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Ärende: Not Pie Again! #1
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blueberry Crumble Pie
 Categories: Pies, Desserts, Fruits, Pastry, Citrus
      Yield: 6 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  Unbleached all-purpose
           - flour; + more for surface
    1/2 c  Chilled unsalted butter; in
           - 1/2" cubes
    1/2 ts Kosher salt

MMMMM----------------------FILLING-TOPPING---------------------------
    2/3 c  Plus 3 tablespoons sugar
  2 1/2 tb Cornstarch
      1 ts Fine grated lemon zest
           +=PLUS=+
      2 tb Fresh lemon juice
      5 c  Fresh blueberries
    3/4 c  Unbleached all-purpose
           - flour
      3 tb (packed) light brown sugar
    1/2 ts Cinnamon
    1/4 ts Salt
      5 tb Unsalted butter; melted,
           - cooled slightly
 
  SPECIAL EQUIPMENT: Use a 9"-9 1/2"-diameter glass or metal
  pie dish. You will need pie weights or dried beans to bake
  the crust.
  
  FOR CRUST: Pulse 1 1/4 cups flour, butter, and salt in a
  food processor until mixture resembles coarse meal with some
  pea-size pieces remaining. Drizzle 3 tablespoons ice water
  over mixture. Pulse until moist clumps form, adding more
  water by teaspoonfuls if mixture is dry. Transfer dough to a
  lightly floured work surface. Divide into 4 equal pieces.
  Working with 1 piece at a time, use the heel of your hand to
  smear each portion of dough twice in a forward motion to
  distribute butter. Gather all 4 dough pieces into a ball.
  Flatten into a disk, wrap in plastic, and chill dough until
  firm, at least 1 hour.
  
  DO AHEAD: Dough can be made up to 2 days ahead. Keep
  chilled.
  
  Roll out dough on a lightly floured surface to a 13" round.
  Transfer to pie dish, gently pressing dough onto bottom and
  up sides of dish. Fold overhang under and crimp edges
  decoratively. Pierce bottom of crust in several places with
  a fork, then chill until firm, about 30 minutes.
  
  Line a large baking sheet with foil and place on a rack in
  middle of oven; preheat to 375øF/190øC. Line crust with
  parchment paper or foil and fill with pie weights. Bake
  until crust is set, about 20 minutes. Carefully remove
  parchment and pie weights. Bake until crust is pale golden,
  about 12 minutes longer. Transfer crust to a wire rack; let
  cool.
  
  FILLING AND TOPPING: Whisk 2/3 cup sugar, cornstarch, and
  lemon zest in a large bowl. Add blueberries and lemon juice;
  toss gently to coat and evenly distribute. Let filling
  stand, tossing occasionally, until berries release their
  juices, 20-30 minutes.
  
  Whisk flour, remaining 3 tablespoons sugar, light brown
  sugar, cinnamon, and salt in a medium bowl. Add melted
  butter; mix topping with fingertips to blend.
  
  Assembly: Preheat oven to 375øF/190øC. Spoon blueberry
  filling into crust, then sprinkle topping over. Bake pie
  until filling is bubbling and topping is golden, about 1
  hour 15 minutes. Cover with foil after 30 minutes if
  browning too fast.
  
  Let pie cool on a wire rack.
  
  DO AHEAD: Can be made 8 hours ahead. Let stand at room
  temperature.
  
  by Melissa Roberts
  
  Bon Appétit | July 2011
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 27 July 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bakewell Tart
 Categories: Pies, Pastry, Fruits
      Yield: 6 servings
 
MMMMM------------------------PUFF PASTRY-----------------------------
      4 c  All-purpose flour
    1/8 ts Fine sea salt
      1 lb Unsalted butter
      1 lg Egg white
    1/2 c  Huckleberry jam or jam of
           - choice

