Category Archives: Blueberry

Blue-Razz Pie

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 If, hypothetically speaking, I ever wanted to leave New York City for good, I know exactly where I would go. I’d pack my life into a moving truck, drive ten hours north, hop a ferry, and set up camp on Swans Island, Maine. There would be an initial shock, leaving a city of 8 million people and taking residence in a town of 300, but I’m sure I’d adjust quickly. 

As I doubt I have any talent for lobstering (the primary profession among citizens of Swans Island), I think I’d build a little pie shop next door to the general store and live out my days wearing cute aprons, rolling dough, and serving warm slices of local berry pie a la mode. Oh yes, that’s the dream. Or at least it is today.

I’m currently vacationing on Swans Island with my dear friends VJ, Shira, and Liz. As there are two Lizzes here, I have been dubbed Betsy for the purposes of this trip. There’s not much to do here–there’s one store, no restaurants, no TV. Wi-Fi is available only from the porch of the public library and the vestibule in the post office. We’re completely out of our normal routines, instead filling our days with reading, relaxing, building fires, and making meals together. It’s absolutely glorious, and I think I can speak for all of us when I say that we are not terribly thrilled that we’ll have to drive back to Brooklyn on Saturday. 

Liz and I have spent several hours walking down the side of the main road foraging for berries. When I was here last year, I found tons and tons of wild blackberries, but they’re not quite ripe yet. Instead, we’ve done some light trespassing in the name of blueberries and worried about ticks while picking raspberries in a ditch. We have not been arrested or had any ticks, thank goodness, but we have managed to collect just enough berries for pie.

When Liz and I met a year ago, we bonded over our mutual love of pie. She is a filling person, while I prefer the crust–a perfect balance, if you ask me. We have made at least fifteen pies since, including one November evening where we baked three apple pies before virtually passing out during the final game of the World Series. Every single one has been an enjoyable (and delicious) collaboration, but I think the Blue-Razz Pie we made today is my very favorite. 

  And how couldn’t it be? We worked as a team, scouring every bit of woods up and down North Road in an effort to make this happen. On our first visit to the WiFi porch at the public library, we each rushed through checking our email and social media so that we could squat in a ditch and pick blueberries. Yesterday, we took a six hour sojourn to the mainland for provisions and even though we were exhausted when we got back to the island, we put on long pants and went out to gather raspberries near the Back Cove. Our foraging was cut short by rain, but when we got home, Liz cut together a batch of Cream Cheese Pie Dough and we planned to get up the next morning and make pie first thing. 

   She stirred together the filling while I rolled and cut dough. We cut out hearts with an ancient cookie cutter we found in the back of a cabinet full of mismatched pots and pans. Everything got a brush of egg wash and a sprinkling of sugar before being popped into the oven. And forty-five minutes later, we pulled out the most beautifully browned pie, full of bits of wild raspberries and blueberries and smelling like magic. 

 There’s something really amazing about biting into something you made with someone you adore. This pie captures what I love about my friendship with Liz: the teamwork, the creativity, and the sweetness. I can’t wait to make another one. 

 Blue-Razz Pie
makes one standard 9-inch pie

1 recipe Cream Cheese Pie Dough
3 cups fresh blueberries
1 cup fresh raspberries
1/2 cup granulated sugar, plus extra for sprinkling
4 tablespoons cornstarch
1/4 teaspoon ground cinnamon
pinch of Kosher or sea salt
juice of 1/2 lime

Egg Wash
1 egg
1 teaspoon water

On a floured surface, roll out one disc of pie dough to a 12-inch diameter and fit it in the pan. Trim the edges to 1/2-inch of overhang. Refrigerate while you prepare the filling.

In a large mixing bowl, combine blueberries, raspberries, 1/2 cup sugar, cornstarch, cinnamon, salt, and lime. Fold with a wooden spoon until everything is evenly coated. Transfer filling to prepared crust. Refrigerate.

On a floured surface, roll out the other disc of pie dough to a 12-inch diameter. You may use a cookie cutter to cut shapes in the dough before laying it over the top of the filling. If you want a full top crust, lay the rolled-out dough on top of the filling and cut a few vents. Trim the edges to 1/2-inch of overhang, and crimp the top and bottom crust edges together. Refrigerate.

Preheat the oven to 375F. Make the egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to brush the entire exposed crust with egg wash. Sprinkle with sugar. Bake for 45-55 minutes, tenting with foil at the 20 minute mark.

Let pie cool completely on a rack. Slice and serve with ice cream, if desired.

Pie will keep covered in the refrigerator for up to five days.

Blueberry Hand Pies

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 How was your long weekend? Mine wasn’t really a weekend–I worked all but one day. Sunday, the one day I had completely off, my friend (also named Liz) came over and we made two pies for some Fourth of July barbecues she attended.

