Post Road Pumpkin Pie
2 2/3 cup all purpose flour
1 stick of crisco baking stick (or 1 cup of crisco vegetable shortening)
1/2 tsp of salt
1 tbls of ginger powder
1 tbls of white sugar
6-10 tablespoons of cold water
Mix all dry ingredients, then mix in crisco with a pastry cutter, the add water.
Kneed dough and form into round disc, cover with flower and plastic wrap and chill.
Roll out dough and lay in pie dish, refrigerate 20 minutes and then line pie crust with tin foil or parchment paper and use pie weights or beans. Flash bake 5-10 minutes at 350 deg.
Take out pie and turn up oven to 425.
16 oz Libby’s Pumpkin Filling
3/4 cup of sugar
1 1/2 tsp of cinnamon
3 tsp of chopped fresh ginger
1/2 tsp of all-spice
2 large eggs
12 oz can of evaporated goat milk
Mix dry ingredients in a small mixing bowl.
Beat 4 eggs until frothy, and add pumpkin and dry ingredients. Mix thoroughly
Slowly add evaporated milk.
Pour mixture in flash baked pie shell and bake at 425 for 20 minutes and lower temp to 350 until you can stick a fork in the middle and it comes out clean. about 45 minutes.
Midwest Blackberry Pie
2 1/3 cup of flour
1/4 tsp of baking soda
1/4 tsp of salt
4.5 oz of cold cubed cream cheese
13 oz of cold cubed butter
3 tablespoons of heavy cream
1 tablespoon of cider vinegar
Using a pastry cutter mix dry ingredients. Then add cream cheese, blend with pastry cutter. Then add butter, blend with pastry cutter. Then add wet ingredients and blend until dough starts to form. Lay out on a floured surface and kneed the dough until it stays together. Separate into bottom and top crusts and wrap in plastic wrap and chill.
Roll out using floured plastic wrap and floured surfaces. Top crust cut out with cookie cutters and dusted with egg mixture.
12 oz of Fresh, ripe blackberries
1/2 cup of dried cherries
4 chamomile tea bags
1 tablespoon of honey
1/3 cup of raw sugar
1/4 tsp of ginger & Cinnamon
1/2 tablespoon of vanilla extract
1/3 cup of flour
Brew 1 cup boiling water with 4 tea bags of Chamomile tea. Pour in honey into tea. Pour cherries and soak for about an hour. Drain and set aside or chill.
Toss Blackberries with vanilla, cinnamon, ginger and flour. Mix in cherries with a wooden spoon being careful not to break the blackberries.
Bake pie for 1 hour at 375 degrees.
This pie will be sold this weekend at 379 Union Ave in Williamsburg. Also for a chance to win this pie come play 90s trivia at the west (same place) tonight at 9pm.
This Week’s Pie Video Hint:
That will be sold at The West off Union & Powers st in Williamsburg, BROOKLYN
I know I’ve been gone for a bit, but I have a big announcement:
Brooklyn Pie Shop is catering their first event! It is the 1 year anniversary party for The West, a beer, wine & coffee bar located in Williamsburg.
It’s this Friday at Union & Powers all evening long! Free & Open to the public!
So this week’s pie is dedicated to Mae West, who is the namesake of The West.
It is based off a Mae West Cocktail.
Gin soaked Apricots, Lime Juice, Brown Sugar, Orange Zest and spices. Recipe and pictures to come!
I’ve Got the Blues Berry Pie
- 1 1/3 cups of all-purpose flour
- 1/8 tsp of sea salt
- 1/8 tsp of baking powder
- 11 tablespoons of chilled & cubed butter
- 3 oz of chilled & cubed cream cheese
- 2 ½ tablespoons of heavy cream
- 2 tsp of cider vinegar
- 1 tsp of nice dark coffee
- 2 cups of a nice dark coffee (I am using Intellegentsia Finca de los ojos, Delirios Nicaragua)
- 2 cups of in season, plump blueberries
- 1/3 cup of flour
- 1/4 cup of raw sugar
- 1 tablespoon of cinnamon
- 1 tsp of nutmeg
- 1 tsp of Rose’s Sweetened Lime Juice
- Soak blueberries in room temperature coffee, cinnamon & nutmeg mixture for at least an hour.
- Separate Blueberries from Coffee, saving the coffee.
- In a mixing bowl toss blueberries with Lime Juice. Then add 1 tablespoon of the reserved coffee. Then the flour & sugar. Spread in rolled pie crust.
- ¾ cup packed dark brown sugar
- ½ all-purpose flour
- ½ of quick oats (Bob’s Red Mill Gluten Free)
- ½ cup of crushed honey cashews
- ½ cup of crushed almonds
- 1/3 cup butter, softened
- ¾ tsp of cinnamon
- ¾ tsp of nutmeg
- Mix together dry ingredients.
- Mix in butter with hands until completely mixed
- Spread over top of blueberries, sealing the edges and pressing it evenly, without disturbing your berries.
Dust edges with heavy cream & Bake in a 375 degree oven for 45 minutes. (At the 30 minute mark, take out the pie and cover edges with aluminum) Bake until crumble is browned. Let cool 6 hours and serve warm.
Ginger Whipped Cream
- 1 cup of heavy whipping cream
- 1 tablespoon of finely chopped or powdered ginger
- 1 tablespoon of white sugar
Whip together ingredients & serve on top of each slice
Oh man, see that the crust is a little uneven (perfectly puffed on one side and flat and crispy on the other side)? Well it’s because I stupidly pressed the crust into the ceramic getting all my finger oils on it. Pastry dough is so sensitive. I did really well making this crust, I barely touched it, until that point. Gosh, I’m just a tad disappointed in myself.
