Are you a pie maker? Or are you afraid of this sometimes fussy pastry category? I wasn’t always fond of baking pies, but I loved making seasonal pies for my family. Rolling out one pie wasn’t too bad.
But when I opened my bakery and café, mass producing these beautiful seasonal baked goods was unnerving. Thankfully, my bakers rolled out most of the pies. It wasn’t until years later, after I sold my shops, worked in corporate R&D, then as the sole pastry chef in a restaurant hotel kitchen, that my love for pie-making developed.
From The (Faux) Pastry Chef: How I Found My Baking Fix, page 98:
When I first learned that pies were on the menu twice each week, I was rather distraught. I was not an ace pie-maker. I started my Hotel Gold career making one-crust pies, but after practice I was soon making them with two crusts.
I was quite impressed with myself. It didn’t take as long as I thought; all that swearing made the time go faster. I made twenty-three pies each time they were on the menu – nineteen with sugar and four sugar-free. I always made pies first, before breakfast. I could take off my jacket and get them done before the kitchen was too unbearably hot, when both the dough and pastry chef would get soft and sticky.
When I realized I could do a dessert night of pies in less than three hours, as opposed to a cake dessert that involved several long hours of mixing, baking, and icing, pies became my friend.
The following recipe makes two 9″ double crust pies, or multiple small and handheld pies. When I don’t feel like rolling a top and bottom crust, I often make rustic pies – one large bottom crust that folds over the top of the pie.
8 cups blueberries
1 ½ cups sugar, or more
6 tablespoons cornstarch
2 tablespoons lemon juice
½ teaspoon salt
½ teaspoon cinnamon or nutmeg, optional
5 cups all-purpose flour (approx. 1¼ #)
½ teaspoon salt
1 cup butter (2 sticks)
1 cup vegetable shortening (½ #)
¾ cup cold water
extra flour for rolling out dough
1. Mix all filling ingredients and set aside.
2. Pan spray baking tins and preheat oven to 375 degrees F.
3. In a large bowl, lightly mix flour and salt, then cut in shortening and butter. When mixture looks fine-grained, drizzle in cold water and mix into a ball. Knead lightly, then separate into four pieces, two slightly larger. Use at once or wrap and chill one hour or up to five days.
4. Don’t worry about working fast – take the time you need. Roll out larger pieces of dough and place in lightly greased pie pans. Trim any dough hanging more than ¼” over the edge. Add filling, roll out the top crust, and place on top of pie. Gently roll edge of the top and bottom crust together (I prefer to tuck the top crust under the bottom) and press down to seal. Flute edges, or not, in any way you want. Vent top of each pie. If you wish, pie tops can be brushed with water, milk, butter, or beaten egg. You can also sprinkle on sugar. Or just leave plain.
5. Place pie pans on a cookie sheet with a large piece of parchment or aluminum foil under each pan. Bake in preheated 375° oven 45-60 minutes. Pies are done when juice has bubbled out for a few minutes.
6. Let pies cool at least two hours before cutting. To freeze, cool to room temperature then wrap well and place in freezer.
Home-Based Baking at its Best! If you have a home-based food business and do not make pies, consider adding this product line to your offerings. With the trend toward home-made, seasonal, and local, your customers would appreciate purchasing fresh pies during the summer months.