I am a nibbler. Not like the elf, but like a picker, of food (not noses). I learned this from Mom. She snacks and picks and nibbles. I noticed this on her last visit, and on all visits previous. Now I know where my nibblery (not a word?… oh well) came from. A bite of this, and many bites more of this and that, equals nibbles, if done slowly and spaced out with at least 10 seconds between nibs.
I am not a baker, but yet I am baking a pie. Not sure why I decided to bake a pie, but at least it allows me to nibble. No actually, I do know why. I have excess berries, about to go spoiled. Plus, it is the Fourth of July (which, in fact, rhymes with pie). Also, I just want to bake a pie. I feel like doing this, if for no other reason than that it sounds like a good way to spend a slice of a holiday afternoon.
Bear with me though, as I puddle around the baking world and try to bake something that resembles a pie. This is my second, maybe third attempt, ever (so be kind).
Red, White and Blueberry Pie
Caddywhompus, haphazard, tasty and good
I do love a buttery crust, so I did need to nibble… the edges. I didn’t mean to, but I did – nibble… pieces and edges and burnt things (oh my) and buttery sides. It is not pretty but I fixed it with more dough, more nibbles, and more time in the oven.
INGREDIENTS for Dough
2 3/4 cup whole wheat pastry flour
1 tsp kosher salt
1 tsp raw sugar
4 oz. butter
1 egg, slightly beaten
1 TB lemon juice
1/4 cup ice water
In a food processor, mix the flour, salt and sugar, then add the butter in slices. It will be a course mix.
Stir the lemon juice into the egg, then add this mixture to the water. With the machine running, pour in the liquid. The mixture should all come together. Do not over-process.
Scape the dough out into a ball and divide in two. Flatten each ball into thick discs and cover with plastic wrap. Chill for at least one hour or you can proceed making the pies the next day.
Roll out one disc to approximately 1/8″ thick. Put it (carefully) into a pie pan and shape to fit. Poke the bottom with a fork and freeze for at least 15 minutes.
Remove from freezer and top crust with parchment or foil, then fill with pie weights.
Partially bake in a pre-heated 400-degree oven for 10 minutes. Remove foil/weights and continue cooking another 5 minutes.
Remove crust and let cool.
It is now ready to use. You have a second disc of dough that can be frozen for later use, or use to top or decorate this pie, or you could make a second pie. I vote for second pie.
INGREDIENTS for Filling
A fleck of butter
1 cup very-sweet nectarine chunks (skin removed)
3 cups cleaned blueberries
2 TB lemon juice
1 tsp spelt flour
1/2 tsp ginger powder
1/2 tsp cocoa powder (I thought it was cinnamon, but hey, it works)
1/2 tsp cinnamon
3 TB water
4-6 figs, stem removed, sliced thin
6-8 strawberries, tops removed, sliced thin
Melt just enough butter to keep the fruit from sticking. Add the fruit, flour and spices. Cook over low for a few minutes then stir in the water. Let simmer, stirring every so often for approximately 20-30 minutes. Let cool completely.
Sprinkle the bottom of the crust with raw sugar (just a little).
Cover the bottom of the crust, lightly with fresh blueberries (approximately one cup)
Arrange the fig slices and strawberry slices around the very edge (or however you feel like arranging).
Bake the pie for 20-30 minutes in a 350-degree oven (mine was 400-degrees, but edges were a little dark (so I ate them) and then added a little dough and continued to cook with the oven off but still warm (around 300-degrees).
Top with more whole, fresh blueberries if desired and more fresh slices of strawberries. Serve warm with vanilla ice cream (like La Loo goats milk), or just plain, right out of the pan.
Happy Fourth All!
I have packed up my pie and am bringing it to a party with fireworks, sparklers and good people that know how to cook! (Fiesta Friday with Angie @ the Novice Gardener, Margy @la Petite CasseroleL and Sylvia @Superfoodista)