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recipes, PIE, and cookbook confabs

It's been ages since National Pie Day, but I still need to post two recipes a few people requested, so here goes:

Now, I won't swear this is the best blueberry pie ever (though it's damn good). But my aunt spent a summer trying out different recipes for blueberry pie (do you think obsessiveness is inherited? Could be!), and pronounced this one the best of the lot. Not sure if it came mainly from one recipe, or if it was a combination of bunches, so no credit there. If you recognize it, let me know, and I'll be happy to adjust with an attribution.

Best Blueberry Pie

Flaky Crust
I think this is from Joy of Cooking, but not sure
2 1/2 c. flour
1 t sugar
1 t salt
1/2 c. shortening, chilled, broken into pieces
8 T cold unsalted butter, broken into pieces
1/3 c. plus 1 T cold water


Mix flour, sugar, and salt with rubber spatula.

Cut fat in with pastry blender (or quickly with your hands) to pea-size coarse crumbs.

Add water, cut in with blade side of spatula til evenly moistened. Press with flat side of spatula. If the dough sticks, there's enough water. If not, add 1 to 2 T more water.

Gather into ball and divide in half. Shape into discs, and wrap discs in plastic wrap. Chill 30 min - 1 hour (or up to 2 days) before rolling.

Blueberry Filling
2 c. blueberries
1/2 c. sugar

3 c. blueberries
1/2 c. sugar (or less)
1 T lemon juice
1 1/2 t lemon zest
1/8 t salt
3 T cornstarch

425 degree oven.

Cook 2 c. blueberries and 1/2 c. sugar until broken down into jam. Cool.

Combine remaining ingredients, and macerate while other berries are turning into jam/cooling. When the 2 c. mix is cool, add this mixture to it.

Pour into bottom crust. Dot with 1 T butter. Cover with top crust OR make a lattice crust (roll the top crust out into a rectangle to make it easier on yourself if you decide to make the lattice.

Brush lattice or top crust with cream or milk, and sprinkle with turbinado sugar. If using a regular top crust, be sure to cut a few slashes into it to allow steam to vent.

Bake 25 minutes at 425 degrees, then 25 minutes at 350 degrees. Check to make sure crust isn't browning too quickly -- if it is, tent some aluminum foil over pie, or just over edges if the problem is there.

Tequila Lime Pie
from Bon Appetit
1 14 oz. can sweetened condensed milk
4 large egg yolks
1/2 c. fresh lime juice
1/4 c. tequila
2 egg whites
1 T sugar
graham crust(s) -- you can use one regular sized crust, your own recipe or store bought OR use mini-crusts for very cute individual pies
very thin lime slices for garnish


325 oven. Stir Condensed milk and next three ingredients in medium bowl.

Beat egg whites with sugar in large bowl until soft peaks form. Using rubber spatula, gently fold 1 1/2 c. condensed milk mixture into whites. Fold remaining milk mixture into whites until just incorporated.

Pour into crust(s) and bake until filling puffs up slightly and tester comes out with just moist crumbs (40 min. plus). Cool completely. Refrigerate until cold (2 hours plus). Garnish with very thin slices of lime (you can cut just halfway into each, and twist them slightly, or just put one on top of the pie/each pie).

Also, and I think I may have mentioned this before, but I've been thinking about posting about various cookbooks I own, asking if other people own them, and asking which recipes from those cookbooks they tend to make (or which ones have been unbelievable awful and should be avoided at all costs).

Any interest in that? I thought I'd start out with that old first-apartment-in-college classic, The Moosewood Cookbook, but I've got a good many others I'd love to hear your input on if you own them. And hey, it could be a good situation for anyone considering buying a certain cookbook, or for those of us who own certain cookbooks that are completely unfamiliar in terms of regional styles or methods who are thinking, "Where the eff do I start with this thing?"

Lemme know if you're interested. xoxoxo


( 31 comments — Leave a comment )
Feb. 9th, 2009 03:24 pm (UTC)
*tackles you* Hihihi!
Feb. 9th, 2009 03:25 pm (UTC)
Hi hi hi hi hi!

<3 <3 <3 <3 <3

Feb. 9th, 2009 03:29 pm (UTC)
I'd definitely be interested in that kind of post (about favorite recipes in some cookbooks)!
Feb. 9th, 2009 03:30 pm (UTC)
Oh yay! I'm glad you would be interested -- I'd just love to find new stuff in the cookbooks I already have, rather than buying more at this stage. And it's funny how much a particular recipe can seem unappealing, but if I know someone who tried it and loved it, it eventually can become a regular recipe in the rotation around here.
Feb. 9th, 2009 03:48 pm (UTC)
Yay! You found it! *sticks this post in memories*

And I'd definitely be interested in your cookbook thing.
Feb. 9th, 2009 03:55 pm (UTC)
Oh good! I'd love to have a couple of people at least poking around those cookbooks with me. :) And I hope you enjoy the Tequila Lime Pie recipe, because it is om nom NOM!
Feb. 9th, 2009 03:58 pm (UTC)
The cookbook idea sounds interesting!

Mmm... blueberries...
Feb. 9th, 2009 04:04 pm (UTC)
Blueberries -- delicious berry, or MOST delicious berry? *is undecided*

Cool -- I hope we have some crossover with cookbooks we own so we can dish on them -- did you see what I did there, with the dish? *coughs*
Feb. 9th, 2009 04:14 pm (UTC)
Feb. 9th, 2009 04:08 pm (UTC)
HI HI HI!!! YUM, pie recipes! *bookmarks*

And I'm TOTALLY down for the idea of cookbook sharing - what works, what doesn't, etc. LOVE that!
Feb. 9th, 2009 04:09 pm (UTC)
Hi hi! How do???

