Freezer Pies

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What do you do when you have a big party coming up that requires lots of yummy baked goods, but you know that on the weekend in question you’re going to be way too busy to do anything as involved as make a pie? You take advantage of your freezer, of course.

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First you make up your favourite pastry dough. I always love the original Joy of Cooking version that you can find in a previous post here. The Joy also has some great information on how to make pies ahead of time by freezing them before baking.

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Then you make up your fillings. Here we opted for a vanilla peach and a strawberry-blueberry version. As long as you have about five cups of fruit, and then a couple tablespoons each of sugar, butter, and thickener (flour or corn starch), plus a few drops of lemon juice, then you can make any pie you want.

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We had a tool that Cait called a “strawberry effer-upper” (though she used a stronger word than “effer,” if you catch my drift) which handily slices your strawberries into several neat pieces. Cait’s sister Jules was very happy to take on the effer-upper role. She’s a little sadistic like that.

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Cait also made the error of purchasing clingstone peaches for our pies instead of freestone peaches, so getting the flesh of the fruit off the stone was a bit of a challenge. Eventually I discovered that if you cut wedges into the peach then it’s easier to pry off the sections.

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Once your fillings are made and mixed, leave them at least fifteen minutes to macerate.

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Ideally your dough has been chilling happily all this time and you’ve had a chance to roll it out and let it chill some more. The difference between a regular pie and a freezer pie is that when you plop the bottom shell into the pie dish, you leave a piece of plastic wrap on the bottom between the dish and the pastry. Honest.

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Then you fill your pie that is sitting on top of a layer of plastic wrap. This pie is quite tall.

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Seal it in with more pastry. Do not glaze your pastry at this point, if you’re into that kind of thing. You gotta wait on that.

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Now wrap the rest of it up in plastic wrap so it’s tightly sealed. Wrap again in foil and shove that into the freezer.

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When you’re ready to bake, haul the frozen pies out of the freezer. Preheat your oven to 425°F.

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I stored the strawberry/blueberry one on an angle so I did have a bit of leakage.

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Pry the pie out of the dish and peel off the bottom wrap.

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Plop the pie back into the dish (you can glaze it now if you wish) and pop it in the oven for 10 minutes.

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After ten minutes, haul it out and cut steam vents in the pastry.

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Then shove it back in the oven (this time at 350°F) for a further hour, until the pastry is light brown and crusty and the insides are bubbling out.

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Let those cool completely (or nearly completely) before eating. Yum!

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The Cross-Border Pie: Serviceberries in Service!

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Teedz requested a pie when we eventually made it across the border to visit her and Tego and Ando in NYC. And you guys remember that I have all those serviceberries I stole gathered from the neighbourhood. So I made a serviceberry/blueberry pie for the road. Actually, I made two, and the pictures will reflect that, but the recipe below is just for one.

First, I made the pastry dough, using the beloved food processor method. Now that I’ve found a technique that yields consistent results I am so reluctant to try anything else. Anyway, you can find the recipe and process way back here. I pulsed up the dough, split it in two, wrapped it up, and chucked it in the fridge overnight to do whatever it is that pie crust does overnight in the fridge. Dance party maybe?

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So, get your dough rolled out into tops and bottoms and preheat your oven to 450°F. Beat up 1 egg in a wee dish.

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Use said egg as a wash in the bottom of your pie. You want to do this so the berries don’t make the sucker soggy.

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Now, grate the zest of a lemon and juice it as well.

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Juicy juicy. Set that aside for a second.

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I had a peanut gallery of people installing eavestroughs while I was doing this.

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Grab your serviceberries that you have handily frozen. You want them to defrost only enough that the berries separate from each other easily.

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I also used some fresh blueberries I had on hand. Essentially you’ll need 5 cups frozen berries (or combo-fresh, but don’t tell).

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Pitch the berries into a bowl with your lemon zest and juice, 3/4 cup granulated sugar, 3-4 tablespoons cornstarch (mine was a little runny so I suggest even a little more cornstarch than this), and 2 tablespoons melted butter.

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Give that a sound stirring and get ready to fill your pie. Are you excited? I’m excited.

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For a 9″ pie you’ll find the berries definitely come out quite high once you shove them into the crust. I patted mine down a bit, but don’t fret too much – they will shrink as they cook.

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Slam the top of your crust down and seal the edges (repair any cracks with leftover dough trimmings).

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Cut some vent holes in the top.

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“Nooo, don’t put me in the oven, PLEASE!”

Slather that with some more egg.

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“Heeeeeelp meeeeeee …”

Bung that in the oven for precisely 10 minutes, then turn the heat down to 350°F and bake for another 45 minutes, until it’s all bubbly and a nice golden brown. Let it cool completely before reheating or eating cold.

