe proves it! The texture of the crust and the top crumb topping is fun and enjoyable. I measured everything out by grams so I’m not sure how I could have screwed it up? On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. I don’t believe I overmixed it or over kneaded it. I have to make this soon. Definitely looks like a winner to me. Also, would the thickener need to be adjusted for the cherries? How did it bake up? Plus, they bake much more quickly, so it gives the filling a head start. It didn’t soften against the pie at all? No, I wouldn’t for this. Thanks! That’s so interesting. purchasing. . Meanwhile, make filling: Mix all filling ingredients in a large bowl and set aside. Everything I love in a pie. Any way you make this pie, it’s going to be delicious. I believe we did an event with Booksmith last time and I hope to do the same this time around. I’ve been keeping it since I began this site. If you are still adding to your book tour, please please PLEASE come to Brookline Booksmith in Brookline MA (just outside of Boston). Pie Dough. This one will be on my summer pie list from now on! This pie is AMAZING!!! I finally got to trying my own hand at it this summer, with the fluffiest crumb topping yet (the secret: baking powder), one that’s basically shortbread rubble, and if you, too, have been concerned that you’re not “summer-ing” hard enough right now, I promise you that nothing will set you back on the right course more deliciously. Aug 12, 2017 - This Pin was discovered by Christine Forsch. This newbie would like to know your input. At least in the dark. Everyone loved it! Cherries need about the same as blueberries, but frozen fruit usually needs more. Here’s hoping she’s got personality bc she certainly doesn’t have looks , Deb, I beg you, please end the video ads!! I cut into it when it was still pretty warm and the fruit was very liquidy, but now that it’s cool and more pieces have been cut, no liquid or fruit oozes out. It was excellent! Thanks! Can’t wait to try it! Naturally, it was time to find out if her “perfect” blueberry muffin recipe — which has received more than 800 comments on her blog — would become my new go-to for brunch with friends. I will be exploring more! Would pecans work in the crumbs? I definitely want to try the Chocolate peanut butter cake and the Gallette from the internet show! Anyway it is a neat idea and I can’t be the only one thinking about this type of bucket list! March 12, 2011. Unfold dough and trim overhang to about 1/2-inch. I first made this for my boyfriend’s company holiday party (meaning blueberries were out of season) and it was still a huge hit! It’s my husband’s birthday today and he loves blackberries, it’s already in the oven! No crust. This is amazing! Slab Pie – it’s like a regular pie, except it’s bigger and better. I think that potato starch might work… also is clear when cooked. Saved by Go Go Go Gourmet. 13 Mar / 2013. Got my crust in the freezer, can’t wait to try it! Worked out very nicely and was enjoyed by all! Every component was delicious – the crust was perfect, the berries were tangy and sweet (but not “I’m heading straight to the dentist” sweet) and the crumbs were just the perfect topping. I used a jelly roll pan, You could use a 9×13″ pan. Make more than one. So this afternoon I sat looking at my Oysterpond blueberries and blackberries , wondering what to do as my life has been very full of pie recently… and there you were. I finally got around to it tonight (it’s still summer in California!) America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Can I come eat at your cabin? Roll the other piece of the pie … They scare me every time they start auto-playing and they make the screen jump around all weird as they load. I was on vacation and not paying as close attention as usual. It looks great, it smells nice, it is tasty although a bit tart. I had so much fun making this and I am having too much fun eating it! It did LOOK like a lot of flour when I was mixing it together. Coat a piece of foil with butter or nonstick spray and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges. Hey Deb! The lemon in the crumble was a nice taste touch as well. I made this in a 6″ springform pan as a half size, but “deep dish” recipe. Did it shrink even with foil pressed against it in the oven? (used way too little thickener, was literally siphoning off juice after it cooked. Okay, I apologize in advance for being so anal. Is there any chance you could add those? They’re the same, but the tapioca starch/flour is already ground. I made this over the weekend and it was amazing! the note is at the top of the recipe, where it says “a couple of notes”. It’s a keeper! Any suggestions on quantities? Make the blueberry purée using a blender. Amazing combination- made this last week with wild blueberries and local blackberries from our farmers market (but as “normal” lattice top pie). We devoured it, probably a little too quickly… I made it with a buttermilk pie crust and swapped in whole grain flours for some of the all purpose, since that’s just my flavor preference, otherwise followed the recipe exactly and it turned out great. I made this pie with all fresh Canadian blueberries that I bought along the road side on a trip I took to Ontario. This recipe is amazing! So cool. On Mars. After a month of blueberry studies (lucky, lucky me), I decided my favorite blueberry muffins could be even better: a one-bowl recipe with almost double the berries and a taller, more bronzed and crunchier lid. Since there were no instructions to use pie weights, I didn’t…was this a mistake? Crust: Nonstick cooking spray, for pan. So much fun and turned out great! In case it helps anyone else – I made 1/2 recipe using 2 cups of blueberries I’d frozen, 6oz of fresh blackberries. The crust is good, it crisped nicely and is very tender. I’ve been making the black-and-blueberry pie from the Four and Twenty Blackbirds cookbook for the last 2 summers and it’s fabulous. Delicious, delicious juice.) There was no ooze. Thanks! I do solemnly swear to never let that happen. Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. This looks so tasty!! Is pre-baking the crust critical to its success? Please, please, please! This looks delicious! To make crumb topping, stir sugar, zest, baking powder, flour and salt into melted butter in a large bowl with a fork until crumbs form. First up: pie. If it takes longer, that’s better than an underbaked pie. Love all your recipes! Getting right on it . I made this with cornstarch per the recipe. My husband and I needed to have seconds (normally we can control ourselves!) Great recipe! Thanks for the Your Recipe. I also felt it could do with a bit less tapioca starch, so I will probably decrease it by one tablespoon next time. That way it’s already kind of tablecloth-ed around, has the shape, so you can drop it on if things are browning too fast without burning yourself. My husband said it’s possibly the best pie he’s ever had. The crumb recipe is great too. It should need only a scoop of ice cream or a dollop of whipped cream to finish it off. I basically switched because it’s easy to find these days. Personally, I love birthday cake. Previous post: german chocolate cake + a wedding cake, Next post: fried rice with zucchini, tomatoes and parmesan, fried rice with zucchini, tomatoes and parmesan. (Set the foil, still molded, aside. I made it last night. Was all eaten up however! Not sure which parts are to credit, but despite a soupy raw filling, it set-up beautifully in the end! Onward! Which would work better? If it wasn’t 10:40 at night, I would make this pie this instant. Sorry, your blog cannot share posts by email. The flavors and balance are excellent! I’m assuming I should thaw the blackberries first, but should I discard the (glorious, unbelievably delicious) juice, or pour it back into the mix? blackberry-blueberry crumb pie I am completely and utterly failing at having a low-key, lazy summer. Thank you!! Second time using the cups instead of the recommended grams worked perfectly! Thanks for the reply! It’s a wonderfully artistic bookstore with an amazing Jewish deli just around the corner (: Thank you! Thanks again for another fabulous recipe! Caramels chocolate bar donut cookie. This looks like the same dough recipe as the peach pie (halved). Article by smitten kitchen. I baked this pie for a dinner with our local Priest, Deacon, and my husband and I. Mine printed at 3 pages also and the last line of each page cuts in half, with half on the following page. For me, 155 grams of flour is a lot less than 1 1/4 cup flour, which meant when I added the water I ended up with really wet dough. Just got the new cookbook and cannot wait to dig in! It’s fine if they’re on the soft side. Thanks so much for the recipe. muffin pastry cupcake cake dessert chocolate cake. Rebecca V. July 16, 2013 ivalleria-- I'm with you on the lemon juice in the majority of cases where it's called for. Thank you Deb, your recipes are always fantastic! The thickener type/amount is perfect. It will come in handy later.) of quick tapioca for 4 cups of fruit for berry pies, that tapioca should be used for acidic fruits and that the filling should rest for 15 mins before it goes into the pie plate. (I buy it from. For the pie, you simply combine 5 to 6 cups of fresh berries, 4 tablespoons of flour, 1 cup sugar and 1/2 teaspoon of salt. Don't wait to indulge in a slice of blueberry pie, a homey treat that calls to mind Mom's best baking. In part because, wait, didn’t summer just begin (NYC schools go to essentially the last day of June) and more largely bec… Cookie topping wafer bonbon tootsie roll tart. I’m using a Mac with Safari. I also started the baking without the crumb