Molly's blueberry pie

Well hello.  It's been a while.  A million things have come before this blog and it's been longer than it should since I posted.  A recent shoot with stylist Molly Shuster for Eat Boutique inspired me to get back to posting, and share her delicious take on blueberry pie. 

That and juicy, in-season berries, a blue state of mind, and some fun prep, in process and post shots we took.  

We shot her recipe, then we couldn't help but fiddle, style, re-style and shoot.  The traditional pie was our jumping off point, and the other, our indulgence. Which do you like?  Same set and ingredient.  Two very different looks.  The pretty pie plate was the jumping off point for the second version.

We shot these slightly ahead of blueberry season in the north east and before our own bushes have turned.  Looking back at these makes me look forward to harvesting our own.  There will definitely be more blueberry pies, tarts, and tartelettes this season.

Molly's blueberry pie with cornmeal crust (pictured above)

Ingredients:

Cornmeal Crust:

2 cups flour

1/2 cup cornmeal (I love Gray’s Grist Mill brand)

1 tablespoon sugar

1/2 teaspoon salt

2 sticks cold butter, cut into pieces

Ice water, as needed

Cream, for brushing

Sanding or turbinado sugar, for sprinkling

Blueberry Filling:

3 pints blueberries

1 lemon, zest and juice

1/3 cup sugar

3 tablespoons flour

1. Place the flour, cornmeal, salt and sugar in the bowl of a food processor and pulse to combine. Add the butter and pulse a few times until the butter has started to incorporate but small pieces of butter remain. Adding ice water 2 tablespoons at a time, pulse until the mixture resembles wet sand. Pour onto a work surface and shape into a disc (knead a bit of the dough if is a little too crumbly to shape together.) Cut the disc in half and shape each half into a disc. Wrap with plastic wrap and place in the refrigerator to chill, at least 1 hour or overnight.
2. Place a baking sheet in the oven and preheat to 400º. On a lightly floured surface, roll out one of the discs of dough until it is about 11” in diameter. Line a 9” tart or pie plate and prick the bottom of the dough with a fork. Place in the refrigerator to chill.
3. Meanwhile, make your filling. Combine all of the ingredients and gently toss to combine.
4. Roll out the remaining dough until it is about 1/8” thick. Cut into 1 1/2” wide strands. Pour the blueberry mixture into the pie plate and braid the strands decoratively on top. Tuck in edges and pinch together to make a crust. Brush with cream and sprinkle generously with sugar.
5. Place on the baking sheet and bake for 10 minutes, then reduce the heat to 350º. Bake for another 30-35 minutes, or until the berries have begun to burst and the crust is nicely golden-brown.
6. Let cool at least 20 minutes before serving.

For more of Molly's recipes, hop on over to her blog.

Savoring the last days of Summer with berry popsicles in the country

We have been enjoying an extended stay in the country.  A special time spent mainly cooking at home, exploring outdoors, and dunking in the pool.  We have been in the rhythm of checking the garden each morning and harvesting what's there, with a promise to use at least one garden item in each meal.  We went through waves of vegetables so fresh we never tired of them: snap peas, green beans, cucumbers, eggplant and tomatoes to name a few.  The perimeter of of the garden has berry bushes planted last year that provide berries all summer long.  First with black raspberries, then blueberries, then red and yellow raspberries - the latter being the sweetest of the lot.

We get a generous handful of new berries each day, and it seems impossible to think of wasting a single one.  My little one who loved blueberries as a baby, has now decided he's no longer interested in berries, with the exception of strawberries, which are a bit on again off again.  I figured a popsicle might change his perspective?  I started with mixed berry popsicles of local strawberries plus our blueberries and raspberries.  They were so fresh and divine, but apparently not acceptable to him.  He requested purple popsicles.  I moved on to blackberry lime popsicles, a deep purple in color, that we made together (he operated the blender proudly), and apparently hit the spot after some coaxing.  Later this week, having discovered a recipe for fudgesicles in this month's edition of Everyday Food, we made the creamy classic together.  There was no encouragement needed to devour those.

Homemade berry popsicles (will yield ~10 popsicles depending on size of moulds)

Mixed berry popsicles

5 cups mixed berries (strawberries, raspberries, blueberries or whatever you prefer)
1 cup water
1/2 cup sugar (adjust to taste or sweetness of berries)
Juice of one lemon

Blackberry lime popsicles

5 cups blackberries
1 cup water
1/2 cup sugar (adjust to taste or sweetness of berries)
Juice of one lime

Combine ingredients in blender until berries are processed into fine pieces.  Taste and adjust sweetness and acidity to taste (note that mixture will taste less sweet when frozen).  Strain through a fine-mesh strainer to remove seeds and any remaining pieces of skin.  Pour into moulds and freeze for at least six hours.  To unmould, run moulds briefly under hot water until popsicles release.

Berry summery: berry ripple mousse

I’ve been slowly getting back to cooking. The markets are teaming with wonderful, fresh fruits. Berries have been calling my name. I've had my eye on a recipe for a blackberry ripple mousse from Michel Roux’s Eggs. When I saw fresh blackberries, raspberries and black raspberries in the Union Square farmer’s market I decided it was finally time to try the recipe. The recipe takes a bit of time as you first need to make a crème pâtissière (pastry cream) and both the crème pâtissière and the berry coulis need to be cool before the dessert is assembled. The assembled dessert then rests in the refrigerator for 2-3 hours before served. None of the components is difficult to make, however, and the result is delightful. The recipe calls for blackberries but you can certainly use any berries you like – just adjust the sugar according to the sweetness of the berries.

Crème pâtissière (adapted from Eggs)

6 egg yolks
½ cup plus 2 tbsp (125 g) superfine sugar
¼ cup all purpose flour
generous 2 cups milk
1 vanilla bean, split lengthwise

Combine egg yolks and one-third of the sugar in a bowl and whisk to a light ribbon consistency. Whisk in the flour.

Heat the milk and remaining sugar along with the vanilla bean in a pan. Once it comes to boil, pour it into the egg yolk mixture, stirring constantly. Mix well and then return the mixture to the pan.

Bring mixture to a boil over medium heat, whisking constantly. Allow mixture to bubble, still stirring, for 2 minutes. Remove the vanilla bean.

Pour onto a half sheet pan and cover with foil (touching the crème pâtissière to prevent a skin from forming). Cool in the refrigerator.

Berry ripple mousse (from Eggs)

¾ lb blackberries or other berry (plus extra to serve if desired)
2/3 cup superfine sugar
juice of 1 lemon
generous 1/3 cup heavy cream
1/3 quantity crème pâtissière
2 egg whites

Put the berries in a pan with ½ cup sugar and heat gently, stirring occasionally. When the mixture comes to a simmer, cook gently for another 10 minutes and then puree in a food processor or blender. Strain through a fine-holed sieve or a colander lined with cheesecloth. Let coulis cool, stirring occasionally. Add lemon juice.

Whip cream to a ribbon consistency, then fold into the cooled crème pâtissière.

Whisk the egg whites in a clean bowl to a thick foam, then add the remaining sugar and whisk to soft peaks. Gently fold in the pastry cream mixture, without overworking.

Very delicately, mix in the cold berry coulis to create a ripple effect (note: you will likely need only a portion of the coulis.). Divide the mouse between 6 glass dishes and refrigerate for 2 to 3 hours before serving. Ideally serve the same day the mousse is made – the mousse does not hold up well.