A Study in Blue - Blueberry Pie

How’s your Summer treating you?  Are you drinking all pretty drinks with polka-dot straws?  I hope so...

It has been far too hot to soak up these summer afternoons out of doors.  From my air-conditioned haven, I drink glass after glass of sweet tea and ponder all that has to be done. Though in these lives of ours, there are always things that must be done, I desperately want to spend more time considering what gets to be done, or what could be done, rather than timidly bowing in submission to my overlording to-do list.  So much of what is written on those lists are things in which I take great joy, or rather, could take great joy if they were seen as privileges rather than obligations. 

Blueberry Pie {Pedantic Foodie}

"When you stop doing things for fun you might as well be dead."

Ernest Hemingway 

Blueberry Pie {Pedantic Foodie}

As our beloved Hemingway related so poetically, the moment we begin to live for the duty of it rather than the fun, we die.  We drain life of its vigor, and become slaves to the most merciless of masters. 

We are sitting on the brink of August, the last full month of summer.  I have been approaching it slowly, with both trepidation and determination.  Trepidation, because I have not yet wanted to embrace the craziness that will come with the Fall, and determination, because I have been stubbornly intent upon living these last weeks to the fullest, checking off that bucket list, and shoving as much watermelon into my mouth as possible.

Blueberry Pie {Pedantic Foodie}

However, with Hemingway's words resting keenly upon my mind, I yearn to eliminate both sentiments from my thoughts.  Lists should indeed be calls to action, but not intimidating demands that haunt us in our sleep-deprived states.  This rings especially true when it comes to bucket lists.

One of the items on my 2016 bucket list that I was most excited about was item No. 7 - “Go berry picking and bake a blueberry pie.”  The charge filled the depths of my pie-loving heart with exhilaration. 

The requirements were simple -- fresh berries, flaky crust, a scant dose of sugar and a light, carefree perspective.  Oh, and probably some citrus for brightness, but no demands.  I wanted to make a blueberry pie; one that was unadulterated by my instincts to trash things up, and abundant with raw simplicity and the pureness of the pleasure with which it was created. 

Blueberry Pie {Pedantic Foodie}

Now comes the time where I must confess that I did not pick these berries, which means that No. 7 has not been officially checked off.  However, my market has had the most beautiful blueberries lately, and the fiancé’s allergies have been far too agitated for a romp through the berry bushes, so…I have an excuse for my oversight?  While I do not want to cheat, or rush, or trudge, my way through my bucket list, with all things considered, and in the spirit of fun rather than pressure, it seemed a fair compromise. 

Blueberry Pie {Pedantic Foodie}

Though I have not recorded the data, I am absolutely sure that the question I am asked most goes along the lines of, "What do you enjoying making/baking the most?"  Each year I become more and more steadfast in my answer - pies and breads.  There is something richly satisfying in creating something that has been enjoyed for centuries.  It is a simple art, dependent upon patience, quality, and chemistry, and it's charm is timeless. 

That was the spirit in which I baked this pie, and the patience and pleasure shown brighter than the berries themselves when the slices were served and the forks lifted.

My berries needed little adornment, but a squeeze of citrus must never be neglected.  It brightens their flavor and takes the level of your pie from palatable to dreamy. 

Blueberry Pie {Pedantic Foodie}

I should offer a warning.  Know that this pie will not ever cut perfectly, but in my mind, it is exactly what a berry pie should be - juicy, flavorful, and pure, pure summer.  Though the filling is indeed thickened, I cannot bear a berry filling that looks more like blue cornstarch jelly, rather than fresh fruit.  I add several tablespoons of cornstarch, just to congeal those dark, sweet juices, but that is all. 

We are making pie, not jelly, after all. 

Blueberry Pie {Pedantic Foodie}

Though I wanted the berries to stand primarily on their own, I could not resist sprinkling the top of my pie with a generous dose of cinnamon sugar.  

Blueberry Pie {Pedantic Foodie}

You could take the design of your pie in any direction you please.  I chose to dot mine with tiny holes for a polka-dot effect.  We are doing this for fun, remember?  No rules or stuffy lattice work required.  

Blueberry Pie {Pedantic Foodie}

This is my favorite moment.  All the hard work is done, and I must bravely relinquish control to the warm, metaphorical hands of the oven. 

Blueberry Pie {Pedantic Foodie}

While the pie baked and perfumed my torrid kitchen, I mixed together a batch of my favorite ice cream and the equivalent of a creamy cinnamon roll. 

While I was indeed living in the spirit of fun, a bit of patience was mandatory, otherwise all enjoyment would have ceased with the first cut. 

Blueberry Pie {Pedantic Foodie}

This pie must, it really must, sit and cool for four hours so that the starches can work their magic on the berry-studded syrup.  

