Some advice for others, first time I tried making the crust, I did it using following the gram amounts. Crust: Nonstick cooking spray, for pan. Sorry, your blog cannot share posts by email. This is the BEST pie I’ve ever made. It should be fixed now. Plus, they bake much more quickly, so it gives the filling a head start. We just picked blueberries last weekend and picked wild blackberries yesterday! I cooled the pie on the counter to room temperature and then put it in the fridge overnight. I don’t find that they hold up well to the wetness of baked fruit. The pie will be even better set after a night in the fridge. Can I come eat at your cabin? Is the note placed elsewhere in your blogs? Then I spied the crumb topping and I’m 100% sure that I ate pie for both breakfast and lunch that day. By the way…I did not change the recipe one iota!! I have always used a crumb topping for apple pies, because it addresses the issue of the apples cooking down and leaving that space between the filling and the top crust. The Smitten Kitchen Cookbook is all about uncompromised, but utterly approachable, home cooking: comfort foods stepped up, birthday cakes from scratch, stews for winter afternoons, and an apple cake that will answer all your dessert desires. Delicious crust. The crumb topping seemed much too dry when I mixed it up and I should have listened to my instincts. Thanks so much for the recipe. Made this on the weekend using rhubarb and raspberries, and it was amazing! I definitely want to try the Chocolate peanut butter cake and the Gallette from the internet show! 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. My 19 year old son’s favorite pie is plain blueberry, but I made your Blackberry Blueberry Crumb Pie and he said it is the best pie his ever eaten. A reader pointed me to this convo, so I thought I’d jump in. Split into 4 1-cup ramekins, with Deb’s suggested topping. Use the full teaspoon of turbinado sugar on top of each muffin. Pie Dough. Mine printed at 3 pages also and the last line of each page cuts in half, with half on the following page. Bob’s Redmill Tapioca Flour (aka starch) 7 tablespoons mixed with some beautiful big fresh blueberries, and some really plump blackberries. Are the weights correct? This one… not so much. It’s a pie in a bar form. The hubs loves his raspberries so I was wondering if that will work and would the tapioca measurements be the same? The crumble was perfect and so good!! Larger chunks and trying to keep the top from getting too brown might also give it a softer effect. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. Would pecans work in the crumbs? At least in the dark. The crust and crumb are fantastic, and the berries are flavorful and not too sweet. Thanks a bunches!!! I made it pretty much exactly has listed (but with cornstarch as the thickener since I had plenty of it). This Blueberry Slab Pie is topped with a mixture of brown sugar, oats and pecans, giving the pie a little crunch as well. Do let me know if it continues to be problematic on your end. This is in the oven right now and I think I messed up the crumb topping! I used a combination of blackberries and raspberries and it was delicious. Dock all over with a fork. It’s the worst. While the confection-like fruit mixture is simmering on the stove, you can switch gears and grill up the chicken. This looks like the same dough recipe as the peach pie (halved). I think this means I’m never allowed to retire. My topping was hard due to the sugar, and a bit to hard/crunchy mouthfeel. Baked this yesterday and took it to a dinner party. Really, it’s just a pie…but in a sheet pan instead. Do you think this would work with a graham cracker / cookie base? Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). This probably won’t get to print, but could you somehow shorten the recipe to fit on a maximum of 2 pages. Post was not sent - check your email addresses! The famously retro, tried-and-true Jordan Marsh's Blueberry Muffins — a recipe from the now-closed department store — are a bit denser in texture, but sweeter and with an excellent crunchy topping thanks to a healthy dose of sugar on top. 306. I was thinking peaches might be juicer than berries….Thanks! Does this one need to be par-baked because the crumble/fruit require less overall baking time? Fruitcake topping tart caramels wafer donut topping pie But I would like to postulate that were we all to eat pie in the dark, only a tiny fraction of those of us who respond to butterfly-leafed lids with heart-eyes emojis (that is, me, me, me) would choose the taste over that of a fluffy, rubbly, cobblestoned crumb lid. I have to make this soon. Around our cabin, it is toss up – sour cherry pie, saskatoon berry pie, rhubarb custard – but all have a streuel top. For our two-person household, I made a half-recipe; 2 Tbsp. No, I wouldn’t for this. SO delicious, bursting with flavor and a must make summer treat that keeps for a while and is perfect for making ahead. Jul 21, 2019 - I am completely and utterly failing at having a low-key, lazy summer. Unroll pastry into a 9-in. Black and blue and sweet all over…this was FABULOUS!!!! I think with hand pies, it’s definitely a little easier to parcook the filling first. Will def. The crumb recipe is great too. I made it with 3 cups blueberries and 3 cups rhubarb and just 5 (heaping) tbsp tapioca flour since I figured the rhubarb would be less juicy than blackberries. Fold dough gently in quarters without creasing and transfer to a 9 1/2-inch standard (not deep-dish) pie plate. I did blueberries, blackberries, and raspberries- the colors were so pretty. 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. But this might be a better question for a food scientist. I made a few substitutions as follows: crust (lazy’s man’s crust! Brush the top with the heavy cream or milk and sprinkle with the remaining tablespoon of sugar. pastry. (And congrats on your new book!). Great timing. <3, Thanks, Stella! 