/ck/ - Food & Cooking

>>19469181
Fellow slav here.
Season it with flour and sunflower oil.

>>19469199
sorry but i already bought corn starch

>>19469215
Not good enough. Cornstarch gives a gooey texture but won't help it firm up the same way flour does. Expect your filling to slide (too little) or be gluey (too much)
Use star anise, nutmeg, allspice, and/or cocoa to spice it, but be very sparing as blubes have a delicate flavour. A bit of brandy or lemon juice is good too.

if you dont have flour gtfo this board
I am not slav anon

>>19469229
how would i make a pie if i don't have flour
'ate star anus but i guess it seems it's better not to season at all then

you do usually want to partially pre-bake fruit pie crusts. post the recipes that don't, maybe you're reading them wrong. or they're just bad - there are a lot of bad recipes out there.

>does cinnamon really go with blueberries?
yes

>>19469181
It's really just citrus zest and nothing else, not even sumac
If you want to cut the flavor with something spiced then serve it with ice cream or whipped cream, but if you mix it it'll be trash

>>19469181
This one from Julia Child seems pretty good. I'd try it out but dont have a decent oven anymore.
https://birdingbaker.wordpress.com/2012/07/31/twd-baking-with-julia-child-blueberry-peach-pie/

>>19469181
I'm from the Southern US, but use cinnamon, all spice, nutmeg, lemon juice, and a little lemon zest. I don't really measure anything, it's more of a spray and pray but with spices in a container before adding.

>>19469754
You sound like my sister in law, she does make some good stuff from time to time.

>>19469681
https://www.youtube.com/watch?v=pU8-oVmC0mk
https://www.youtube.com/watch?v=-uzVoN4SBf4
pretty much the top two results for blueberry pie on youtube.

>>19469681
>>19469754
alright i might try some cinnamon and nutmeg too i guess

>>19469760
A little bit of cinnamon is great in rice pudding.

>>19469758
Your sister in law just calls on the ancestors too. You can make some solid baked goods just by figuring out an idea of general spice combinations that work with certain fruits or dairy products (ie farmer's cheese, cream cheese, etc.) and just eyeballing it. I forgot, but brown or demerera sugar over white. No exceptions. White granulated sugar tastes like acrid, soulless sadness dust.

>>19469774
Yeah but it needs a proper oven and unfortunately I dont have one right now.

>>19469794
op here, what do you mean? i'm fairly convinced that by oven standards, mine's on the shittier end but it sho enough produces enough heat to bake stuff so what's the problem?

>>19469799
Oven's on the shitter?
Imagine the stench!

>>19469799
If you're going to cook something on a shitter than it might as well be a Barbie ez-bake oven. You can make little mini donuts in that.

Don't bother with the spices. Flavor it with brandy or bourbon or whatever aged liquor. Lemon juice and zest is very good.

I like to basically make a blueberry jam on the stove, then add more fresh blueberries to bake. It's intensely blueberry flavored and doesn't really need thickener.

You can fine tune your compote by tasting it as you slowly reduce it. This gives you more control.

I don't follow a recipe. I just know what works from experimenting with the pails of blueberries I get from my yard.

Lemon + vanilla
Skip the spices. If you put cream or ice cream on top when serving, lightly dust the cream with cinnamon if you want. Making a pie without the spices also means you can try adding a pinch of whatever to each slice and seeing how the different flavors taste together.

>>19469845
Oh yeah, make the compote with brown sugar, water, and blueberries. It's that easy. I use a real oaky cheaper bourbon in the compote as well. Add lemon juice and zest to taste. Once your compote tastes right and is the texture you want it's time to assemble the pie. Prebake the bottom crust a bit. You can add a splash more of bourbon when you add the fresh berries to the mix. Add lemon zest at this step by be mindful of how lemony your compote is. The lemon oils are better when they're more fresh so I don't add zest to the compote.

>>19469760
i think those recipes bake the pie long enough that you don't really need to parbake the crust.

