post41 // blueberry crumb pie

hi there! how are you? i hope you’re having a lovely day, made even better by looking at photos of ice cream melting in this blueberry crumb pie. i promise it really does taste as good as it looks. so keep reading!

my past couple of days were filled with so much good food and fun. my two ex-roomies from new york came down for a visit and we somehow wound up at a peruvian independence day party. it was a blast! and for the first time in three years, i ate authentic aji de gallina — a peruvian dish made out of shredded and creamed chicken with aji pepper, potatoes, and eggs. it tasted just like what i had eaten when living in peru: comforting and delicious. speaking of which, maybe i’ll have to work on an aji de gallina recipe of my own soon. more coming there!

in the meantime, i think this blueberry crumb pie will keep you warm and comforted in a different way. a sweeter way. to start, i’ll let you know that this recipe is the result of no real direction. all i knew going into baking yesterday was that i wanted to make some sort of pie/galette/crisp/crumble/buckle/streusel type dessert (or breakfast!) with fresh blueberries since they’re in season. i ended up with a cross between a crumble, galette, and pie — but that seemed like too many words to fit in the title. so blueberry crumb pie it is!

i began with my favorite trusty pie crust, an all-butter variety adapted from Kate Lebo’s butter crust, as seen in Pie School. i used a 13×6″ pyrex pan and rolled the entire double-pie crust out into a rectangular shape, then transferred it to the pan. at first, i thought that i would keep the pie crust crimped but after loading in the blueberry and sugar filling, i realized i had some room for the crust to fold over. i layered on the crumb topping and then folded the extra crust over, completing the galette portion of this dessert (see what normal galettes look like here).

before baking, i swiped on a light egg wash and then dropped some sugar onto the pie crust. i used granulated sugar but i’d recommend sanding sugar if you can get it — it adds an extra crunch to your crust.

of course, any baked good like this isn’t complete without a bit of vanilla ice cream dressed on top. as you can see, a bit in my family = three very large spoonfuls.

so go on, give this recipe a whirl! it’s perfectly doable after-work, but even more enjoyable on a day off. it’s something you can pick at throughout the day or serve to a dinner party at night. pro tip: the ice cream spoonfuls are a nice way to “present” the pie if you’re hosting!

and in other news, here’s this week’s other stuff!!

my ex-roomie melissa got a job at glossier !!! 👏👏👏 i celebrated her win by buying their newly released wowder. will report on how it looks next week!

a really sound article on wellness and diet trends in this month’s elle: “every day, people” by lucy danziger

ikea’s 2018 catalog is everything.

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blueberry crumb pie

serves 10-12, in a 13×6″ pyrex

fixings

pie crust:

2½ cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup (2 sticks) well-chilled unsalted butter

filling:

3 pints blueberries, washed and de-stemmed

2/3 cup sugar (+more for egg wash)

2 tablespoons corn starch

zest from 1 lemon

1 tablespoon lemon juice

crumb:

1/4 keebler graham cracker crust, broken up

1/4 cup unbleached all-purpose flour

1 1/2 tablespoons light brown sugar

1/8 teaspoon salt

2 tablespoons unsalted butter

1 egg

instructions

pie crust (adapted from Kate Lebo’s, Pie School):

1. fill a spouted liquid measuring cup with about 3/4 cups of water, plop in some ice cubes, and place it in the freezer while you prep the following steps.
2. in a large bowl, mix the flour, sugar, and salt. drop 1-tablespoon pieces of butter into the flour and toss the fat with the flour to evenly distribute it.
3. place your palms up and curl your fingers back to scoop up the flour and fat. rub, rub, rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. make sure you reach into the bottom and around the sides of the bowl to incorporate all the flour into the fat, until the mixture is slightly yellow, slightly damp. it should be chunky—mostly cherry-size pieces, the smaller bits resembling coarse cornmeal.
4. take the water out of the freezer. pour it (slowly!) in a steady thin stream around the bowl for about 5 seconds. toss to distribute the moisture. as you add a bit more water and toss, the dough will become a bit shaggy and slightly tacky to the touch. press a small bit of the mixture together and toss it gently in the air. if it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. if the dough ball keeps its shape, it’s done.
5. gather the dough in 1 balls and form the dough into a thick disk using your palms and thumbs. wrap the disk in plastic wrap. refrigerate for 30 minutes to 3 days before rolling.