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I know, it is utter agony, but your self-control will be rewarded with a pie that cuts (somewhat) neatly. 

Blueberry Pie {Pedantic Foodie}

In general, I prefer my pie sans ice cream, but this vivid slice was exquisitely complimented by a scoop of lightly-spiced ice cream. 

Blueberry Pie {Pedantic Foodie}

Hemingway taught me something this week.  Here's to hoping the lesson lasts longer than this pie did. 

Sincerely, 

Pedantic Foodie


Blueberry Pie with Cinnamon Sugar Crust

crust recipe adapted from The Four & Twenty Blackbirds Pie Book

the crust

- 2 1/2 cups all-purpose flour, plus extra for dusting 

- 1 teaspoon kosher salt

- 2 teaspoons ground cinnamon, divided 

- 3 tablespoon granulated sugar, divided 

- 1 cup cold, unsalted butter (cut into 1/2-inch cubes)

- 1 cup cold water

- 1/4 cup apple cider vinegar 

- 1 cup ice 

- egg wash (1 egg whisked with 1 teaspoon water)

In a small bowl, combine 1 teaspoon ground cinnamon and 2 tablespoons granulated sugar.  Set aside. 

Sift to combine flour, salt, remaining 1 teaspoon cinnamon, and 1 tablespoon sugar in a large bowl.   Add cubed butter and work into the flour mixture, using your finger tips and being careful not to melt the butter.  If the mixture gets to warm, cover the bowl with a bit of plastic wrap and place in the freezer until it is cold.  The finished mixture should have the texture of rough cornmeal.  

In a small bowl, combine water, vinegar, and ice.  Add the cold water mixture to the flour and butter mixture, several tablespoons at a time, stirring gently after each addition.  Add just enough liquid to bring the dough roughly together.  It should be very rough and crumbly.   Turn the mixture out onto a floured surface and gently press to form the dough.  Divide the dough in half and form two discs.  Wrap each disc in plastic wrap and refrigerate for 1 hour.

Once the dough has chilled, remove one disc from the refrigerator and place on a well-floured surface.  Roll out into a 12x12-inch circle.  Drape the dough over your 9-inch pie pan.  Trim away any extra dough at the edges of the pan, leaving only 1/2-inch for crimping.  Fold the edges over and press with the tines of a fork to form the edge of the crust.  Dot the crust with small holes by puncturing evenly with a fork.  Cover the crust with plastic wrap and place in the freezer while you prepare the filling. 

for the blueberry filling

- 5 cups ripe blueberries, rinsed 

- 2/3 cup granulated sugar 

- 5 tablespoons cornstarch 

- 2 tablespoons lime or lemon juice 

In a large bowl, combine all ingredients.  Toss gently with a large spoon, until the berries are evenly coated with cornstarch and sugar.  

Pour the filling into the frozen pie crust and set aside while you roll out the second disc of dough. 

Turn the second disc of dough out unto a well-floured surface and roll into a 12x12 disc, just as before.  Use a 1/4-inch round cutter to dot the center of the crust with holes; these will act as both decoration and vents for steam.  

Lay the crust over the filling, and trim away any excess dough beyond 1/2-inch.  Pinch and crimp to form the edge of the pie crust.  Cover the pie with plastic wrap and refrigerate for thirty minutes, to set the pastry. 

Preheat oven to 425 degrees.  Brush the top of your chilled pie with egg wash and sprinkle with the prepared cinnamon and sugar mixture.  Place the pie in the center of the oven and bake for 25 minutes.  Reduce heat to 375 and bake for an additional 20 minutes, until the filling is bubbling evenly and the crust is a deep golden brown.  

Remove the pie from the oven and set on a cooling rack.  Allow to cool to room temperature before serving; about 3-4 hours. 

Serve alongside cinnamon ice cream (recipe below), if desired.  Enjoy! 

for the cinnamon ice cream

- 1 cup whole milk 

- 1 cup heavy whipping cream 

- 1 teaspoon ground cinnamon 

- 1/2 teaspoon vanilla extract 

- 5 egg yolks 

- 1/2 cup granulated sugar 

In a small saucepan combine milk, whipping cream, and cinnamon.  Bring to a simmer over medium heat and remove from heat.  Add vanilla extract. 

In a small bowl whisk to combine egg yolks and sugar.  Slowly stream half of the warm milk mixture into the egg yolks while whisking constantly.  Pour the tempered egg yolks into the saucepan and return to heat. 

Cook for about 5 minutes, until the mixture has thickened into a light custard, then remove from heat and place in an ice bath.  

Stir often, until the mixture has thoroughly chilled.  You may have to change out the water once or twice.

Churn your ice cream base in an ice cream maker according to your manufacturer’s instructions.  Transfer to a freezer safe container and chill until set.