>>19469181
Well don't leave us hanging. Show pics of bloobs.

>>19469181
You can skip the baking if you want, I usually do on sweet pies because I like when it's a bit soggy. Cinnamon may sound weird but it's better than it sounds, you want enough to just be able to taste it and not overpower anything

>>19471831
sorry, was kind of embarrassed. i have no sense of things when it comes to making pie, mainly because the dough is like nothing else we typically work with here. every time even though i measure everything and make sure i'm using the right size of pan, the dough ends up being not enough, hard to roll out, easy to crack and tear etc. hence the ugly pie. also potentially might be too low iq for spatial reasoning because the lattice looks weird but eh. i will say it's browner than this, but my chinkphone keeps color correcting
i ended up going with just lemon juice and zest and both flour and cornstarch. haven't tasted it yet since i want to take it to the office. i like trying recipes but i can't very well afford to eat the stuff i make by myself. will report later if thread is still up

>>19472841
looks good anon.
your pie crust should be COLD when working it, you might want to make more pie dough, stretching it too thikn leads to cracks like that.
it also might not be hydrated enough

also very common knodlwdge in pie countries, use some aluminum foil on the edges when baking, or a silicone mold if you want to spend money

>>19472841
It looks good, anon. They have mini pie dishes that you can use if you're not wanting to make a full pie, or just have as a single serve option for a couple of days. You could probably get away with using a single crust recipe and cut down on ingredients that way too.

>>19469181
What is this shit? Nobody eats blueberry pie like this. Maybe a spoon or two on some vanilla ice cream fut fuck no, nobody eats this. Make some chantilly cakes, freeze them, and throw the rest to the birds.

>>19472886
>>19472930
thanks. yeah on one of the videos i found the guy used the tin foil trick. i didn't do it initially because the other recipe skipped it but in the end i had to resort to it when the edges were browning much faster than the lattice.
and yeah i know i could be making smaller amounts but it just feels like a waste to keep the oven running for so long for just a couple of servings.

i just need to remember what goes wrong and account for it in the future, the problem is i only decide to make pie once every couple of years so i keep forgetting. maybe this time when it's autumn i'll try the apple pie again and slightly increase the amounts i used for the crusts

>>19469181
>Blueberry pie

>>19472841
That's OK. This stuff is more difficult than one might think. I use a cutting board with a ruler on it like a craft cutting mat. I also watch videos on how to do things even with years of experience. You just need to practice and take it slow. I love the idea of sharing it with your coworkers. It's something I do as well a couple times a year. Mostly bbq though. Good use of blobs. Looking forward to seeing how it turns out.

Love pie. But only homemade. But I never made one and it’s obvious it’s not easy. So yeah forget about it.

>>19472841
Looks like it turned out pretty well, if you want something a little easier crust wise you could do a “cobbler” instead.

>>19472841
That's a good looking pie OP, howd it taste?

>>19469181
>can i really skip this step this time
pro-tip: you can basically skip this step for all pies. pre baking a crust is really only worth it for pies that have extremely quick cook times

>>19473496
>>19473044
here is pic of a slice and the insides.
yes i know this is supposed to be a cheese slicer but it's the closest thing to a spatula we have in the office.
i was very pleased by how whole and satisfying to eat the blueberries were, i'd have thought they'd be mush. nice tartness and fruity aroma but not enough sweetness imo but idk if that was due to the blueberries not being sweet/ripe enough or not enough sugar in the recipe since i haven't really eaten a lot of blueberries before. i had about 800 grams of blueberries and 100 grams of sugar as per the recipe. next time i'd definitely do more sugar if the raw blueberries still taste the same way. i'd have done the serving alongside ice cream thing since i thought this might be the case but we don't have a freezer in the office

>>19473518
Prefect for ice cream or whipped cream. Glad it turned out well. If you want more practice the other anons mini pie idea is good. You can always gift em away.

reminds me of that other anons fugly pie that everyone bullied for weeks