![]() You can swap whole milk or water for the buttermilk. You can use sub frozen for fresh blueberries. Swap options: You can swap out shortening for butter equal parts (50/50 works best). Make sure the liquid has a rolling boil before you add the cornstarch mixer into the pan. Make sure the cornstarch is dissolved into the liquid before you mix it in. For best results, chill the dough for 1 hour or even overnight after it's combined, shaped and wrapped in plastic. Technique tip: Make sure your butter and buttermilk is cold. Served best warm with a side of creamy vanilla ice cream, this quintessential pie recipe is the only one you'll need this Fourth of July! This standard nine-inch pie recipe serves six to eight people, so it's perfect for intimate summer gatherings. The ingredients are easy to find at your local grocery store, and you may already have most of what you need in your fridge and pantry. It's best to take advantage of this recipe while you have the freshest product, but frozen blueberries work in a pitch, too. You can make this pie year-round (Thanksgiving is only a few months away!), but peak blueberry season is over the summer. Kareem's late grandmother was adamant that letting your pies sit helps develop the flavor, so give yourself ample time to make sure your pie is perfect. This recipe has three essential parts: the buttermilk crust, the blueberry filling and of course a delicious crumble for the top. The James Beard-nominated baker loves everything blueberry and couldn't wait to share this recipe. Bake Sweets right outside of Washington, D.C., brings the spirit of the nation's capital to your Fourth of July celebration. ![]() Side Note: Cover with foil after 30 minutes if browning too fast.One of America's most popular desserts is a classic buttermilk pie, so what better way to celebrate our country's birthday than with a fresh blueberry crumb pie? This recipe from Kareem "Mr. Place the pie on the baking sheet and bake for 1 hour and 15 minutes, or until the filling is bubbling and the topping is golden. Spoon the blueberry filling into the cooled crust, then sprinkle the crumb topping evenly over the top. Make the crumb topping by combining the ¾ cup of flour, brown sugar, cinnamon, sea salt, and cooled melted butter together with fingertips to blend. Let the filling stand, tossing occasionally, until the blueberries release their juices, about 30 minutes. Add the fresh or frozen blueberries and lemon juice toss to combine. Make the blueberry filling by combining the sugar, cornstarch, lemon zest together in a large bowl mix well. Bake until crust is pale golden, about 12 minutes longer. Carefully remove the parchment and pie weights. Place into the oven and bake until crust is set, about 20 minutes. Line the crust with parchment paper or tin foil then fill it with pie weights. Preheat the oven to 375 degrees and place the rack in the middle of the oven. Place back into the refrigerator to chill for at least 30 minutes. ![]() Pierce bottom of crust with a fork several times. Carefully transfer to the deep pie dish, gently pressing the dough onto the bottom and up the sides of the pie dish. ![]() Roll out the dough on a lightly floured surface to a 13″ round. Flatten into a disk, wrap in plastic wrap, and chill the dough in the refrigerator until firm, at least an hour. Gather all four dough pieces into a ball. Working with one piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute the butter. ![]() Pour dough onto a lightly floured surface. Drizzle in 3 tablespoons of ice-cold water over the mixture pulse the food processor until clumps form. Make the pie crust by pulsing the 1¼ cups of flour, chopped butter, and salt together in a food processor until it resembles a coarse meal with some pea-sized pieces remaining. Thanks for the delicious blueberries, Laura!! I served our pie a la mode but it’s also delicious with a big glass of ice-cold milk. The crust was flaky and delicious, the blueberries were sweet with a nice touch of tartness from the lemon, and the crumble topping made it extra special. I decided to surprise my kids and make them this pie for dessert recently and it was a HUGE hit with the whole family. This recipe I found on Bon Appetit is a keeper! My awesome friend Laura gave me a big bag of freshly picked blueberries from her garden. ![]()
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