This Week’s Video Pie Hint:
Howlin’ Wolf sure knows a thing or two about the blues…
Sorry there was no pie last week! Had very important business. This weekend we are coming back with a bang!
Today’s Pie was inspired by the hurricane (mainly because gallivanting about New York is not an option right now) and by my chosen Hurricane Irene pre-planned activities such as Cary Grant, Grace Kelly & Breakfast At Tiffany’s. Dreamy… So I decided to go to the store and buy some Organic Semi-Sweet Chocolate Chips and use what I had in my kitchen. Easy…
Sweet on You Pie: A Flaky Cinnamon Crust with a dreamy Chocolate Custard & Our Rose Water Meringue with Cinnamon, covered in more chocolate. To DIE!
v 1 1/3 cups of All-Purpose Flour
v 1/8 tsp of Sea Salt
v 1/8 tsp of Baking Powder
v 1 Tablespoon of White Sugar
v ½ Tablespoon of Cinnamon
v 10 Tablespoons of Chilled & Cubed Butter
v 3 oz of Chilled & Cubed Cream Cheese
v 2 ½ Tablespoons of Heavy Cream
v 3 tsp of Cider Vinegar
2) For a Single Crust Pie, you must flash bake. Dust pie crust edges with whisked egg mixture. Lay a piece of tinfoil in crust and put in pie weights. Make sure the tinfoil doesn’t attach itself to parts dusted with egg.
3) Bake 15 minutes at 400 degrees.
Dreamy Chocolate Custard
v 1/2 cup of white sugar
v 12 oz of Semi-Sweet Organic Chocolate Chips
v 2 Tablespoons of all-purpose flour
v a pinch of Sea Salt
v 2 separated egg yolks
v Condensed Milk
v 1 tsp of Vanilla Extract
v 1 tablespoon of Butter
1) To Make Chocolate Custard: In a saucepan combine 1/2 cup of sugar, chocolate chips, flour, salt. Mix together. Stir in Egg Yolks & Milk & Whisk together until all ingredients are combined.
2) Put over Medium flame, stirring constantly, until the mixture is pudding like.
3) Stir in Vanilla & Butter.
4) Pour into Flash Baked Pie Crust.
Crush Worthy Cinnamon Meringue:
v 3 egg whites
v ½ tsp of cream of tartar
v 1 cup of white sugar
v 1 tsp of Cinnamon
v 1 ½ tsp of rose water
v 7 oz of Semi-Sweet Chocolate Chips
1) Beat 3 Egg Whites & cream of tartar until foamy.
2) Add Rose Water.
3) In a small mixing bowl combine Cinnamon & Sugar. Pour Slowly into mixture, a little at a time.
4) Use a Hand Mixer to beat until stiff, but not dry.
5) Spread on top of Chocolate Custard & seal the edges.
6) Delicately drop chocolate chips into the Meringue.
7) Bake in a Pre-heated 400 degree oven for about 12 minutes, or until Meringue is lightly browned
8) Refrigerate 6 hours at least before serving.
Today’s Hurricane Special Pie Hint:
What a week, right new yorkers? Earthquake & a Hurricane.
I’m using ingredients that I have in my house…. i bet you can’t wait…
Roses Key Lime is the best thing I’ve ever put in my mouth.
You have to try this pie.
Roses Key Lime Pie
Alright People! Here it is, Brooklyn Pie Shop’s take on the Key Lime Pie, the ever requested, favorite of almost everyone, as it seems.
I tried to stay traditional but still had to add our signature twist.
Also, I bought a pastry cutter this week and my oh my! I’m changed, the best way to mix pie dough by far!
Sweet Flaky Crust:
1 1/3 cups of All-purpose flour
1/8 tsp of salt
1/8 tsp of baking powder
1 tablespoon of white sugar
1 stick of butter, chilled & cubed
3 oz of cold cubed cream cheese
2 1/2 tablespoons of heavy cream
3 tsp of cider vinegar
Pie weights or baking beans & tinfoil
2. Form crust and gently place tinfoil in crust, then lay pie weights. Bake for 15 minutes at 350.
4 egg yolks
1 egg white
1/2 cup of Nellie & Joes Famous Key Lime Juice
14 oz of condensed milk
3 tsp of grated lime rind
1/2 tsp of cream of tartar
3 drops of green food coloring
1. Separate 4 eggs, separating one egg white completely separate (4 egg yolks, 3 egg whites,1 egg white)
2. In a mixing bowl whisk Egg Yolks. Then add Condensed Milk, Key Lime Juice, & Rind.
3. Whisk 1 egg yolk until thick and add to Key Lime Filling. Whisk all together. Add Food Coloring.
4. Pour in flash baked pie crust.
3 egg whites
1 cup of white sugar
1/2 tsp of cream of tartar
1 1/2 tsp of rose water
3 drops of red food coloring.
1. Beat 3 egg whites & cream of tartar until foamy.
2. Add Rose Water.
3. Gradually, while mixing, add sugar. Add Food Coloring.
4. Switch to a hand mixer and beat until stiff.
5. Lay on top of key lime filling and seal to edges of the pie crust.
6. Dust the crust with beaten egg mixture.
7. In a 350 degree Pre-Heated oven bake for 15-20 minutes, or until meringue is browned.
8. Refrigerate over night.