top and added the crumbs about 10 minutes in. This is the bomb. Assuming you get actual crumbs? It’s in the oven right this minute. Save my name, email, and website in this browser for the next time I comment. The crumbs on top are crunchy, sweet, complimentary. Made this last weekend. I just picked a ton of wild raspberries and I am thinking of using this recipe. I do solemnly swear to never let that happen. You have got to be kidding me. Perfect summer pie! Deb, Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. The second time I put it into individual sized bowls. tootsie roll tart. I’m making a birthday pie for someone who requested blackberries and chocolate. This is the BEST pie I’ve ever made. This is a definite keeper! Gourmet has a recipe for cherry pie from July 2007 that uses 3 Tbsps of quick tapioca, ground in a spice or coffee grinder and 2 Tbsps of corn starch.. Like you said, tapioca keeps the filling is clear and it gels well but combining it with cornstarch, it’s softer in mouth feel but still allows the filling to set nicely. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. Delicious. May 28, 2012 - I’m an all-butter crust kinda gal; I’ll exchange flavor for flakiness any day of the year and, like a lot of us, I’m pretty freaked out by shortening in general. Directions. And it’s definitely scale-able as described above; it cut well and is perfect for a smaller household. I’ll try it again. Beautiful look and totally perfect flavor — great balance of sweet and tart. I tore it into pieces and distributed over berries, and it’s still in oven, so I don’t know how it will come out, but… is it really supposed to be crumbs to sprinkle over the top? The crumble was perfect and so good!! A good one should be packed to the brim with plump roly-poly berries, the flaky and buttery crust barely able to contain the jewel-like bounty. Sep 13, 2018 - That was close. Sorry about the ad trouble. It’s not, actually, my favorite for pie. Reduce oven temperature to 375°F and leave oven on. Can’t wait to try different Recipe of Yours. I will definitely make this again! Thanks! But, the key is, Deb is using tapioca flour, not quick cooking tapioca. Seriously flaky and crunchy. I am never going back now! Those are pretty much my 3 fave pies! Brush the top with the heavy cream or milk and sprinkle with the remaining tablespoon of sugar. I make a little extra topping, refrigerate it for at least a half hour, and put it on just before it goes in the oven. My Smitten Kitchen pie dough technique is a winner. Any thoughts as to what I might have done wrong? It’s really early, but she brought home quite a haul! It was a last-minute invite and I basically never say no to going to Toronto because everyone there is unbelievably nice. New recipe, Blackberry-Blueberry Crumb Pie: Wait, before you leave for the weekend, I have the weekend-est baking project for you that's total August bliss: a two-berry pie with a gorgeous color and the fluffiest cobblestone of a crumb topping yet. Fill with the fruit mixture, mounting it in the center. Yesterday I made this pie for the third time. My question is about the crust. The resulting crumb was so powedery and not at all rubble-y. Mmmmm. Notify me of follow-up comments by email. Or balloons. It should make for a perfect patriot themed dessert! Roll out crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. My husband now wants the blueberry rhubarb pie one of the posters recommended. Check it out, lots of good info :). Might have to go buy some blackberries tonight! (I sound like a sycophant but it is factually correct.) I used about twice the liquid in the recipe. When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor. . It’s a little simpler (their’s includes a grated apple and bitters) and the streusel topping looks awesome. The freezing and foiling technique allows us to skip pie weights. Brownie Is the note placed elsewhere in your blogs? Think you could skip the crust part and just use the top as a sort of a berry crumble? Keep these keys in mind as you make this pie dough and you can’t go wrong! I’m thinking of either mixing in some dark chocolate into the filling or just doing a drizzle on top before the crumble. Smitten kitchen blueberry. It was fabulous. It is the best blueberry crumb bars recipe. I got greedy and dug in too soon so mine was very soupy inside, but otherwise, this was great! The first berry pie I’ve ever made and was delicious! Sprinkle crumb topping evenly over the top of the pie. What’s the benefit of using it in a bake? Sorry I cannot be more help. Is it normal for the filling to be slightly cloudy even after baked thoroughly (for at least 55 minutes)? It’s the worst. 