Wednesday, June 8, 2011

A Patchwork Pie

Some of you might already know that I have a love/hate relationship with Martha Stewart...especially her recipes. I used to say she was one of those people that purposely leaves out an ingredient or tells you a wrong measurement so your version doesn't turn out as good as hers. I "love" Martha for her innovative ideas, business sense, color schemes, magazine, decorating ideas and her craftyness. I don't like her for her business ethics and I think she is pretty snooty. I have been to her show and she doesn't even talk with the audience on commercial breaks. My daughter-in-law worked for her in 2001 and says everything people say about her is true. She is hard to be around.
That being said, I still make her recipes, subscribe to her magazine and try some of her crafty ideas. Today I made a pie. Olallieberry Pie to be exact. [The olallieberry (pronounced oh-la-leh, sometimes spelled ollalieberryolallaberryolalliberryollalaberry or ollaliberry) is a cross between the loganberry and the youngberry, each of which is itself a cross between blackberry and another berry (raspberry and dewberry, respectively).]

I used my recipe for berry pie but I used Martha's Pate Brisee recipe for the crust. I always replace half the butter with shortening. I think it rolls out a little better than the all butter version.

You really need to chill this dough for 30 minutes before rolling it out.  I  didn't have 30 minutes. So I chilled it for 10 minutes, in the freezer, while I mixed the berry filling and then attempted to assemble the pie.

With all the butter and shortening in this recipe and not being chilled, it stuck to the granite counter and did not roll out very well.

Thus the "Patchwork Pie" name given to my post today.
I got the bottom crust into the pie plate just fine but when it came time to roll out and place the top crust it just wasn't chilled enough. So I picked up pieces as they came off the board and covered the top of the pie in a wonky patchwork pattern.
Once it had the egg wash and sugar sprinkled on the top, it baked and browned beautifully, no one will ever know of the trouble it caused me.

Recipe for the filling:

7-8 cups washed berries (you can use black berries, blueberries, or a mixture of berries)
1 cup plus 2 Tablespoons white sugar
1/3 cup cornstarch
2 tablespoons dry Tapioca
pinch of salt
1 Tablespoon butter, cut up
1 egg yolk
1 Tablespoon heavy cream
sanding sugar (or regular granulated sugar)

Mix everything except the butter. Toss well and allow to stand for about 10 minutes to soften the tapioca. Pour into a pie dish lined with a pie crust. Dot with butter. Moisten the edges and top with another pie crust. Flute or crimp edges. Mix egg yolk and cream. Brush this egg wash over the pie crust. Sprinkle with sanding sugar. Cut holes to vent (or make a wonky patchwork top I like did). Place on a parchment lined baking sheet.
Bake in a 375'F oven for 45-50 minutes, tent with foil if the crust starts browning too quickly. Allow to cool so the juices thicken. Serve with ice cream if desired.

Evan came back for seconds!


Andrea said...

thanks for the recipe .. looks delicious

Annabella said...

Oh yum! Looks great but will have to wait until I`m in England as this place is berry free except for raspberries and strawberries and I`m guessing they wouldn`t be firm enough. My grandmother used to make a wonderful blackberry and apple pie. Love pies.

Jennifer at Ellison Lane Quilts said...

Love the last picture- funny. Looks yummy. Can we come over for dinner? :) I think you must be a wonderful cook!

Wendys Hat said...

Yum yum yummy! I love it!