Freeform Strawberry Blueberry Pie

Hello Readers!

It’s summer, and summer at my house means PIE!

IMG_0187

I love pie – I personally think it’s better than cake. Well, when made the right way with fresh fruits, or in the case of rhubarb, veggies, anyway. I do make an exception for pumpkin pie.

Anyways, blueberries and strawberries have been rolling into the house, and I stumbled upon this delicious recipe in one of the Sunday paper inserts. The original recipe can be found here.

IMG_0190

I like that the pie crust is free form and doesn’t overwhelm the fruits, plus, the crust is made with lemon juice and lemon zest! This recipe could be easily modified to use other types of fruits or zests in the crust – so I predict many variations of it gracing my table this summer. It’s also quite small, so it’ll go fast!

Onward!

Delicious!

Delicious!

Start by making your pie crust. I used a food processor, but you could easily make the dough by hand with a pastry blender or a pair of forks.

In a measuring cup, combine lemon juice with enough ice water to make ¼ of a cup. Keep cold and set aside.

In a medium sized bowl, combine lemon zest, flour, and salt. Add in butter in small chunks and mix with a food processor or pastry blender until it resembles coarse meal with pea sized chunks. Drizzle the lemon water in and pulse or stir until the dough just comes together.

Form the dough into a flattened disk, wrap in plastic wrap, and chill for at least half an hour.

While the dough is chilling, preheat your oven to 450°F. Prepare an eight inch round baking pan by greasing and lining with parchment paper. Set aside.

In a large mixing bowl, combine strawberries and blueberries with 2 Tbsp each of flour and sugar. Toss to combine and set aside. You could also add in some additional lemon zest here.

IMG_0195

Once dough has chilled, roll it out into a twelve inch round. Place the dough gently into the baking pan, with edges going over the sides. Pour the berry mixture into the center of the soon-to-be crust, making sure to keep a two inch border around the edges.

IMG_0199

Fold the dough over the berries, pleating the edges to keep them inside. Brush dough with egg white, and sprinkle the entire pie with turbinado sugar.

IMG_0202

Place baking dish on a cookie sheet to prevent any leaks into the oven, and bake at 450° for 15 – 25 minutes, or until the crust is golden.

Serve warm or at room temperature. Add ice cream if you’d like and enjoy!

IMG_0211

Freeform Strawberry and Blueberry Pie

Ingredients:
For the Crust:

Juice and Zest of one Lemon

1 ½ c All Purpose Flour

½ tsp Salt

½ c (1 stick) Butter

For the Filling:

1 lb Strawberries, hulled and sliced into fourths

1 ½ pints Blueberries

2 Tbsp Sugar

2 Tbsp Flour

1 ½ Tbsp Turbinado Sugar

1 large Egg White

 

Procedure:

  1. Combine the lemon juice with enough ice water to make ¼ cup lemon water.
  2. In a large mixing bowl, or the bowl of a food processor, combine flour, salt, and lemon zest. Add in butter in small chunks and mix until pea sized lumps remain.
  3. Drizzle in lemon water and mix until dough just comes together.
  4. Scrape dough onto your work surface, form into a flattened disk, and wrap in plastic wrap. Chill for at least a half hour.
  5. Prepare an 8” round baking pan by greasing and lining with parchment paper. Set aside.
  6. In a large mixing bowl, combine remaining 2 Tbsp flour, 2 Tbsp Sugar, and fruit. Toss to combine.
  7. Place chilled dough on a floured surface and roll out into a 12” round. Transfer to baking pan.
  8. Pour berry mixture onto the pie dough, leaving a two inch border around the edges. Fold crust over berries, pleating to make sure the berries stay inside.
  9. Brush dough with egg white. Sprinkle turbinado sugar over dough and fruit.
  10. Place baking pan on a cookie sheet and bake at 450°F for 15 – 25 minutes, or until crust is golden.
  11. Serve hot or at room temperature, and enjoy!

 

Blueberry Breakfast Bake

Happy Independence Day!

Here in the Northland we celebrate the 4th of July with parades, fireworks, and good food – pretty typical, right? As I’m a bit too old for the children’s parade in my hometown and haven’t quite mustered up the desire to participate in the fun run, I decided to make a breakfast bake to celebrate. Now, at my house, breakfast bakes are usually savory. However, it’s blueberry season!

I found this lovely recipe from Whole Foods, tweaked it a bit to make it my own and work with the ingredients I had on hand, and my new favorite breakfast was born.

Simple and Delicious!

Simple and Delicious!

Onward!

First, grease a 9X13” baking dish. Cut your baguette into ½ inch cubes. The original recipe calls for a day old baguette, but I used one I had stashed in the freezer and it turned out just fine. Make sure to let it thaw a bit before slicing.

The y don't have to be identical, but should be fairly even in size.

The y don’t have to be identical, but should be fairly even in size.

Place half of the bread cubes into the baking dish and add in half the blueberries. Try to make sure that the berries are evenly distributed. Set aside.

IMG_0134

In a large mixing bowl, combine the cream cheese and sugar and beat until fluffy. Add in your sour cream, vanilla, spices, and milk until smooth. Scrape the sides several times to ensure even mixing.

Pour half the cream cheese mixture over the bread and blueberries, then top with the remaining bread and berries. Pour the rest of the mixture over the top.

IMG_0143

Cover and chill overnight.

In the morning, take your unbaked breakfast bake out of the fridge and let sit for a half hour to warm up.

The bread should have soaked up plenty of the custard mixture.

The bread should have soaked up plenty of the custard mixture.

Bake at 350°F for 30 – 45 minutes, or until golden brown and a knife inserted in the middle comes out clean.

IMG_0158

Let stand a few minutes before serving and enjoy!

IMG_0161

Ingredients:
1 8 oz Baguette, preferably day old

1 ½ pints Blueberries

8 oz Cream Cheese, at room temperature

6 Tbsp Turbinado Sugar

6 Eggs

¾ c Sour Cream

1 ½ tsp Vanilla Extract

¼ tsp Cinnamon

¼ tsp Ginger

¼ tsp Cardamom

1/8 tsp Star Anise

1/8 tsp Allspice

½ c Milk

 

Procedure:

  1. Cut Baguette into ½ cubes. Place half the cubes in a greased 9X13” baking dish. Set the other cubes aside for now. Sprinkle half of the blueberries across the baking dish.
  2. In a large mixing bowl, beat together cream cheese and sugar until fluffy. Mix in eggs, sour cream, spices, vanilla extract, and milk until smooth, scraping the sides of the bowl every so often.
  3. Pour half of the cream cheese mixture across the bread and blueberries. Top with reserved blueberries and bread. Pour remaining cream cheese mixture across the top.
  4. Cover and chill overnight. Remove and let sit for thirty minutes before baking.
  5. Bake a t 350°F for 30 – 45 minutes, or until the bread topping is golden brown. Garnish with additional blueberries.
  6. Enjoy!