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Happy pi day!

I made blueberry-strawberry pie today in honor of pi day. Tastiest sacraments ever.

I used empanada dough instead of pie dough, and I like it a lot better. It's easier to work with, too, since you can re-roll it and it won't get tough. It's fine-textured, and flakey in a different way than pie dough. I like the way it flakes better too.

A recipe — filling:

1/4 C flour, 1/2 C sugar, 3-4 cups mixed berries, half a lemon's juice. Stir until it's a slightly mushy consistency. Kinda like oatmeal, only awesome instead of gross.

Dough (translated from Spanish):

1 cup flour, 1 stick butter (cut in pieces), a quarter teaspoon of salt, blended well. Add a third of a cup of boiling water and mix until it forms a smooth, elastic dough.

Roll like pie dough, but without the fuss and hands-off approach. Just go for it, the dough won't even stick to much thanks to the butter melted through it. Bake at 350°F until the crust starts to crisp.

Pie. Really good pie with blueberries and strawberries in it.


( 8 comments — Leave a comment )
Mar. 16th, 2008 01:05 am (UTC)
That looks absolutely gorgeous and sounds like it would taste that way too.
Mar. 16th, 2008 01:05 am (UTC)
Is it ever!
Mar. 16th, 2008 02:56 am (UTC)
Mmm, pie.

Can I beat Eli with noodles if it's gone before I get back?
Mar. 16th, 2008 02:57 am (UTC)
How about sharp sticks?
Mar. 16th, 2008 09:36 pm (UTC)
Yum! I made it today and it turned out great. Really easy, too.
Mar. 16th, 2008 09:46 pm (UTC)
Yeah! Isn't it?
Mar. 17th, 2008 01:14 am (UTC)
I want to make all sorts of pies now, since it's so easy. Suggestions? Sweet or savoury. I might try some of the ones from Waitress, too.

I made your pie with half the sugar in the filling. It's quite good that way.

Also, is it okay if I put your recipe into our house cookbook?
Mar. 17th, 2008 01:26 am (UTC)
Please! Spread that recipe around!

Sweet pies -- pumpkin (sugar, egg and pumpkin puree -- canned is fine if they're not in season), sweet potato (similar to above), both season nicely with nutmeg, ginger, cinnamon and clove; Berry of various sorts; Strawberry-rhubarb, same technique as above but don't cut the sugar; Mincemeat, though I've never made it.

Savory: carrot-ginger tart (egg, a little milk, carrot puree with ginger and some onion, cheese on top if you want)

And you can make empanadas -- roll 'em into 4" rounds, fill with a spoonful of filling, fold over and press the edges shut with a fork. Fillings of hard boiled egg, green olive and tuna are traditional in Santa Fe, Argentina; meats in the plains country. Greek imports of feta and spinach would rock, and I made one with squash and corn and beans that was amazingly tasty. Glaze with beaten egg brushed on, and bake at 350 until golden.
( 8 comments — Leave a comment )