Liz and I rolled chilled dough and sliced fruit for fillings. We used a star cookie cutter to make the pies a little patriotic. We had a great time baking together, but at the end of the day we both came to the same conclusion: pie is a labor of love. You can’t just make pie on the fly. Nope. It takes about eight hours from the time you start making the dough to the time the finished product is cool enough to slice. 

I’m always up to make pie when I have the time, but it’s a little less fun when I know I’m not going to get to have any when the whole process is through. It’s especially disappointing when I’m making blueberry pie. Juicy blueberries spiked with cinnamon and lime and baked into a flaky crust–it’s the stuff of summertime dreams! But I am just one person. I do not need a whole pie sitting around. And so, after I put Liz and her pies into a cab, I set to work making these Blueberry Hand Pies. They’re classic blueberry pie, but in cute, convenient single servings 😊 

Blueberry Hand Pies start with my Cream Cheese Pie Dough. It’s super simple to put together and is flexible and easy with which to work. I’ve never had it tear, and that structural soundness is pretty important since it has to be cut, folded, and crimped! As with any pie dough, the key to working with this one is keeping it cold from the time you are cutting the butter and cream cheese into the flour to the minute it goes in the oven. If the dough becomes soft or sticky and any point in the hand pie-making process, refrigerate it for fifteen minutes before continuing. Taking the time to do this extra chilling will ensure super flaky crust.
 The dough is cut into 4 1/2-inch circles before being being filled with a combination of blueberries, a bit of sugar, cinnamon, salt, cornstarch, and lime. Then the edge of the dough is painted with a a semi-circle of egg wash before being folded in half and crimped with a fork. The hand pies are chilled while the oven heats up, then vented and painted with more egg wash before baking for 35-40 minutes, until glossy and golden. 
Where regular pies have to cool completely to room temperature before they can be sliced and served, these little Blueberry Hand Pies can be enjoyed just minutes after they come out of the oven! They’re fantastic by themselves, but I highly recommend enjoying one warm with vanilla ice cream! 

 Blueberry Hand Pies
makes 18 hand pies

1 recipe Cream Cheese Pie Dough,* chilled

Filling:
12 ounces fresh blueberries
1/3 cup granulated sugar
1 teaspoon ground cinnamon
4 1/2 teaspoons cornstarch or arrowroot powder
pinch of Kosher or sea salt
juice of one lime

Egg Wash:
1 large egg
1 tablespoon water

On a floured surface, roll chilled dough out to 1/4-inch thickness. Use a floured 4 1/2-inch round cutter* to cut circles out of the dough. Re-roll scraps as necessary to cut more circles. If dough gets too warm or sticky, place it in the refrigerator for 15 minutes. Place cut circles on a plate and refrigerate at least ten minutes.

Prepare the filling. Place blueberries in a large mixing bowl. Fold in sugar, cinnamon, cornstarch, and salt, followed by lime juice. Filling may seem dry. Set aside.

Make egg wash. In a small bowl, use a fork to whisk together egg and water. Set aside.

Line two baking sheets with parchment paper.

Assemble the hand pies. Lay a circle of dough on a floured surface. Place one tablespoon of the blueberry filling in the middle. Use a pastry brush to paint a semi-circle of egg wash on one half of the outer edge. Fold the unpainted half to meet the painted half, and press down lightly to seal. Crimp with a fork. Lay hand pie on prepared baking sheet. Continue making hand pies until all circles have been used. If anything gets too warm or sticky, refrigerate for at least fifteen minutes.

Once all pies are made, chill the baking pans in the refrigerator or freezer. Preheat oven to 375F. Once oven reaches temperature, remove full pans from refrigerator or freezer. Cut a small vent in each one* before painting with more egg wash. Bake for 35-40 minutes, tenting with foil at the 20 minute mark. Let hand pies cool on pans for fifteen minutes before removing to a rack to cool completely.

Hand pies may be served warm or room temperature. They are best the day they are made, but will keep in an airtight container at room temperature for up to three days or in the refrigerator for up to four days.

Notes:

1. You may use an pie dough recipe you like, or purchased refrigerated pie dough. This recipe requires enough dough for a double crust pie.
2. I use this 4 1/2-inch round cutter. If you do not have one, you may slice the dough into 5-inch squares, although you may get fewer total hand pies.
3. Pies may be frozen after they are vented. Lay them on parchment-lined pans and freeze until solid. Put them in a labeled freezer bag or container for up to two months. When you are ready to bake them, paint the pies with egg wash and bake them for an extra minute or two. No need to thaw.

Triple Berry Breakfast Crumble

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 As far as I’m concerned, there’s nothing better than an early morning summer walk in New York. I rarely work before 3pm, so it becomes a daily ritual this time of year. Everybody else in Brooklyn Heights is sweating in their business clothes on their way to catch the subway, but I’m in yoga pants and Birkenstocks with an iced coffee in-hand, on my way to the green market for fresh berries. 

