Coconut Cream Pie

Coconut cream pie let me count the ways I love you.

Your delicious crisp cookie like crust.

The nutty delicious toasted coconut throughout and on top.

Smoothy creamy vanilla custard. Perfectly cool.

Swoon.

Coconut cream pie

This might, just might, be my very favorite kind of pie. I know that it is a huge hit in my family being at the top of the list of favorites for my dad, my grandma, and my sweet husband. I know there are coconut haters out there but we just aren’t that type of family.

Coconut cream pie has graced out family gathering’s dessert tables for as long as I can remember. While pumpkin pie decidedly belongs to my sister and brother in law, I will hang on to the privilege of making it till the day I die.

Why am I so adamant  about making it every year?  Because I get to lick the bowl. Childish perhaps but I don’t care. Judge away.

Coconut cream pie

I even intentionally don’t put all the filling in the crust. Yes you read that right. I leave filling IN THE BOWL. So we aren’t just talking about licking the bowl at this point. We are outright just eating the filling. If you are lucky enough to be at my house when I make it I will hand you a spoon and let you indulge in the deliciousness that is still warm coconut cream pie filling (lets face it- it is just pudding).

And after making the filling and crust you are left with half a dozen egg whites to keep you entertained. You could make meringues, french macaroons (which is what I intend to do), or even an angel food cake!

Coconut cream pie

One year ago today:  Succotash

Coconut Cream Pie (makes 1 pie)
From the Joy of Cooking

Crust:
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1 stick of butter
1 egg yolk
2-4 tbs cream or milk

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
5 large egg yolks
3 tb butter
1 tsp vanilla
1 1/2 cup sweetened coconut toasted at 350 for 5-10 min till light brown (divided)

Preheat oven to 375 F. Dump the flour, sugar, and salt into the bowl of your food processor. Pulse a couple of time. Add the butter and pulse 10-15 times. The mixture should look like cornmeal with a few larger lumps of butter.

Add the egg yolk and pulse for a few seconds. Slowly add the cream a tablespoonful at a time, pulsing in between, till the misture starts to come together.  Don’t overwork the dough–it will become tough. Pat the crust into a 9″ or 10″ pie or tart plate. Prick all over with a fork and pop in the oven for 18-20 minutes. Allow to cool completely on the counter.

Meanwhile combine sugar, cornstarch, and salt in a medium sized pot. Whisk together. Slowly whisk in the milk. Add the egg yolks and whisk well, until there are no yellow streaks.  Place the pot on medium heat and bring just to the simmer. Whisk the mixture well, as it thickens. Remove from heat, and scape the sides down. Mix until smooth. Return to the heat and whisk constantly for 1 minute. Remove from the heat and stir in the butter and vanilla. Stir in 1 cup of the toasted coconut. Pour into baked (and completely cool) pie shell. Cover with plastic wrap pressed into the custard and chill till completely cool. Sprinkle with remaining coconut before serving.

Coconut cream pie

Pumpkin Pie Bars

Yum pumpkin pie.

Right?

We have already welcomed pumpkin season here when we made the pumpkin scones last month. We made pumpkin cookies last year too. But when I friend pointed me to this recipe and told me it tasted like a brownie but pumpkin pie that was all the encouragement I needed.

Pumpkin Pie Bars

Pumpkin pie was I believe one of my first forays into baking something other than cookies. I grew up helping my mom in the kitchen and felt independent enough to bake cookies alone by the 5th grade (I hope Little can do this!). I don’t remember when I made my first pie but I do remember believing it was better than my mom’s. Ahh silly me. It was delicious sure but I hardly think it would ever beat her out.

I have made my fair share of pumpkin pies in my life. Once, while being charge of the baking for my school in Switzerland, I made something like 20 pumpkin pies for our thanksgiving dinner. Completely from scratch- as in I baked the pumpkin and everything first.

Pumpkin Pie Bars

These past few years I can’t remember the last time I made a pumpkin pie. My brother in law and sister have assumed the duty of pumpkin pie baking and they are beyond proficient. Why mess with a good thing?

So I bake other things with pumpkin. Things that taste like pie without the hassle of a crust. And these bars… yum. They fit the bill to a T.

