Saturday, November 30, 2013

Homemade Berry Crumble Pie + Basil Biscuits

Hello lovelies!
I hope every one of you had a blessed, happy Thanksgiving (I know I'm a couple days late)! I love having a day specifically devoted to the family being together, and just enjoying
each other. I had such a wonderful Thanksgiving with my family, and I am
so very thankful for them.
My Thanksgiving baking goodies were a scrumptious berry crumble pie and savory basil, cracked black pepper biscuits.
For a pie recipe to reference, I went to one of my absolute favorite bloggers, Joy the Baker.
I also decided to use her feta and chive scones recipe for a reference for my 
Also, I just want to apologize for the picture quality - I am using my iPhone, but my kitchen 
doesn't have any natural, good lighting…

Strawberry & Blackberry Crumble Pie
One thing I loved from Joy's recipe was the crust… in school, you learn that pie crust usually does not
have liquid of any sort, the butter and shortening act as moistening, yet flaky, agents. 
But Joy's recipe called for buttermilk, which was the convincing factor for me to try it.
(I personally never buy buttermilk, I just "make" my own - however much buttermilk a recipe
calls for, add about 3/4 of milk and then add lemon juice for the last 1/4 of measurement, then 
let it sit for about 10 mins. And voila! You've just made your own faux buttermilk!)

I made my crust dough first and then refrigerated for an hour.
While the dough chilled, I rinsed my fruit and cut my strawberries and set aside.
When the dough was ready to be rolled out, I placed it between two sheets of parchment paper.
Using parchment keeps your work space cleaner, and also prevents your crust from becoming
too dry by added excess flour.
Also, my dough was not sticky, but it was more moist than flaky, which is what I wanted.
If there's one thing that will always deter me from pie, it's a dry crust.
 Using the parchment that the dough was on, I gently flipped it over my pie dish, and then 
oh-so gently molded my crust to the dish, and with my fingers, created the wavy edges (I know, the 
pastry chef doesn't know all the terminology… the edges look wavy, so… there you go) :)
Then add the fruit mixture… doesn't it look scrumptious!
 Add the crumb topping… yum!
 Bake your pie for 20 minutes at 400 degrees F, then lower oven temp to 350 degrees F and bake for 
another 35-45 minutes (I set my timer for 38:50 which was perfect).
 Let your pie cool for at least 2 hours, this time frame allows the cornstarch
to do it's thing and fully thicken the fruit concoction.
Then watch your family enjoy the deliciousness you just made! (I was lucky to nab this picture before the pie was completely demolished, which I consider a good problem). My favorite thing
about this pie: it's not too sweet. I prefer my desserts to have a balanced sweetness, and this pie
most definitely was balanced, and incredibly yummy.

Savory Basil, Cracked Black Pepper Biscuits

In a mixing bowl, add all your dry ingredients, and whisk together. Then add your cold, cubed
(I forgot to snap a butter photo :/ oops)
 Using your hands, mix the butter and dry mix until you get a consistency similar to a course meal flour.
Even if your dough seems really dry, like the below photo, that is a-okay… just dump it out on your work surface and start kneading the dough together…
 And it will eventually come together perfectly, like below! 
 I used a 2 inch round cutter for my biscuits… then placed on my baking stone.
For my egg wash, I whisked one egg and added a bit of minced garlic - then brushed the tops generously.
 Bake at 350 degrees F, and in about 12-15 minutes, you'll have these gorgeous golden brown little biscuits. These were also a big hit with the fam… just add a smidge of butter for mouth-watering perfection.

Again, I hope you all had a blessed Thanksgiving! 
Now it's time to decorate for Christmas!! eeekkkk!! 
Happy Holiday season friends!
Kylie Rae

Both recipes are adapted from Joy the Baker

Strawberry/Blackberry Crumble Pie

For the Crust:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon sea salt
1/2 cup (1 stick, 4 ounces) cold, unsalted butter - cubed
1/4 cup, plus 1 to 2 tablespoon, cold buttermilk

For the Filling:
1 lb strawberries, quartered
1 package (I just did the whole package from the store) blackberries
1/3 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup cornstarch
large pinch of salt
2 tablespoons lemon juice

For the Topping:
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
6 tablespoons cold unsalted butter, cubed

To Make the Crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want your mixture to be shaggy and not outwardly wet - just slightly moist.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That's what you're looking for. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the fridge helps re-chill the butter and distribute the moisture.
To roll out pie crust, place the dough disk between two pieces of parchment paper and roll the dough about 1/8 inch thickness and about 12 inches in diameter. Hover the pie pan over dough to see if you've rolled it out far enough, you want there to be about an inch excess edge. Transfer dough to pie pan with bottom parchment paper. Trim excess edge almost even with the edge of pan. Gently mold dough to pan, and crimp edges with fingers or fork - use fingers for the "wavy" look ;) Some recipes say to refrigerate for at least 30 minutes, but I just added my fruit mixture and baked… and my crust came out perfectly baked and golden.

To Make the Filling:
In a medium bowl, toss together the blackberries, strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all the fruit is covered in a coating of sugar and cornstarch. Pour into pie dish.

To Make the Crumble:
Mix the flour, oats, sugars, and salt together. Add cubed butter, and similarly to the pie dough, mix the butter in with your fingers. Add crumble to the top of the pie, coating over the berries evenly.

Bake the pie for 20 mins at 400 degrees F, then reduce heat to 350 degrees F and bake for about 35-45 minutes, or until the pie is juicy, bubbling, and golden brown.

Remove from the oven and allow to cool for at least 2 hours before serving - allowing eth juices to cool and thicken. Serve with vanilla ice cream or whipped cream, or just solo, since it's just scrumptious on it own. 

Savory Biscuits:

3 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 tablespoon dry basil seasoning
3/4 cup unsalted butter, cold and cubed
1 egg, beaten
3 tablespoons cold water
3/4 cup greek yogurt, cold
1 egg beaten for egg wash w/ 1/4 teaspoon minced garlic

Place rack in the center of the oven and preheat oven to 400 degrees F
If you have a baking stone, use that… if not, line a baking sheet with parchment paper.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, black pepper, and basil. Cut in butter (with either your fingers or two butter knives) until mixture resembles a coarse meal. In a separate bowl, combine egg, sour cream, and water. Beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft, shaggy dough. Dump onto a clean work surface, and knead dough together.

Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds. Reshape and roll/pat dough to create more biscuits with excess dough. Place on baking sheets/stone and brush egg wash on top of biscuits. Bake for about 12-16 minutes. Serve warm.

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