Cal: Jenna, what's the special pie today?
Jenna: Deep Shit Blueberry Bacon!
Cal: Deep Shit?
Jenna: Deep Dish! Deep Dish! Sorry Cal!
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."
Recipe for Deep (Shit) Dish Blueberry Bacon Pie
-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
- 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.