And the best part? They make a WHOLE 9 x 13 pan. Which means you can eat a whole bunch and gift a whole bunch. Neighboors, co-workers, and your family will rejoice. Guaranteed.

Pumpkin Pie Bars

One year ago today: Classic Pancakes and Apple Spice Cakes

Pumpkin Pie Bars (makes 24 ish)
From Brown Eyed Baker

2 cups all-purpose flour
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (8 ounces) butter, melted
2 cups dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 can (15 oz) pumpkin
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Butter a 9×13-inch baking pan and line with parchment paper, leaving an overhang on both sides. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg and salt; set aside. In a large bowl whisk together the sugar and butter. Add the eggs and vanilla extract and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined. Scraped the batter into the pan and smooth the top. In a small bowl, stir together the granulated sugar and cinnamon, and then sprinkle evenly over the top of the batter. Bake for about 30 minutes, or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.

Pumpkin Pie Bars

Blueberry Galette

Do you have a plethora of blueberries?

Blueberry Galette

While it may feel like we have too many right now I have to keep assuring myself that we have NOT overdone it. Every July we head out to the local blueberry patch and pick for several hours. We generally end with around 40 pounds of berries and they are all destined for the freezer.

I love having berries that we picked at the ready all winter long.

Blueberry Galette

Having that many fresh berries in the house at once can be a blast. We freeze them as fast as we can but there are only so many trays that fit in the freezer at once. Often I would walk in to the kitchen to find Nathan picking out a handful of the biggest berries only to shove them all in his mouth AT ONCE. Then he would grin like a little child it was cute.

Little discovered the deliciousness that are mostly frozen blueberries and ate through more bowls than was probably prudent on our part. It was very cute to see his blueberry smeared smiles.

Blueberry Galette

Aside from just munching on berries all day my favorite thing to do is to put these tasty berries in pie crust. I already did a pie a couple of weeks ago and didn’t want to make another. Then I happily remembered about galletes.

Galettes are simply free form pies. No muss. No fuss. You make the dough, roll it out, slide it on to a sheet tray, dump the filling on it, haphazardly fold the crust around it, and bake. So simple.

Blueberry Galette

And it looks stunning.

And tastes even better.

I was beyond pleased with both the presentation and flavor. And the cornmeal pate brisee? Brilliant. Light and flaky with a little something more.

I’m a happy camper. And I have a full full freezer.

Blueberry Galette

One year ago today: Lemon Blueberry Scones and Cheese Crackers

Blueberry Gallete (serves 10-12)
From Martha Stewart’s Baking Handbook

Cornmeal Pate Brisee (makes enough for two):
2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
1/4 to 1/2 cup ice water

Filling:
5 cups fresh blueberries
juice of 1/2 lemon
1/2 cup sugar
1/2 cup corn starch

1 slightly beaten egg
sugar for dusting

Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine. Add the butter, and process, until the mixture resembles coarse meal, about 10 seconds. With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Flatten each to form a disk. Wrap, and refrigerate at least 1 hour or up to 1 day before using.

Preheat over to 350 F. Place all of the ingredients for the filling in a bowl and stir till combines. Roll out 1/2 the dough into a circle about 14 inches wide. Slide on to a parchment lined baking sheet. Carefully pile the filling in the middle of the dough circle leaving a 2 inch circle all around. Carefully fold the border up over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Gently brush the crust with the beaten egg and sprinkle with sugar. Bake till golden brown and bubbly, about 1 hour. Allow to completely cool before serving.

Blueberry Galette

Blueberry Pie

Happy Fourth!

Blueberry Pie

Well a day late. Sorry about that.

See yesterday I was with my family and friends making and enjoying this pie and loads of other delicious foods.

Blueberry Pie

It was a busy at home day and of so much fun. We ate burgers, chips, watermelon, potato salad, corn on the cob, and this delicious pie with vanilla ice cream.

Would you believe that one year ago today was the mini version of this exact same pie? It is pretty cool actually. Seems silly to copy and paste the recipe from then but I seriously didn’t do anything different. It was easy and, as you can see, it looks impressive.

