Saturday, June 30, 2012

blue skies = blue pies ...

i guess with all these blue skies ... what's better than a blueberry-pie-in-a-jar!  i LOVE the use of the the cute jars - it makes it so much easier to get out of sharing!  (tee hee)  oh, and did i mention that the crust has VODKA in it?!  well, it does - works for me!!



Lattice-Top Blueberry Pies in a Jar
make six 8 oz. pies

for the crust
2 1/2 cups white whole wheat flour, plus more for rolling the dough
1 1/4 teaspoons salt
3 tablespoons sugar
20 tablespoons cold butter (2 1/2 sticks), cut into 1/2” chunks
1/4 cup cold vodka
1/4 cup cold water
 Pulse together the flour, salt, and sugar in the bowl of your food processor. Add the butter in two batches, pulsing several times until the mixture has a sandy texture. Combine the cold water and vodka, and then drizzle over the flour mixture, pulsing 4 or 5 times.
Turn out onto a floured surface, gather into two discs (one large and one small), and wrap each tightly with plastic. Refrigerate for at least 30 minutes while you prepare the filling.

for the filling
4 1/2 cups blueberries
zest of 1 lemon
3 tablespoons fresh squeezed lemon juice
1/3 cup sugar, plus more for top of pies
big pinch salt
2 heaping tablespoons ground instant tapioca

Preheat the oven to 400 degrees with a large rimmed baking sheet inside.
In a medium saucepan, heat 2 cups blueberries, zest, and juice over medium-high heat. Cook for about 10 minutes, stirring frequently and allowing the sauce to reduce a bit. Remove from heat, and combine in a medium bowl with the remaining fresh berries, sugar, salt, and tapioca. Set aside while you roll out the crust.
On a lightly floured surface, roll out the larger of the dough discs into a rough 14” square. For the bottom crusts cut out squares measuring about 7”, and press into the jars. For the tops, roll out the smaller of the discs into a 10” circle and cut it into 1/4” strips. Spoon the blueberry filling into the jars. Weave your lattice and flute the edges. If you want to put the lids on, be sure to flute the edges below the top of the jar.
Place prepared pies onto the heated cookie sheet, and bake at 400 degrees for 20 minutes. Rotate the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.
Allow pies to cool completely and serve, or keep covered with a lid for up to three days.


okay ... i decided to add a bit to those blue skies ... a little red (for that sunburn you'll prob end up with) ... stawberries-and-cream-in-a-jar!!!!   a tried and true tradition for wimbledon!   place it next to the blueberry-pie-in-a-jar ... and voila ... you've got your flag colors a-waving!


Strawberries and Cream
serves two

1 1/2 cups strawberries, rinsed, hulled, and halved
2 teaspoons sugar
1/2 cup heavy whipping cream
Divide the berries into 2 bowls, and sprinkle each with a teaspoon of sugar.
In a medium bowl, use a whisk to whip the cream until it has fluffed up a bit, but still has soft peaks. Spoon the cream onto the berries and serve immediately.



i'm fairly certain it's gonna end this way ...
OFF TO THE FARMERS MARKET I GO ... SEE YA THERE!

recipes courtesy of brooklyn suppers

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