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And, as a trick I learned from Mrs. Nice, take your leftover dough trimmings, brush them with melted butter, sprinkle with cinnamon and brown sugar, and bake for 10-15 minutes until crisp and golden.

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These are handy treats for those young ones (or not so young ones) who can’t wait until dessert for the whole pie.

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Deep Dishes, Deep Pie, Deep Dough, Deep Thoughts

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Historically in my family, my dad’s mother has been the only person in the world who could successfully make pastry for pies. My mother and I have never been lucky enough to absorb her gift. I am still, however, determined to perfect my technique, and so, five years too late, I am using the Cooks Illustrated vodka pie crust recipe, which I borrowed from Smitten Kitchen.

I had gotten an email from my dad this morning (Monday) saying that my grandmother was unwell, and would I please send her a letter? So I was going to make a pie and take pictures and tell her all about how I had mastered this new skill. Or how I had failed. Either way, it would have been entertaining. Unfortunately, she passed away while I was making the dough, so I didn’t get that chance. She was 102, and healthy to the end. None of us can live forever, but she will nonetheless be missed. So in honour of Barbara Linklater Bell, the Queen of Pastry and all things baked, I present my own deep-dish pear and apple pie.

So we start with the crust.

Whisk together, in a medium-sized bowl, 2 1/2 cups flour, 1 teaspoon salt, and 2 tablespoons granulated sugar. Next time, I would probably leave out the salt, as it didn’t dissolve and I kept hitting little grains of it when I ate it.

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Now, you add your cold fat.  This recipe calls for 1/2 cup vegetable shortening and 3/4 cup butter.  Both being very cold.  That is key.  Cut those up into small cubes.

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Using a pastry cutter (though you could use a food processor if you wanted), start blending the fat into the flour.

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Keep going …

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Until you get this powdery, crumb-y sort of material.

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Now sprinkle in 1/4 cup very cold water and 1/4 cup very cold vodka. If you’re worried about the booze content, remember that vodka is tasteless and odorless, and all the alcohol in it will evaporate during cooking. This is what gives us that lovely flaky crust.

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Fold that in with a rubber spatula, until things start to come together. This will take some time, so be patient. Resist the urge to add more fluid.

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Eventually, you will be out of powdery stuff and have all these curd-like clumps. That was good enough for me.

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Now pour half that mixture onto a piece of plastic wrap.

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Gather the edges of the wrap and use it to squeeze the pastry into a ball.

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Flatten the dough into a disk, wrap it tightly, and do the same with the other half of the dough.  Refrigerate those disks for at least an hour.

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In the meantime you can prepare your fruit.  Peel and cube up about 4-5 pears and 5-6 small apples.

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Now, I decided to cook my fruit a little bit beforehand.  In hindsight, I shouldn’t have done that, as the fruit obviously cooks while in the pie.  But nevermind.

So toss your fruit with 1 teaspoon ground cinnamon, 1 pinch nutmeg and 1 pinch ground cloves.

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Add in as well 2 tablespoons butter and 1/4 cup brown sugar.

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And 2 tablespoons flour.

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Now, when your dough is chilled and ready you can start rolling it out for your pie pan.  I took this nifty tip from Smitten Kitchen to roll the dough (which, with the vodka, will be slightly stickier) between two pieces of plastic wrap.  It certainly saves chipping up cemented flour on your countertop.

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The Pie helped with the manual labour. Just make sure to remove the folds in the plastic wrap as you roll. It makes everything smoother.

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Oh, and preheat your oven to 400°F while you’re at it.

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Fit one of the rolled out sheets of dough into your pie plate and tuck it in.  Chuck that in the fridge while you do the other one, which will be the top. The plastic wrap is a godsend here in terms of transferring the dough from one place to another. I am never using any other method.

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When you are ready to assemble the pie, take the bottom out of the fridge and toss in your fruit (cooked or uncooked, up to you).

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Flop the top piece onto the pie.  Fold the edges of the top piece under the edges of the bottom piece. Man I really wish I had more light in my kitchen. Or that my lightbox were bigger.

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Crimp the edges with your fingers or a fork and cut some holes for escaping steam.

Brush lightly with milk, and sprinkle with demerera sugar (optional).

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Bake for 45-60 minutes, or until your crust is firm and golden-brown and the innards are all bubbly.  And, as my husband says, “your pies never look all that great, but they always taste great.”  He’s not being mean — it’s true.  I make an ugly pie.

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Allow to cool on a rack and warm to serve.  What a lovely, flaky crust!

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We had ours with Fussells, a present from Fussellette.

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