Blueberry Pie

The best part? It was also absolutely delicious.

Blueberry Pie

One year ago today: Mini Blueberry Pies

Pate Brisee (Makes enough for one double or two single-crust 9 inch pies)
From Martha Stewart’s Baking Handbook

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 cup ice water, plus more if needed

Dump flour and salt into the food processor; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs about 10 pulses 1-2 seconds each. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
Turn machine on add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Blueberry Pie

Blueberry Pie (serves 8-10)
From Martha Stewart’s Baking Handbook

Pate Brisee (see above recipe)
8 cups blueberries
1/2 cup sugar
1/4 cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter
1 large egg yolk
1 tablespoon heavy cream

On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes. Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, cornstarch, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Using a star shaped cookie cutter but out 20-25 stars. Brush the rim of the crust with the egg wash, then carefully lay the stars over the berries overlapping them slightly. Remember they will shrink when they cook. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool completely before serving.

Blueberry Pie

Strawberry Rhubarb Pie

Pie makes me feel so proper for some reason.

Well not quite as much as a layer cake on a pretty stand but still proper enough. I wish I had the time and energy to have pie and cake around the house all the time just in case guests stop by. Don’t you?

Strawberry Rhubarb Pie

I have dreams of being that perfect hostess. The kind when you walk in the house everything is tidy, the coffee and tea are ready, and there is always a tasty treat.

At least at the end of the day there is always lots of fruit in my house I can serve up when I don’t have a pie at the ready.

And for some reason I feel the most proper pies are two crust pies and they are filled with fruit. Cream pies (like this strawberry cream one) are incredibly delicious but strike me as a dessert pie not an unexpected guest pie.

Strawberry Rhubarb Pie

Am I even making any sense?

And yes lets no rehash that after only one non-strawberry recipe we are back to my absolutely favorite berries. Whatever. You still love me.

Even more if you came over and had a slice of this pie.

Strawberry Rhubarb Pie

I made this pie for my sweet dad for Father’s Day. It is his absolute favorite. It was met with rave reviews. Granted my family is used to my cooking and can, at times, be a bit spoiled so I knew they were being honest when they complimented it over and over again.

I sent the rest of the pie home with my dad after lunch. I don’t know for certain but I’m fairly confident he ate the rest straight out of the pie dish that very day. Ain’t no shame. Don’t judge. The pie was made for him, plus it was Father’s Day. He deserved it.

Strawberry Rhubarb Pie

Now I just need to get around to making a coconut cream pie (his second favorite) to share with you too.

And now I want pie….

Strawberry Rhubarb Pie

One year ago today: Red Fife Wheat Bread

Strawberry Rhubarb Pie (serve 8)
From Smitten Kitchen

1 recipe Pate Brisee or double-crust pie dough of your choice
3 1 1/2 pounds rhubarb, in 1/2-inch thick slices
1 pound strawberries, hulled and sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Folding the dough in half then sliding it carefully into the pie plates helps prevent tears.  Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle Fold in half and gently transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively. Cut slits in the top of the dough.

Transfer pie to a baking sheet. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.

Transfer pie to wire rack to cool. Wait till completely cool before serving. If you can.

Strawberry Rhubarb Pie

 

Strawberry Cream pie

Ok ok ok I know. Some variety please. These past few days I have been strawberry OBSESSED. Between the jam, scones, frosting, blondies, and this pie I still can’t seem to get enough.

Strawberry Cream Pie

Maybe I should just rename this blog the Strawberry Bakeshop. I promise this will soon be over. Next post is hamburgers. Still friends? Good.

When I was little we lived on a farm. It wasn’t our farm but rather we were renting part of the house from the wonderful owners. They became our grandparents. Some of my favorite childhood memories are of the couple of years we spent living on that farm- horses, gardening, chickens, outdoor shenanigans, and oddly enough a pie exactly like this one.

Strawberry Cream Pie

One day for I don’t remember what special occasion Grandma Peer (as we lovingly called her) brought us a pie. I was little- maybe three or four- but the memory of how good that pie was is etched in my memory.