Yay, hope you like those -- they're delicioso!

Huzzah! I used to do much, much more cookbook sharing in person with people at my first grad school. There was a real food sharing culture going on there. But since then, yersh, I now need to start something up again.
Feb. 9th, 2009 08:06 pm (UTC)
*smooches you all over*

I looooove sharing recipes with people who I know have good food tastes. *cough* Sharing recipes with my MIL, for example, is an ill wind that blows no good.

I've been collecting loads of vegetarian dishes, too! \o/
Feb. 9th, 2009 11:57 pm (UTC)
Oh man -- she loves of the bland food, right? Blergh!

Feb. 9th, 2009 09:23 pm (UTC)

I know this can't be healthy (ha ha) but it's a SNICKER'S PIE. If ever there was a friend that would sample it with me, YOU ARE THAT FRIEND.
Feb. 12th, 2009 03:40 pm (UTC)
Dude, Snicker's Pie! That sounds pretty intense! I would totally sample it, despite the cheesecake layer, because to me it sounds like the cheesecake is sort of an element instead of being like OMGHAICHEESECAKEBLERG! with bits of Snickers on top, the way it would be at some places. It's weird, because I honestly don't mind that cheesecake element as long as there are other elements (witness my love for cheesecake brownies, though I probably swirl the topping in way more than other people. And I add mini chocolate chips. Ahem.

My sister is a Milky Way fan, and when I visit her soon, we're trying a Milky Way cake that I think is from Jeffery Steingarten. \o/
Feb. 9th, 2009 05:26 pm (UTC)
I love cookbooks and would certainly enjoy sharing fave recipes (if we have the same book). "America's Test Kitchen" just aired a blueberry pie recipe. I'm going to look and see if there's much difference between their recipe and your aunt's.
Feb. 9th, 2009 05:32 pm (UTC)
Huzzah! I have a bunch of different ones, so there may be a bit of overlap. :)

Ooooh, I'm so curious to hear what their recipe is, or what differences they might have from the one I posted.
Feb. 9th, 2009 09:07 pm (UTC)
The pies are completely different! They used vodka in their crust (which I've heard of but not tried) and added an apple and tapioca to the fruit mixture.

Here's a link to the recipe as well as a review from one blogger:


It looks and sounds wonderful.
Feb. 10th, 2009 10:30 pm (UTC)
Oh, yes, I remember hearing the vodka in the crust-- something about how it evaporates particularly, and how that relates to flakiness, and...yes.

Cool, I will check it out! Thanks for the linkage.
Feb. 9th, 2009 06:00 pm (UTC)
*steals all recipes*
Sharing recipes is a very good idea - but I wonder whether I can translate them correctly in English... :/
Feb. 9th, 2009 06:53 pm (UTC)
Oh gosh -- you know, perhaps if we have any overlapping cookbooks, they're already in French, or vice-versa? I don't mean to type out many, many recipes from each cookbook. Rather, I hope to post, here's the cookbook, here are the 8 or 10 recipes I always make and enjoy -- just providing the title only, with perhaps any emendations I make when I prepare that recipe. And now whoever has it, please tell me which recipes you've had luck with -- again, not typing out or writing out the entire recipe, but referring to the title in the book, and noting any key changes that make the recipe better, that sort of thing.

So though I often do post other recipes to share written out in full, this is more like a meeting of the minds for people already looking at the same recipes/material because they already own that cookbook. Hope that makes sense!

Edited at 2009-02-09 06:54 pm (UTC)
Feb. 10th, 2009 06:49 pm (UTC)
Oh, I see what you mean now! sorry if I got confused about it. That sounds like a very good idea even though I'm not used to cooking a lot. :)
Feb. 10th, 2009 10:29 pm (UTC)
Oh, no worries! I may not have explained it very clearly. And yay, I hope you'll find it interesting, or maybe learn of a cookbook or two you might enjoy if you're not accustomed to cooking regularly. :)
Feb. 11th, 2009 08:17 pm (UTC)
I'm sure I will. :D
Feb. 9th, 2009 06:10 pm (UTC)

You know I'd be down with recipe sharing and cookbook comparing.
Feb. 9th, 2009 06:53 pm (UTC)
Pie pie pie! And yay!
Feb. 12th, 2009 01:55 am (UTC)
I'd be interested in the cookbook sharing (assuming I can find time, eep! it's been awful lately.) I have notes written in my Moosewood Cookbook (and other, later, Moosewood Restaurant books) about what we cooked when and how it was and stuff... :)
Feb. 12th, 2009 03:37 pm (UTC)
Oh gosh, but totally understandable that it's tough for you to find time.

Okay, YES, that's what I want, people's notes, what they liked, what they thought was unsalvageable, etc. Yay! I hope you can do it on occasion as time and life allows. :)
(Deleted comment)
Feb. 12th, 2009 03:38 pm (UTC)
Oh cool! *tethers you to the internet, in a nice way*

Hee, cookbooks can pile up, can't they? I've given away piles in my last three moves (and recycled/donated/gotten rid of tons of cooking magazines), and I still have a good amount.
(Deleted comment)
( 31 comments — Leave a comment )


EntreNous cherry blossoms
your royal pie-ness

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