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Strawberry Crisp with Buttermilk Cream Cheese Ice Cream

Go ahead, roll your eyes, I know what you are thinking. 

"She just posted a grilling recipe, then some random collection of links about her favorite things as if she’s Oprah, and now some sort of baked fruit concoction?"

 Pretty darn predictable.  

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

It would seem that we have all fallen into a trap of blogging predictability.  Maybe everyone is baking the same things right now, and maybe I should try to defy my natural cravings and give you a recipe for homemade kelp chips…  I could do that.  I could sprinkle some nutritional yeast over them and say that they taste just like Cheetos.  Maybe it would end up being a nominee for the most popular pin for vegans.  Maybe.

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

The reason I have not done that (other than the glaring fact that it sounds positively revolting), is that this ever-changing, but occasionally predictable, site is like my brain come to life, except less stressful and with pretty pictures.  I share with you the things that make me happy, whether they be cream puffs or new lipstick, and that means that sometimes I will just be making a variation on whatever everyone else is making, because we are all craving the same things right now.

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

This week, my cravings, and the surplus of berries at the market, told me to make something sweet, berry-filled, and crunchy-topped - and I obliged.  And, hackneyed or not, it was absolutely delightful.

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

This site’s purpose is not to convince you that I make the best corn in the world (even though I might suspect so), or that you simply must use my recipes.  The purpose is simply to inspire you, and to maybe remind you of how satisfying it is to toss some berries with sugar and cornstarch, pinch some butter into oats, nuts, and sticky brown sugar, and watch it turn into a bubbling, golden brown dessert. 

If my imperfect pictures or rambling words tempt you to get into your kitchen and create, then I will consider it a success.

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

Let’s talk about this crisp, or crumble, or bake - whatever you would like to call it.  Rolled Oat & Pecan-Blanketed Strawberry Compote?  Sure, if you are feeling pretentious and fancy.

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

If you asked me what I consider to be the best dessert for summertime I will always say crisps.  I love them because they celebrate the flavors of the season, require very minimal effort, and they can be served hot or at room temperature - making them the perfect choice for company.

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

Toss some fruit together a few minutes before your guests arrive and let this bake while you eat dinner, then serve warm with ice cream.  Everyone loves crisps, and if they don't, well…why did you invite them over anyways?

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

While crisps could certainly stand on their own, they are really the only dessert that I feel almost demands ice cream.  It pains me to have ice cream with my cake - like, why?  And brownies are far better as a solo act, but crisps... Well, they just beg for it.

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

And I am nothing if not accommodating - so accommodating, in fact, that I dreamed up a special ice cream expressly for this crisp.  How generous.  

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

Enter buttermilk cream cheese ice cream.  I called my fiancé after tasting it and between an obnoxious number of “oohs” and “ahhhs” I described it as an ultra creamy frozen yogurt.  It has the same tang of yogurt due to the buttermilk, but the cream cheese gives it a very sweet, rich flavor that only cream can provide.  It has made regular ol’ vanilla ice cream very pallid in my mind.  

 Warm strawberries with a toffee-like crust meet tangy, indulgent ice cream. 

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

Just look at that crispy crust.  

There is nothing wrong with the classics, not one thing.

Strawberry Crisp with Buttermilk Cream Cheese Ice Cream {Pedantic Foodie}

Sincerely, 

Pedantic Foodie


Strawberry Crisp with Buttermilk Cream Cheese Ice Cream

serves 6

for the ice cream

- 1 cup whole milk

- 2/3 cup granulated sugar

- 4 large egg yolks 

- 8 ounces cream cheese, room temperature 

- 1 1/2 cups buttermilk

- 1 teaspoon vanilla extract

Whisk egg yolks in a medium bowl until they have slightly lightened in color.  Set aside.  

Combine milk and sugar in a medium saucepan and place over medium heat.  Stirring often, cook until the milk is steaming, and the sugar has completely dissolved.

Slowly stream half of the steaming milk mixture into the egg yolks while whisking constantly.  Pour the tempered egg yolks back into the saucepan and return to heat.  Cook, stirring often, until the mixture has thickened slightly; about 3-5 minutes. 

Remove from heat and pour the ice cream base into your blender.  Add buttermilk,  cream cheese, and vanilla and blend until smooth. 

Fill a large bowl 2/3 of the way with ice and cool water and place the ice cream base in a medium bowl that will fit inside the larger bowl.

Place the ice cream bowl into the ice bath and whisk constantly until the custard is cool.  

Place the base in your ice cream maker and prepare according to the manufacturer’s instructions. Transfer the soft ice cream to the freezer to set up while you prepare the crisp.  

for the filling

- 5 cups strawberries, sliced 

- 4 tablespoons cornstarch 

- 1/2 cup granulated sugar 

- 1 1/2 teaspoons lemon or lime juice

Preheat oven to 375 degrees. 

