This month, we asked our chefs to come up with some summer pie recipe ideas: What are you excited about? What are you dishing out not only in their restaurants but also in your home kitchens? The response was overwhelmingly, well… blue.
Wildfire Chef Joe Decker, Beatrix Chef Yasmin Gutierrez and Joe’s Seafood, Prime Steak and Stone Crab Chef Nate Henssler all came back to us with some seasonal riffs on blueberry pies.
Let’s be honest, a home “cook” and a home “baker” sometimes require two different skill sets. Chef Decker and Chef Gutierrez gave us some pie-making hacks so you can rest assured your pie will look (and taste) like it came from a restaurant kitchen.
- When making dough and pie, make sure everything is measured out accurately.
- Ensure all ingredients for the dough are very cold and that the butter is grated, thus it blends better with the flour and makes for a very flaky crust. If your pie dough is too soft, place it back in the fridge to cool it down.
- Pie dough can be made one to two days in advance; you can make a large batch and freeze it until you are ready to use it.
- No time to make the dough from scratch? You can also purchase frozen pie crust, like Marie Callender’s Deep Dish Pie Shells or Pillsbury Pie Crust.
- When baking pies, rotate in the oven for even doneness halfway through baking time.
- After baking, make sure to cool the pies on a rack to keep the crusts from getting soggy.
- Let a pies cool at room temperature at least two hours before serving so they can set up properly.
- When buying fruit for a pie, make sure it is ripe, but not overly so.
- You can substitute blueberries for any other seasonal fruit. This month, try plums, apples, peaches, strawberries or rhubarb. Make sure the total amount of fruit still stays at 10 cups (as in the Beatrix recipe).