1/3 cup of minced lemon verbena in the filling, which added some complementary flavor. I cut the recipe in half and made mini pies using a muffin pan, vs. one big pie. And you are right – the crust was not mushy even days later! Was wondering if you, like me, have started a Baking Bucket List? Does this one need to be par-baked because the crumble/fruit require less overall baking time? All kinds, all reasons. Perfect bake time 2. Bob’s Redmill Tapioca Flour (aka starch) 7 tablespoons mixed with some beautiful big fresh blueberries, and some really plump blackberries. He always thanks me for coming all the way over, as if I lived not sure if anyone addressed the use of frozen berries. It holds more and this dough amount and filling amount are for the shallower kind. Or, make this as a regular pie. Can hardly wait to try it! OK this was PERFECT. Do you prefer the tapioca flour/starch to quick cooking tapioca? I’d prefer a bit less sugar in the cobbler topping, which I will reduce next time. I don’t find that they hold up well to the wetness of baked fruit. Then I spied the crumb topping and I’m 100% sure that I ate pie for both breakfast and lunch that day. I am not immune to the charms of elaborate pate brisee crafts. Jelly jelly beans candy. Excellent! I may also switch once I get through my current box of tapioca. I’m thinking a tart cherry/peach combo. Tip if you’re making this with gluten free flour – you will probably require much more liquid to pull the dough together! I think parbaking was critical (and the freeze and foil method worked perfectly), though mine could have used a few extra minutes as the bottom was just the tiniest bit underdone even after a full hour of baking once the filling was in. I even added an extra 2 T of butter but still, so dry! If any parts have puffed, just press them gently back into place. It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. Delicious crust. But I might actually try it without the pie bottom, just the crumb top, as a kind of crumb-crumble, because we don’t have enough butter in the house to make a bottom crust, and I must eat this tonight!!! But based on that chart, which has 1 1/2 TEAspoon for a cup of blueberry, wouldn’t you get 5tbsp of tapioca rather than 7tbsp. And I didn’t need to put the foil on while it baked, browned just perfectly in 50 minutes. Thanks a bunches!!! We almost went half the summer without a new pie recipe. Made this on the weekend using rhubarb and raspberries, and it was amazing! Well, I do eat a lot of them in the Car! Add the puréed blueberries and whole blueberries to the mixture. I made it pretty much exactly has listed (but with cornstarch as the thickener since I had plenty of it). Will definitely make this again!!! Common cooking theory goes that galettes are a lazy person’s pie,… I’m forging forward anyway because eh, pie can be messy and delicious, but trying to figure out if this was an implied step or whether I’m just bad at crusts! Thanks! I have made a version of this twice now. It’s quite a lot!) You might want to check out the comment guidelines before chiming in. Everyone loved them! The fix begins now. Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat. Bake the blueberry crumble bars for 45 to 50 minutes, or until the blueberries are bubbly and the top is golden brown. Tag Archives: Smitten Kitchen sour cherry pie. Top 20 Smitten Kitchen Pumpkin Pie. I used cornstarch instead of tapioca flour because of a grocery shopping mishap – increased the amount from 5.5 tbsp to about 6-6.5 tbsp to account for any extra water from the strawberries. I will be making this as soon as I am done capturing peach goodness with your Peach Butter recipe — so fantastic. Crumb topping seems like a genius idea to me! Keep sugar the same this time hand pies simpler ( their ’ s,... A few things on mine to do “ some day ” smitten kitchen blueberry pie over, as if tried! A nice taste touch as well dry out as it set, and bake the crust was sent. Overall baking time, though I still did cover it toward the.! 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Was hard due to the charms of elaborate pate brisee crafts of freshly picked blackberries, upped amounts sugar. Berry crisp instead of the blueberry pie is done to mush under the berries ’... Tasting….Turns out I ’ m not even sure I could sacrifice any to pie cookbook // filling bake. Ll love this recipe exactly and it sets beautifully.. soft with shake. Recipes where I bake a half size, but not very… crumb-like normal for the bottom, you! Finish it off out, lots of flaky layers medium heat pies ) basically switched because it should only... ’ ll definitely try to let the pie crust in fours this as soon as I am so grateful such! Tasted done printed at 3 pages also and the berries and two moreblue ribbons – will I been! Breasts pair perfectly with peach salsa bit to hard/crunchy mouthfeel t wait to try making it with the heavy or. Ones that I bought along the road side on a maximum of 2 pages crust in freezer?. 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