filling, crumb, and assembly:

1. preheat oven to 425 degrees.
2. combine sugar, lemon zest, lemon juice, cornstarch, and blueberries in a large bowl. mix and let sit for 10-30 minutes.
3. in the meantime, prepare your crumb. mix graham cracker crumbs with the rest of the crumb ingredients and toss to combine.
4. roll out your pie crust as described above, in a rectangle slightly larger than the pyrex pan. (if it’s not perfect, don’t worry!) butter/spray your baking pan and then transfer the pie crust to the pan.
5. pour the filling in the pan and then follow with the crumb.
6. beat together the egg and a bit of water in a mug, brush your pie crust with the egg wash and sprinkle some sugar to finish.
7. bake pie at 425 degrees for 20 minutes, and then at an additionally 25 minutes at 350 degrees.
8. eat!!!

 

post40 // homemade french fries

hi folks, happy august!! i hope you’re currently reading this on a beach with your out of office up. buuuut in case you aren’t, close your eyes and pretend that’s where you are: on a beach, in a sun chair, with an order of my homemade french fries in front of you. can’t you smell them already?

yesterday i was craving something greasy, something fatty, something homemade. i was fresh off a trip to new york city for my soon-to-be cousin victoria’s bridal shower! oh, we had so much fun. we had so much fun that i was in need of hungover food, one whole day later. karaoke and a night out dancing will do that to you. oops!

french fries fit the bill. hand-cut, fried, and salted, these fries proved their worth when my family and i couldn’t stop eating them. i built the recipe from smitten kitchen’s, easiest french fries, adding some maryland twang (old bay seasoning) and subbing out the peanut oil for canola oil to make the french fries a *bit* lighter.

this recipe is truly simple. four ingredients, one vegetable peeler, and one large pot later, you’ve got homemade french fries on your hands. this video helped me a ton in learning how to cut the yukon goldies just right for french fries. the overall gist is to slice the the potato into “planks” and then cut those slices into 1/4 inch batons. once you get the hang of it, the slicing goes by fast.

next comes the frying! the best part about this recipe? you don’t need a fryer to make french fries! you heard it hear first. instead, a dutch oven or deep frying pan will work just as well. and you don’t have the mess, or smell, of the fryer. i like to call that a win, win — for you, and your kitchen.

the verdict: homemade french fries are an easy and cheap recipe to make on a lazy day off. they require minimal groceries, you can peel the potatoes while watching tv, and you’ll feel nothing but full and content after eating them.

and why not cover them in ketchup and make a mess on your new white shirt? i did!!

here are a couple more tidbits from my week in the rearview!

remember how amazing selena was? i watched her movie twice in the past four days 🙃

one of the best sandwiches i’ve ever had

my go to karaoke song (i even got to sing it with my mom this past weekend!)

have a great day everyone!

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homemade french fries

serves a crowd (about 10)

slightly adapted from smitten kitchen’s, easiest french fries

fixings

3 pounds yukon gold potatoes

1 liter canola oil

2 teaspoons old bay seasoning

table salt to add

+ so much ketchup

tools

dutch oven or deep frying pan

veggie peeler

slotted spoon (helpful but not necessary!)

instructions

1. wash your potatoes! once they’re nice and clean, peel them completely. you can start slicing them as explained by me and the video above once they’re all peeled.
2. dump all your potato batons and the liter of oil into your cooking pan. turn the heat to high and let the potatoes sit in their for 20+ minutes. while the potatoes are cooking, place a couple paper towel squares on your largest sheet pan.
3. start checking the fries’ brownness at 20 minutes and assess how crispy you want them from there. once ready, pull your fries out of the cooking pan with a slotted spoon.
4. sprinkle with the old bay and table spot and toss to coat 5 minutes after the fries have rested on the sheet pan.
5. eat!!! (with ketchup of course)