Place strawberries in an 8x8 glass baking pan.  Sprinkle with cornstarch, sugar, and lemon juice and toss to coat   

Set aside while you prepare the topping.  

for the topping

- 2 tablespoons all-purpose flour 

- 1/2 cup brown sugar 

- 1/2 teaspoon kosher salt 

- 1/2 cup old fashion rolled oats 

- 1/4 cup whole raw pecans, finely chopped

- 1/2 cup unsalted butter, softened

Combine flour, sugar, salt, oats, and pecans in a small bowl.  Use the tips of your fingers to work the butter into the flour mixture, forming a rough crumble.  

Sprinkle the crumble on top of the strawberry filling.  

Bake for 30 minutes, or until the strawberries are bubbling and the crumble is deep golden.  

Place on a wire rack and allow to cool for 15-20 minutes.  This will give the filling time to set up a bit.  

Serve warm with ice cream.  Enjoy!! 

Eggnog Custard Pie

Several weeks ago, I was given the opportunity to create a holiday recipe using products from one of my favorite stores - World Market! My mind was spinning with possibilities but I kept returning to one mouthwatering word. Eggnog.

Eggnog is one of my favorite holiday flavors and I consume as much of the thick, creamy tonic as I can during December - the one month where drinking heavy cream, sugar, and eggs is not only permissible, it is encouraged. Best month ever! To my delight, World Market stores appreciate eggnog as much as I do, and they have a number of products that celebrate the flavors of this festive beverage!

Eggnog Custard Pie {Pedantic Foodie}

After my brain settled upon the idea of an eggnog-inspired dessert, there was really only one thing to do.  I had to make a pie.  And what a pie it was... 

This pie will make all your eggnog dreams come true. The custard is vaguely reminiscent of a creme brûlée custard - rich and silky smooth. The rum-scented whipped cream adds a pleasant kick to the lighter flavors of vanilla and nutmeg, and the crisp eggnog wafer sticks are the perfect topping.

I speak candidly when I say that this is probably my new favorite pie. Clear away the Bûche de Noëls and gingerbread houses. This pie will be getting all the attention at your holiday dessert table.

You can find the recipe below and links to the World Market speciality ingredients I used here!

Merry Baking! 

Sincerely, 

Pedantic Foodie

This post was sponsored by Cost Plus World Market. As always, all opinions are my own.

Eggnog Custard Pie

serves 8

for the graham cracker crust

  • 12 whole graham crackers

  • 1 tablespoon granulated sugar

  • 6 tablespoons unsalted butter, melted

Preheat oven to 350 degrees.

In the work bowl of your food processor combine graham crackers and granulated sugar. Pulse until the

graham crackers are finely chopped. Add butter and pulse until the crust has begun to pull away from the

sides of the bowl and holds together when pressed between two fingers.

Press the crust into a 9-inch pie plate, using the palm of your hand or a small glass. Start in the middle

and slowly work the crust up the sides of the pan.

Bake the crust for eight minutes and allow to cool while you prepare the filling.

for the custard

  • 2 cups whole milk

  • 3/4 cup granulated sugar

  • 1/4 cup Aspen’s Eggnog Mix

  • 4 egg yolks

  • 1 cup heavy cream

  • 1/4 cup cornstarch

  • 1 World Market Madagascar vanilla bean, split and scraped

  • 1/2 teaspoon freshly grated World Market Whole Nutmeg

In a medium bowl, whisk egg yolks until slightly lightened in color. Stir in heavy cream and cornstarch

and set aside.

Whisk to combine milk, sugar, and Aspen’s Eggnog Mix in a large saucepan and place over medium heat.

Cook, stirring often, until the milk is steaming, but not boiling. Remove from heat and pour 1/3 of the

milk into the egg yolk mixture, whisking constantly to temper the eggs. Add the tempered eggs to the pan

of milk and return to heat. Bring to a boil over medium heat and boil for 2-3 minutes, until thickened.

The consistency should be like that of a thin pudding. Strain the custard through a fine mesh strainer and

fold in vanilla bean and grated nutmeg.

Pour the custard into the prepared pie crust and cover with plastic wrap to prevent a skin from forming on

the top. Refrigerate for 4-6 hours, or overnight to set.

for the whipped cream + topping

  • 3/4 cup heavy whipping cream

  • 1 teaspoon rum extract

  • 1/3 cup confectioner’s sugar

  • 12 World Market Eggnog Stick Wafers, chopped roughly

In a large bowl, combine whipping cream and rum extract. Beat on high speed using an electric mixer,

until soft peaks form. With the mixer still running, slowly incorporate confectioner’s sugar until well

combined.

Fold the whipped cream onto the chilled pie and sprinkle with Eggnog Wafers. Do this just before

serving, otherwise the wafers will become soggy.

Enjoy!