When we had a plethora of strawberries this weekend someone suggested making pie with some of the berries. I immediately went on a hunt for a recipe to recreate the pie of my memories. Not to brag but this is spot on.

Strawberry Cream Pie

Funny enough this pie reminds me not only of the farm when I was little but also of church potlucks. Have you been to a church potluck? I have been to more than my fair share. Always there is one really really good treat on the dessert table. This pie would fit right in and probably be the first empty dish.

And empty dish was exactly what happened to us on Sunday evening. Four adults put the entire pie away. In about an hour. I need to make another one…

Strawberry Cream Pie

 

One year ago today: Teff Polenta

Strawberry Cream Pie (serves 4- maybe more if you aren’t greedy seeing at it IS a whole pie)
adapted from All Recipes- pie and crust 

For the filling:
1 (8 ounce) package cream cheese,softened
1/4 cup white sugar
1/2 teaspoon vanilla extract
3/4 cup sliced fresh strawberries, mashed
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1/4 cup sliced fresh strawberries

For the crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

Make the crust: Preheat oven to 375 F. Mix graham cracker crumbs, sugar, and melted butter until well blended . Press mixture into an 8 or 9 inch pie plate. Bake for 7 minutes. Remove to a wire rack to cool. Crust must be completely cool before adding the filling.

Make the filling: Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.Beat heavy cream and confectioners’ sugar in separate bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries. Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

Strawberry Cream Pie

French Apple Tart

I love beautiful food.

French apple tart- stunning dessert gauranteed to impress

I also believe that food should not only taste good but it should look good too.

Yes this often means that it takes a bit more time to prepare but I feel it is worth it in the long run. This tart is a perfect example.

French apple tart- stunning dessert gauranteed to impress

The crust is a simple pate brisee thrown together in the food processor. However, the meticulous pealing, cutting, arranging of the apple slices takes a bit of time. The finished product is stunning and, in my opinion, worth the time.

What do you think? This certainly isn’t an every day sort of desert but your family, company, or cat are sure to be impressed when you serve this.

French apple tart- stunning dessert gauranteed to impress

Ok, so it is beautiful but how does it taste?

Amazing.

If you have ever traveled or lived in Europe you will understand what I mean when I say this tastes exactly like the apple tarts you get in a French bakery. Don’t skip the marmalade glaze as I feel it is what really elevates this from tasty to incredible.

French apple tart- stunning dessert gauranteed to impress

French Apple Tart (serve 6 generous or 9 average servings)
from Ina Garten

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly (I used homemade peach jam as it was what I had on hand)
2 tablespoons rum, or water

Make the pastry: place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the 1 1/2 sticks of butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices either with a sharp knife and a steady hand or a mandolin. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the 1/2 stick of butter.

French apple tart- stunning dessert gauranteed to impress

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. The tart may burn a bit in places but don’t worry. That’s normal. When the tart’s done, heat the apricot jelly together with the rum or water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

French apple tart- stunning dessert gauranteed to impress

Cherry Pie

Experts say that you must expose a baby to a new food ten + times to get them to develop a taste for whatever it is that you are feeding them. Little didn’t care for blueberries much when he first tried them. After repeatedly offering them to him they are now one of his favorite foods. He is taking his time adjusting to green beans though. I just keep putting food on his tray and he eats it or doesn’t. Eventually he will eat it.

Cherry Pie

I feel like I am this way too. Having grown up in Spain I was never really exposed to blueberries and therefore, as an adult, haven’t cared for them until recently. Same with anything with cooked cherries. What I have discovered of late is that I don’t like artificial blueberry and cherry flavors. Fresh blueberries or home-frozen that I put in baked goods are a different taste category than a Costco blueberry muffin. Fresh cherries have always been a favorite of mine but cherry pie or bars – yuck! Nathan, however, loves cherry pie so each year I go to a local farm and buy pie cherries to freeze. Every time I make a pie I take a tiny slice mostly because I love pie crust. Yesterday when I made this pie and had a slice I feel like I finally hit my tenth taste and loved it.

Pie cherries are almost done for the season here in my area. I highly recommend making this before they are gone till next year. Or at least run out, get some cherries, freeze them and make this in the dead of winter. Totally worth it. Even if it did take me years to decide it was delicious.