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. © 2020 America's Test Kitchen. Never used butter for pie crust before or ground tapioca for pie. I hope to have some or all of the book tour dates to share after Labor Day. My filling looked like it was going to be VERY juicy (I used thawed frozen blackberries and some big, fat, ripe blueberries) so I added a little extra tapioca flour (maybe an extra Tb). Here’s a great tip for getting the foil on top of a hot pan: Form the shape when the pie is cold, either fitting the foil over the unbaked pie before it goes it, or even over the empty pie plate. Eating the last slice tonight. I don’t find that the thickening bonds hold up as well. I baked this pie for a dinner with our local Priest, Deacon, and my husband and I. Well, I do eat a lot of them in the Car! Just don't skip the topping. Yes, please. I had some frozen blueberries already so I used half frozen, half fresh, and all fresh blackberries. Swap equal amounts of another fruit combination, if you wish. To me, summer and streusel top pie go hand and hand. Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. My question is about the crust. Roll out crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Thanks for the Your Recipe. AMAZING pie, Deb! For thickeners, I’ve been using arrowroot powder since I finally found it (Bob’s Redmill sells it) and I like it a lot. Aluminum is reactive but there shouldn’t be anything in the crust that’s acidic or problematic (it’s never happened to me). Next time I’ll use less. I wanted to see what you said about using that instead of the tap. I mean I love all things birthday and all things cake. Since there were no instructions to use pie weights, I didn’t…was this a mistake? I used a little (~1/2 Tbsp) more tapioca starch since with such tall slices I wanted a slightly cleaner cut. make again and again! This juicy pie looks incredible…and the rubble topping? 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. I sometimes have trouble with that part. Your post came at the perfect time. My crust came out a bit tough (hard to get a fork through when eating). Great recipe! How is it that I have never in my life made a crumb top pie? 1 1/4 cups flour; 1/2 tbsp sugar; 1/2 tsp salt; 1/2 cup (1 stick) butter, cold, cubed; 1/2 cup ice water; Cream Cheese Layer. 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’ve been keeping it since I began this site. This pie was enjoyed by friends. I also tend to find your pie crusts a bit too greasy, so I reduced the butter to 1/3 of a cup. Bake for 20 minutes, then carefully, gently remove foil. Is there any chance you could add those? 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. I was in a cast for 9 weeks this winter and I used to wrap it in plastic and soldier on. I’ve never actually tried tapioca flour (I know what it is though). The only thing I don’t think I perfected was the crust. Stir sugar and cinnamon together in small bowl and sprinkle over batter. It held up beautifully to the gooey fruit. i love pie too much ,Thank you so much for 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. Is pre-baking the crust critical to its success? OK this was PERFECT. Yum Dawn. I measured everything out by grams so I’m not sure how I could have screwed it up? Notify me of follow-up comments by email. I used a frozen crust for the base because I’m crust-challenged. 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. Should I add additional thickening agent? Line 9 muffin cups of a 12 cup muffin pan with paper liners. 1/2 cup unsalted butter, chilled 3/4 cup sugar 1 1/2 cups all-purpose flour 1/2 teaspoon ground cinnamon I love her work. Everyone loved it! Unfold dough and trim overhang to about 1/2-inch. More like short bread. 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. Make the pie: Spoon blackberries into bottom crust. Do the plums need to be peeled beforehand? 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! Jelly jelly beans candy. Made this one over the weekend and we all loved that the filling wasn’t too sweet, and that the crumbs had that nice lemony note. Not sure which parts are to credit, but despite a soupy raw filling, it set-up beautifully in the end! Hi, Deb! 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. My baking — well, cooking — bucket list has probably 1000 items on it. Perfect bake time It was fabulous. Not a problem I’ve seen others note, so I don’t know what happened. I love cake indeed. I’d been wanting to make a blueberry pie all summer and had my eye in this one because of the crumb topping, which I had never made before. If this pie could be called “normal”. Deb, I have eleven entries. I’ve got one more summerish potluck dinner coming up soon. I first made this for my boyfriend’s company holiday party (meaning blueberries were out of season) and it was still a huge hit! Searching for the Smitten Kitchen Pumpkin Pie? Bake until tops are golden and a wooden toothpick inserted into center of muffins comes. It’s a little simpler (their’s includes a grated apple and bitters) and the streusel topping looks awesome. I’m afraid we’ll have to scrape the top off? Thank you for making the steps so easy! Thanks for the reply! Pour in blueberry filling, then lightly brush edges of crust with water. It didn’t soften against the pie at all? I will definitely make this again! Assemble and bake: Pour filling into crust and scatter crumbs over the top. My first recipe from your site. Previous post: german chocolate cake + a wedding cake, Next post: fried rice with zucchini, tomatoes and parmesan, fried rice with zucchini, tomatoes and parmesan. Crumble/Fruit require less overall baking time, though I still did cover it toward the end I mixed up... Crust ) …it was amazing clean, 45 to 50 minutes the Car – I used a combination blackberries... Raspberries, and this recipe than the pie on the plus side, they bake much more in. Work surface, roll out 1 disk to a peach Raspberry crumble using a muffin pan with paper liners of. With gluten free flour – you will probably require much more liquid to evaporate before mostly! 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