That’s my speed on weekday mornings: a quick stroll of the neighborhood, a little shopping, and then home to make breakfast with whatever looks best at the market. It’s a luxurious way to start the day–a fact of which I am far too aware–and I have no intention of wasting a minute of it. One of these days, I’ll likely have a job that requires me to get out of the house bright and early, but until then, I’m going to enjoy my walk, drink too much coffee, and come home to make Triple Berry Breakfast Crumble. 

This crumble is perfect for summer–fresh strawberries, blueberries, and raspberries are coated in a sweet orange mixture and topped with an oat and almond crumble, then baked until bubbly. The berries burst as they bake and create a beautiful red, orange-scented sauce. The topping gets brown and crunchy. Spooned into a bowl with your favorite yogurt (I’m partial to Siggi’s), this crumble is a perfectly delicious way to start the day.

I know what you’re thinking. Aren’t crumbles traditionally served for dessert? Well, yes. And this one would be great with a scoop of ice cream. But why wait all day when you can enjoy it first thing?! This recipe serves six and has less than 1/2 cup sugar. And if that’s not enough to sway you, the crumble is 100% whole grain. It’s made primarily of oats and white whole wheat flour, with five tablespoons of butter to hold it all together. Oh, and there are almonds for a little extra protein. I’m no nutritionist, but that all sounds pretty healthy to me.

Triple Berry Breakfast Crumble can be made start-to-finish in 45 minutes, which means that it’s perfect for a casual summer brunch, but can also be made on a Sunday night and reheated all week long. It’s excellent cold too, so you can pack your portion to-go without wondering if there’s a microwave at your destination. Make this crumble this summer–it’s a little taste of luxury any day of the week. 

  Triple Berry Breakfast Crumble
adapted from Breakfast Apricot Crisp by Deb Perelman
makes one 9-inch pie plate, about six servings

Filling:

16 ounces fresh strawberries, hulled and quartered
1 pint fresh blueberries
6 ounces fresh raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 tablespoon fresh orange zest
1 tablespoon fresh orange juice

Crumble:
1/2 cup old fashioned oats
1/2 cup white whole wheat flour*
1/3 cup granulated sugar
1/2 teaspoon Kosher or sea salt
2 tablespoons sliced almonds, optional
5 tablespoons unsalted butter, very cold, cubed

yogurt, for serving

Preheat oven to 400F. Grease a 9-inch pie plate. Set aside.

Combine strawberries, blueberries, and raspberries in a large mixing bowl. Add sugar, cornstarch, cinnamon, nutmeg, salt, orange zest and juice, and use a silicone spatula or wooden spoon to gently stir it all together. Transfer berry mixture to prepared pie plate. Set aside.

Make the crumble. In a small mixing bowl, stir together oats, flour, sugar, salt, and almonds. Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas. Distribute crumble evenly over the top of the filling.

Place a rimmed baking sheet on the bottom rack of the oven to collect any overflow. Place assembled crumble on the top rack. Bake 30 minutes, tenting with foil if the crumble starts to brown too quickly. Let cool 10 minutes before serving with yogurt.

Triple Berry Breakfast Crumble will keep covered in the refrigerator for up to five days.

Blueberry Compote

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 For all the things I love about baking, the time commitment is not one of them. It’s rare that I make anything that can be done and ready to serve in under 90 minutes. I pride myself on my patience, but sometimes the idea that a batch of cookies is going to take four hours is enough to make me insane. 

Enter this Blueberry Compote. It only has four ingredients, involves almost no actual work, and takes 20 minutes start-to-finish. And oh, is it good–burst blueberries in a not-too-sweet lemon-scented syrup. It’s just begging to be stirred into yogurt or poured over pancakes or ice cream. It’s a sauce that can be used on any breakfast or dessert item you can imagine. 

 This is my kind of mid-week recipe–the kind that goes from “just” ingredients to absolute magic in almost no time at all. Simmer a cup of water and a little sugar together until it thickens slightly and becomes a thin syrup. Fold in two pounds of fresh blueberries and simmer a few more minutes until they start to burst. Remove the pot from the heat and stir in the juice and zest of a lemon. Ladle it into a jar, and you’re done. Seriously. That’s it. 

Blueberry Compote works almost anywhere you can think to use it. It would be divine with cheesecake or waffles, but it’s also healthy enough to eat with yogurt for a quick weekday breakfast. Oh, and it is absolutely amazing with angel food cake, pound cake, or the Vanilla Bean Ricotta Cake I’m posting later this week! Stay tuned… 

 Blueberry Compote
makes about one quart

1 cup water
1/2 cup granulated sugar
2 lbs fresh blueberries
juice and zest of 1 lemon

In a large saucepan, bring water and sugar to a boil over medium-high heat. Reduce heat to medium-low and simmer 7 minutes, until slightly thickened. Stir occasionally to keep crystals from forming.

Add blueberries and let simmer 5-7 minutes, stirring occasionally. Turn off the heat and stir in lemon juice and zest. Cool completely. Transfer to an airtight container. Store in the refrigerator for up to a week.