Monday Menu: Let’s Talk Pie

I watched a video on an unusual pumpkin pie recipe from 1670 (you read that correctly), and I thought, what the heck, I’ll give it a try.

The link to the video is here, and the recipe here. Despite it looking beautiful, I wasn’t fan. It was a lot of work and rather bland. But I was happy to give it a shot. My taste testers enjoyed it but agreed it was missing something.

I honestly think that much like our apples, the pumpkins we grow today for pies and such are very different from what they were like in the 1600s. But I wanted to share with you in case you had a desire to try something new. I suggest upping the savory spices and maybe throw some salt into the egg dip.

On to a much more successful pie, I used the second refrigerator pie crust for a blueberry pie with a crumble top.

Blueberry Crumble Top Pie

Filling:

• 1/2 to 3/4 cup sugar (depending on your sweetness preference, I used 1/2 cup)
• 2-1/2 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/2 cup water
• 4 cups fresh or frozen (and thawed) blueberries
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest

In a saucepan, add sugar, cornstarch, water and 1 cup blueberries. Bring to a rapid boil, stirring constantly until thickened. Remove from heat and set aside to cool. Once cool, add 3 cups of blueberries, lemon juice and lemon zest, fold in completely. Cool in refrigerator until time to put the pie together. I also chilled the bowl I mixed everything in, as well.

Crust*:

• 1-1/2 cups flour
• 1 tbsp sugar
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 cup butter, very cold
• 1/2 cup ice water

Cut butter into small pieces (I actually cut frozen butter, it was easier) and place in the freezer to chill it completely. Whisk together flour, sugar and salt. Using a pastry cutter, cut in butter until it is crumbly. Drizzle in the water and mix together until it forms a loose ball (do not over mix, you want visible butter pieces). Turn out onto a floured surface, knead gently, divide into two equal pieces (I weighed them), form each into a ball and wrap tightly in plastic wrap. Refrigerate for at least an hour. While I was at it, I refrigerated my marble rolling pin and marble pastry board.

To assemble the base of the pie: roll out one of the balls until it’s about 12-13 inches (depending on your pie plate size) and about 3/16” thick. To move to your pie plate, flour your rolling pin again and fold the dough over it, transfer to the plate and it should fall into place.

*Not going to lie, I used the second crust from the refrigerator box crust.

For the Topping:

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• pinch of salt
• 6 tablespoons butter, melted and cooled slightly

Bake at 375 degrees F and continue until golden brown, around 45 minutes (my final time was 55 minutes, but I swear my oven is wonky). You know the drill, if things start to brown too quickly around the top and edges, tent loosely with foil.

Let cool until just warm to the touch for the blueberries to set if you want to serve warm.

For a traditional Blueberry Pie, click here.