Blueberries on sale… Uh oh, here we go…
My first attempt at a double-crusted fruit pie! The crust was phenomenal and great fun to make!
The flavor of this pie (more like a cobbler) was top notch however, the filling did not solidify due to the amount of liquid added. If you decide to attempt this recipe, please use 1/2 cup of water for the filling recipe.
Blueberry Filling (Doubled my own Blueberry Crostata filling recipe with some added flavor.)
2 pints New Jersey blueberries
1 C 1/2 C water
3 T potato starch
1 C organic sugar
4 t freshly squeezed lemon juice
4 t freshly squeezed orange juice
1 t lemon zest
1/4 t salt
pinch nutmeg, cinnamon, and red pepper flakes
Process: cook 2 cups of the blueberries in the water; bring to a boil. In a separate bowl mix the potato starch, lemon and orange juices, sugar, zest, salt and other spices; add this mixture to the boiling blueberries and stir constantly; let simmer for about 2 minutes and remove from heat; after cooled, gently add to the remaining blueberries mixing well.
Crust (Used King Arthur’s double crust recipe.)
2 1/2 C flour
1 1/4 t salt
1/4 C shortening
10 T chilled butter
6-10 T ice water
1 egg, well mixed
Process: combine flour and salt; cut in the shortening and butter; add ice water checking for softened yet not overly wet dough; lay out on floured surface; divide in half and form two disks; wrap in plastic and refrigerate for about an hour; roll out dough to fit pie plate; add to plate and refrigerate to relax the gluten.
Roll out top dough crust; add to parchment paper and refrigerate. Add filling to chilled pie crust; apply egg wash to the crust edges; add top crust and crimp and seal all around. Brush entire pie with egg wash; sprinkle with sugar; bake for 1 1/2 hours in a preheated 350F degree oven.
Videos for the various techniques to crimp pie crusts can be found here.
Good luck, have fun and enjoy the delicious benefits!
Creamed Kale & Spinach
Anything spinach, I’ll eat. Spinach in anything I’ll eat. Discovering creamed spinach has been a double-edged discovery since so much of its delicious-ness is derived from its creaminess and basically creaminess amounts to high calorie.
However, now that I know how to make it, I have control over the ingredient content! Yay!
I only recently investigated what actually goes into making creamed spinach and realized that it is not a hard-to-master scientific experiment in the least. It incorporates a sauce that is made using the béchamel sauce-making technique! While I chose not to use this technique which includes adding flour as a thickener, I thought that the combination of milk and cheeses I would use would create a thick enough sauce. And it did.
I adapted a recipe from Martha Stewart who uses cream cheese and no flour.
And, since I like to combine spinach with kale and have a number of different ways in which I use kale, I thought that it could also do well in this recipe.
So, there you go, kale and spinach really is comfort food! Enjoy!
Note 1: For this recipe I didn’t go out of my way to substitute lower calorie ingredients in particular as I used regular cream cheese. When I make it again, I will use a lower fat version. I will also use less butter and continue to use low-fat milk.
Creamed Kale & Spinach
Yield = 5 cups
2 cups fresh organic Baby Spinach
2 1/2 cups fresh organic Kale
1 Onion, chopped
4 garlic cloves, minced
1 T Canola
Dash of red pepper flakes
3 T Butter
1/2 cup milk
3 T Cream cheese
1/4 cup Gruyere
Process: wash, cut and blanch kale and spinach; after they are cooled, squeeze all liquid from them and chop. To make the cream sauce: saute onion in canola oil until translucent; add garlic, red pepper flakes, salt, pepper and butter and cook for another 3 minutes; add milk and when heated add Gruyere and cream cheese; stir and cook until cheese is melted; let cool then process in a blender; return to pan and add kale and spinach and cook for another 5 minutes.