Category: Waitress Musical Pies

Big Guy Strawberry Pie

7/25/2016

5 Comments

One from the A.R.T./Preview Pie Board... Big Guy Strawberry Pie... It's pure, simple, easy to bake, and filled with sweet juicy strawberries. Bake this and take this to your next summer picnic. Everyone will thank you for it. Promise.

"Big, whole, juicy strawberries, with plenty o' sugar, baked into a truly flaky double crust."

Add sugar, tapioca starch, lemon zest and juice.

Sprinkle bottom of your first pie crust with crust dust and minute tapioca.

Fill your first crust with prepared strawberries...

...and dot with butter.

I wanted a little bit of color to peak out...

...crimp the edges...

...till it looks like this! (Brush with egg-white wash and sprinkle with sugar.)

Bake to perfection!

Bring to the nearest and soonest picnic, and share if you dare!

Big Guy Strawberry Pie

Ingredients:
-1 truly flaky crust (double)
-2 LBS (6-8 cups) fresh strawberries
-1/2 cup o' sugar
-1/2 TSPN lemon zest (zest of 1/2 a lemon)
-1 TSPN lemon juice (juice of 1/2 a lemon)
-5 TBSPN tapioca starch
-1 TBSPN crust dust (1/2 part flour, 1/2 part sugar)
-1 TSPN minute tapioca
-1 TBSPN cubed butter
-egg white wash
-course white sugar
+Extra equipment: small metal frosting tip, or small cookie cutter

Directions:

Assemble your truly flaky crust into a pie shell, crimp edges, place in fridge.
Wash your strawberries and cut stems off, leave small strawberries whole, and cut the larger ones in half.
In a large bowl, combine strawberries with: 1/2 cup o' sugar, 5 TBSPN tapioca starch, 1/2 TSPN lemon zest, and 1 TSPN lemon juice. Set aside.
Roll out your second truly flaky crust, and cut small circular shapes using metal frosting tip, or small cookie cutter.
Take truly flaky crust out of fridge, and sprinkle 1 TBSPN crust dust and 1 TSPN minute tapioca over prepared crust.
Place strawberries and their juices into truly flaky crust. Dot with 1 TBSPN cold cubed butter.
Place second crust over pie pan and press down along crust seam to help seal in juices. Once sealed, crimp the edges.
Brush top of pie with egg white wash, and sprinkle with coarse white sugar.
Bake at 425F for 20 minutes, then reduce to 375F. Cook until strawberries and juice bubble and top crust is nicely browned (total time: 50-60mins). *If you notice your edges are browning too fast, take out mid-bake and cover edges with foil or silicone crust protector.
Let cool and sit at room temperature for at least 4 hours before slicing!
SUGAR. BUTTER. FLOUR!

5 Comments

Deep (Shit) Dish Blueberry Bacon Pie

7/10/2016

12 Comments

Cal: Jenna, what's the special pie today?
Jenna: Deep Shit Blueberry Bacon!
Cal: Deep Shit?
Jenna: Deep Dish! Deep Dish! Sorry Cal!

This is a great pie idea in theory right? What can go wrong? Blueberries? Yum. Bacon? Extra yum. Hmmm.. turns out there is quite a lot that can go wrong. Not going to lie to the blogosphere, this was attempt #2 at Deep (Shit) Dish Blueberry Bacon Pie. First attempt, was truly a DEEP and SHITTY disaster! I'll describe attempt #1 for your amusement: "Blueberries baked in a truly flaky crust with bits of crisped bacon, topped with a bacon lattice".

Well. I should have known using a whole pack of bacon would be complete overkill. But I had to use that much for the taste of bacon to come through right? Wrong. DEEPly wrong. As the raw bacon lattice cooked atop the pie, all the grease from the bacon dripped right into the blueberry filling, causing there to be far too much bacon grease in a pie. There was so much bacon grease in the pie, as we took the pie out of the fridge the next day, we had to wonder... what are these white solid bits of things my pie??? Solidified bacon grease. That's what. While the lattice idea was cute, and looked very even before being placed in the oven, the bacon strips shrunk while baked. Leaving me with bacon lattice that didn't even touch the crust edge.

Okay. Lesson learned. Too much bacon overpowers the blueberries, raw bacon cooked in the pie leaves a cup and a half of bacon grease in the pie, and cooked blueberries might not be the best pairing with bacon. So back to the drawing board. After the suggestion of my official pie taste tester Jonathan, to use fresh blueberries instead of cooked, I decided to turn this Deep SHIT Blueberry Bacon into Deep DISH Blueberry Bacon. A cream pie so delicious it is worthy of being on Jenna's Pie o' the Day Board. One worthy of: "It sold so fast today I couldn't quite believe it!" -Jenna

So here is Attempt #2. And it is perfect. Truly. "Deep (Shit) Dish Blueberry Bacon Pie: Freshly whipped maple cream, with fresh blueberries in a truly flaky crust. Topped with maple icing, and sprinkled with bits of crispy fried bacon."

Crisp your bacon an a skillet.

Add maple syrup to freshly whipped cream to create a maple cream.

Fill truly flaky crust with maple cream.

Make maple icing with powdered sugar and maple syrup.

Pour icing into a plastic zip-loc bag.

Pour fresh blueberries over maple whipped cream.

Chop up crisped bacon into small bits.

Cut hole in bag with icing, and drizzle over blueberries.

Sprinkle bacon bits over the blueberries and icing.

Slice, serve, and enjoy! Let the combination of sweet maple cream, fresh tart blueberries, and salty crisp bacon take your taste buds out of this world! And be careful, because this one will go quick!

Recipe for Deep (Shit) Dish Blueberry Bacon Pie

Ingredients:
-1 truly flaky crust (single)
-1 1/2 cup heavy whipping cream
-1/4 cup Grade A maple syrup
-4oz. of gelatin powder
-3 TBSPN of water
-2 pints fresh blueberries
-4 TBSPN maple syrup
-1/2 cup powdered sugar
-3 strips of fried, crisp bacon chopped into small pieces

Directions:

Assemble your truly flaky crust into a pie shell, crimp edges
Cover bottom and sides of crust with parchment or foil, add pie weights or dry kidney beans, and blind bake for 20-30 mins at 400F until edges are golden brown and crust is fully baked through.
Melt 4oz. gelatin powder into 3 TBSPN of water over a double boiler. Let gelatin mixture cool.
Whip 1 1/2 cup heavy whipping cream until it forms into cream. Whip cooled gelatin mixture into cream until fully incorporated, then whip 1/4 cup maple syrup into whipped cream.
Let crust cool, and spread maple cream into truly flaky crust.
Wash and dry (well!) 2 pints of blueberries, and assemble berries over the maple cream.
Mix 4 TBSPN maple syrup and 1/2 cup powdered sugar with an electric mixer. When smooth, pour into a plastic bag draped over a cup or mug (to hold it's shape). Seal the bag, and cut a small end off the bag's corner. Drizzle generously over blueberries. *If you prefer your pie less sweet, use less icing
Sprinkle chopped bacon over the icing before icing has hardened and set.
SUGAR. BUTTER. FLOUR.