MMMMM--------------------------FILLING-------------------------------
      4 lg Eggs
    3/4 c  Unsalted butter
    3/4 c  Sugar
    1/2 c  All-purpose flour
 
  SPECIAL EQUIPMENT: an 8" deep-dish pie plate, parchment
  paper, pie weights or dried beans, and a pastry brush
  
  Chef Cathal Armstrong of Restaurant Eve in Alexandria,
  Virginia, shared this recipe as part of a St. Patrick's Day
  feast he created exclusively for Epicurious. Although this
  dessert originated in Bakewell, England, chefs and cooks
  around England, Scotland, Ireland, and Wales have created
  their own adaptations. Chef Armstrong's version, which is
  based on his mother's, is halfway between the classic
  Bakewell tart and the classic Bakewell pudding. This recipe
  calls for a quick puff pastry, but in a pinch you can use
  the store-bought frozen variety. Leftover puff pastry can be
  used to make Cheese Straws or Palmiers.
  
  MAKE THE PUFF PASTRY: In a large bowl, sift together the
  flour and salt. Using a knife, stir in about 1 cup of water.
  Continue stirring until the dough just starts to come
  together but is still stringy and clumped together. Stir in
  more water as needed (you will probably use about 1 3/4 cups
  total), until the dough is smooth and gathers itself into a
  ball-like shape.
  
  Turn the dough out onto a lightly floured surface, and
  using a rolling pin, roll it into a long, 1/2" thick
  rectangle. Arrange all of the butter in the center of the
  dough, 2 sticks on top of 2 sticks, so that the butter
  divides the rectangle of dough in half. Fold one long end
  of the dough over the butter, and then fold the other long
  end on top, like folding a business letter. Wrap the dough
  in plastic wrap and refrigerate for 10 minutes. Return the
  dough to the lightly floured surface and roll into a long,
  1/2" thick rectangle. Fold one long end of the dough
  toward the center, then fold the other long end on top.
  Wrap the dough in plastic wrap and refrigerate for 10
  minutes. Repeat this step 1 more time so that the dough
  has been rolled, folded, and refrigerated a total of 3
  times.
  
  DO AHEAD: The puff pastry can be prepared in advance and
  refrigerated, wrapped in a double layer of plastic wrap, up
  to 3 days. It can also be frozen for up to 3 months.
  
  Position a rack in the middle of the oven and preheat to
  325øF/160øC. Butter an 8" deep-dish pie plate.
  
  On a lightly floured surface, roll the puff pastry into a
  1/4" thick circle about 12" in diameter. Fit the dough
  into the prepared pie plate, remove any excess dough, and
  reserve the excess for another use. If desired, use a fork
  to crimp the edge of the tart. Using a fork, prick the
  bottom and sides of the tart shell all over, then chill 15
  minutes.
  
  Line the tart shell with parchment paper and fill with pie
  weights or dried beans, then bake until the pastry is set
  and pale golden along the edge, about 15 minutes. Remove the
  weights or beans and the parchment paper, then gently brush
  the bottom and sides of the tart shell with the egg white
  and cook for an additional 5 minutes. Remove the tart from
  the oven and spread the jam evenly across the bottom. Set
  aside to cool.
  
  MAKE THE FILLING: In the bowl of a stand mixer fitted with
  the paddle attachment, combine the butter and sugar and beat
  until light and fluffy and pale in color, about 2 minutes.
  Add the eggs, 1 at a time, beating well after each addition
  and scraping down the bowl as necessary, about 2 minutes
  total. Using a spatula, gently fold in the flour. Pour the
  batter onto the jam in the cooled tart shell and smooth the
  top. Bake until the tart is golden and set, 40 to 45
  minutes. Transfer tart to rack to cool and serve warm or at
  room temperature.
  
  by Cathal Armstrong; Restaurant Eve, Alexandria, Virginia
  
  Epicurious | March 2011
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 25 March 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When people are free to do as they please, they usually imitate each other.
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