Cherry Pie

Pate Brisee (Makes enough for one double or two single-crust 9 inch pies)
I posted this recipe previously but here it is again.

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 cup ice water, plus more if needed

Dump flour and salt into the food processor; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs about 10 pulses 1-2 seconds each. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)

Turn machine on add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Cherry Pie

Cherry Pie

1 recipe Pate Brisee
5 cups pie cherries (sour)
1 1/4 cups sugar
4 tbs cornstarch
2 tbs butter
1 egg lightly beaten for egg wash.
Turbinado sugar for sprinkling

Cherry Pie

Preheat oven to 425 F. Combine cherries, sugar, and cornstarch in a bowl. Set aside. On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a deep dish 9-inch pie pan, and transfer to refrigerator to chill. Roll out the remaining dough to the same size and thickness. Pour the cherry mixture into the chilled pie crust. Dot with butter. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Cut vent holes. Lightly brush the top and sides with egg wash. Sprinkle with turbinado sugar. Transfer to the oven, placing a cookie sheet on the rack under the pie to catch any bubble over. Bake for 30 minutes then reduce temperature to 350 F. Bake for 25-30 minutes more until bubbly and brown. Allow to cool for at least an hour before serving.

Cherry Pie

 

 

Mini blueberry pies

I have to tell you a secret- I don’t remember exactly how I made this.

It was a warm summer day. We had a lovely big pot of clams and crusty bread for dinner (recipe for another day but fear not I will give it to you). We ate on the picnic table in the backyard. There was leftover pie crust lurking in my fridge and blueberries we had picked earlier in the week were threatening to take a turn for the worse.

Fancy dinners like clams call for fancy desserts.  And wine. Lots of cold white wine. Even if it is a weeknight.

Ready for another secret? I used to be scared of pie crust. Then one day I talked myself into buying Martha Stewart’s Baking Handbook from the local used bookstore. Her pate brisee (fancy name for pie crust if you ask me) is simple. Four ingredients and a food processor. I conquered my fear and could now make this in my sleep. It was in fact this very crust that was lurking behind the bowl of blueberries.

So I pulled it out, rolled it, shoved it in to some custard cups  , filled it with peak of the summer Oregon blueberries, topped it with a star, and then, as soon as it cooled, I inhaled it. My sister, brother-in-law, and husband were impressed. Both by the dessert and my speed in eating it.

Yumm.

So please make this. Use up leftover pie crust. Throw in whatever fruit you have on hand. I am sure you could make with with pitted cherries, apples, apricots, peaches, or even strawberries. Be brave. Experiment. You won’t regret it.

Loosely based on these two recipes from Martha Stewart’s Baking Handbook :

Pate Brisee (Makes enough for one double or two single-crust 9 inch pies)
I had already made a double crusted pie and was using up the scraps I had left in the fridge. It made 4 mini custard cup pies

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small
1/4 cup ice water, plus more if needed
Dump flour and salt into the food processor; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs about 10 pulses 1-2 seconds each. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
Turn machine on add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

single serving blueberry pies

Blueberry Pie

Pate Brisee (see above recipe)
8 cups blueberries
1/2 cup sugar
1/4 cornstarch
1 tablespoon freshly squeezed lemon juice
2 tablespoons unsalted butter
1 large egg yolk
1 tablespoon heavy cream

On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes. Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, cornstarch, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

Now that you have the recipes here is what I did- I took the leftover pie crust, rolled it out and lined my custard cups with it. Then I mixed about two cups of blueberries with roughly 1 tablespoon of cornstarch, two tablespoons of sugar and a dash of lemon juice. I divided the blueberries between my four lined mason jars. Then I rolled out the leftover dough, cut a star out of the dough with my largest star cookie cutter, placed a small dot of butter on top of each mini pie, topped with the cut out star, brushed with egg wash, then sprinkled with sugar. Baked at 400 for about 20 minutes checking frequently.

super cute single serving blueberry pies

Then stuff in your face. Preferably after a big clam dinner and loads of wine.

clam dinner