Tag Archives: dorie greenspan

blueberry pie

Have you ever suffered from writer’s block? I certainly have…. but what I have right now is a little different from that.

It just happens that the day that I actually bake something for you to post on the blog is also the day when I write an amazingly witty blog post to complement my delightful recipe…. in my head. I am in my kitchen, happily listening to the Florence + the Machine Pandora station, covered in flour, dishes flowing out of my sink, and composing the most amazing blog post in my mind.

And then by the end of the day, and certainly by the time I actually sit down to write, I forget it all.

I know I must sound crazy. That’s probably because it’s true.

The good thing is, even though my writing isn’t great, this pie is. I was very, very nervous about it given that for some irrational reason pie dough scares me. I am always afraid it won’t turn out. I am like the mother of a newborn in the way I fuss over it – but this time I tried to let all of my fears go and just follow the instructions in Dorie’s wonderful recipe. If there is anything I’ve learned yet as a baker, it’s to just trust Dorie.

Who is Dorie? Well, it is not who you might be thinking. Her name is Dorie Greenspan and she is a James Beard award-winning cookbook author and baking guru. She wrote Baking: From My Home to Yours, which is also where I got the blueberry muffin recipe in my last post, and like I said before, her recipes never, ever fail me. You really should buy a copy if you want to learn to bake or love to bake. It’s an essential in any cookbook collection.

Trust me when I tell you that you absolutely can make a beautiful, homemade pie from scratch that blows Sara-you-know-who’s out of the water. And, just so you know – I am not a pie crust person. I really could care less about it. In fact, most of the time I just eat the filling out of pies, leaving the crust behind, and then I hand it over to my husband. Who is a (weird) lover of pie crust. Not this time. This crust is the perfect balance of flakiness and buttery goodness.

I think this may be one of my most favorite things I have ever baked. It is just that good, people. And so summery. Did I also mention – blueberries are in season… and fresh ones are essential to making this pie as delicious as it can possibly be?

Because this recipe is somewhat long and Dorie does a wonderful job of explaining each step very thoroughly, instead of copying the recipe here I will just provide a link for you to read the recipe elsewhere. Please do not let the length intimidate you. It really is not difficult and the steps can be divided up. Make the crust the day before and then the next day make the filling, assemble, and bake the pie. The recipe can be found here.

Have I convinced you to make this yet? I hope so. Because you need this in your life. Live dangerously – go get in your kitchen and make a pie!

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how to use 5lbs of blueberries: lime scented blueberry muffins

If you follow me on my Facebook page, you might have seen that last Friday I made a trip to a local berry farm. I met some girlfriends and we spent the morning chatting and picking blueberries. Before I knew it, I had filled up my bucket and came home with 5 pounds of berries! The next challenge has been figuring out what to do with them all (other than the obvious choice of freezing them and putting them into smoothies).Over the next few blog posts, I will chronicle how I am putting my fresh blueberries to use.

One of the first things I did was consult my small collection of baking cookbooks. Time and time again, one of my favorite ones has been Baking: From My Home to Yours by Dorie Greenspan. Dorie’s recipes are always successful in my kitchen; she never lets me down. While flipping through, I found a lovely Orange Berry Muffin recipe. However, due to the lack of oranges in my kitchen, I thought it would be fun to substitute for the citrus I did have on hand – limes. I haven’t often seen that combination as orange-blueberry and lemon-blueberry seem to be much more popular. I decided to try it out.

The muffins (and Dorie) didn’t disappoint! Made with buttermilk, they come out very moist. I took Dorie’s suggestion (as any good baker would do) and sprinkled the tops with sugar, which gave them a little sparkle. I also dotted the tops with a few extra blueberries just to make them look a little prettier. The lime, although subtle, adds an unexpected touch with its floral citrus-y flavor. The bright bursts of blueberry make these a very delicious breakfast treat or snack.

ImageLime Scented Blueberry Muffins

  • Grated zest and juice of 2 limes
  • 3/4 cup buttermilk
  • 2 large eggs
  • 3 tablespoons honey
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 1/3 cup sugar
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries – fresh or frozen, not thawed

Preheat oven to 400 degrees. Line a muffin pan with paper liners.

Pour lime juice into glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and lime zest together with your fingertips until the sugar is moist. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry mixture and a whisk or spatula, gently stirring until just combined. Gently fold in the blueberries. Using a ice cream scoop or 1/4 cup measure, divide the batter evenly among the muffin cups.

Bake for 22-25 minutes, or until a knife inserted into the center comes out clean. Recipe says it yields 12, but I got 15.

Recipe Source: Baking: From My Home to Yours by Dorie Greenspan

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