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Deep (Shit) Dish Blueberry Bacon Pie

7/10/2016

7 Comments

 
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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."

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Crisp your bacon an a skillet.
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Add maple syrup to freshly whipped cream to create a maple cream.
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Fill truly flaky crust with maple cream.
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Make maple icing with powdered sugar and maple syrup.
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Pour icing into a plastic zip-loc bag.
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Pour fresh blueberries over maple whipped cream.
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Chop up crisped bacon into small bits.
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Cut hole in bag with icing, and drizzle over blueberries.
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Sprinkle bacon bits over the blueberries and icing.
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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:
  1. Assemble your truly flaky crust into a pie shell, crimp edges
  2. 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. 
  3. Melt 4oz. gelatin powder into 3 TBSPN of water over a double boiler. Let gelatin mixture cool. 
  4. 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.
  5. Let crust cool, and spread maple cream into truly flaky crust.
  6. Wash and dry (well!) 2 pints of blueberries, and assemble berries over the maple cream.
  7. 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
  8. Sprinkle chopped bacon over the icing before icing has hardened and set.
  9. SUGAR. BUTTER. FLOUR.

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Some shots of attempt #1 for (more of) your amusement!

7 Comments
Katherine
9/23/2016 02:00:06 pm

Please refrain from using the gelatin, or the pie will in fact turn into deep shit. As soon as the gelatin hits the cold cream it turns into a sticky mess, leaving long strands of gelatin in the mix. I had to throw it out and start again.

Reply
Jenna's Pie Palace
9/23/2016 03:27:10 pm

Hey Katherine,

I didn't have that issue, but the gelatin is certainly optional. I made sure my cream was whipped into stiff peaks before adding the cooled gelatin mixture. Adding it very slowly also helps. I prefer using a little bit of gelatin in a whipped cream that I'm using on the bottom of a pie to give it more structure to hold up the fruit/whatever you are putting on top. I'm sure it would still turn out delicious without the gelatin though. Sugar, butter, flour!

Reply
Katherine
9/24/2016 07:08:08 am

Thanks for the tip. Not sure where I went wrong with the gelatin :( I ended up using the leftover marshmallows from the mermaid pie to stiffen the cream and it worked like a charm.

Amy
3/14/2020 06:44:02 am

I also had to throw out and start over due to lumps from the gelatin, and it’s totally unneeded. I also blended most of the blueberries into the whipped cream and just save a few for the top. The recipe calls for putting all the berries on top. My maple glaze was pretty funny too. I would start with two TB of the syrup. The finished product was beautiful and everyone was impressed!

Reply
Amy link
4/9/2017 05:58:46 pm

The best post.
Thanks for share this article.
I look forward to your new article

Reply
Magpie
7/28/2018 03:19:29 pm

I found that adding a bunch of powdered ginger to the drizzle really helped to bring the flavors together

Reply
Joshua Coffin
11/24/2019 02:14:30 pm

When you say 4oz gelatin, do you mean something like 4g? Because 4oz is 16 7g packets, and you're supposed to put 4 tbsp water/ packet

Reply



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    Waitress-wannabe. Baking hobbyist. Doggy mommy. Baking pies of all kinds inspired by the movie and musical WAITRESS.

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