The woman from The Gap walks at the track where I run. Well, first I walk, then I run. I walk with one friend until she has to leave, and … more
The woman from The Gap walks at the track where I run. Well, first I walk, then I run. I walk with one friend until she has to leave, and then I run with another. To be specific, and so as not to overstate my level of physical fitness.*
The first time I saw her, I didn’t believe my eyes anyway. It was like seeing your high school English teacher in the supermarket.
I didn’t say hello, since I was running in the same direction as she was walking. For us to be face-to-face, I would have had to crane my neck behind me as I was running in front of me. I’m just not that coordinated. And anyway, I figure I’m one of many to her. Except I go there quite a lot. I have a lot of children, and they insist on wearing clothes.
*How else do you imagine I could eat like this (recipes must be tested tested tested!) and not be 1000 pounds?
Here’s part of the reason I have to run, even when no one is chasing me: Chocolate Blueberry Pies, in your hand (“handpies” sounds vaguely lewd, and not in a good way).
When making blueberry pie, the ratio of fruit:cornstarch:sugar is crucial to its success. I think I’ve hit it just right (and first I hit it wrong so very wrong), but feel free to scale the filling up or down so long as you keep the proportions intact.
These mini pies are super flaky, and nothing against regular blueberry pie because goodness knows I love it I do, but this chocolate version wins. The chocolate flavor is far from overpowering, and the filling is not cloyingly sweet. Right now every single blueberry I buy is a winner, so it is time. And time waits for no man.
- 1 recipe gluten-free chocolate pie crust
- 4 cups (500g) fresh blueberries, rinsed and patted dry
- 1 tablespoon freshly squeezed lemon juice
- ¾ cup (150g) sugar
- 3 tablespoons (24g) cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon (optional)
- ¼ teaspoon kosher salt
- Cream, for brushing
- Preheat your oven to 375 degrees F.
- Roll out the pie crust as directed in this how-to roll out gluten-free pie crust video, until it is about ⅛ inch thick (the thickness of a nickel). Place the rolled out dough, still covered in parchment on both sides, on a flat surface in the freezer until firm (about 15 minutes).
- While the crust is chilling, prepare the filling. Place the blueberries in a large bowl, add the lemon juice and toss to coat. Set the bowl aside.
- In a medium-size bowl, place the sugar, cornstarch, lemon zest, optional cinnamon and salt, and whisk to combine (separating any clumps of lemon zest).
- Remove the chilled crust from the freezer. With a 2½ to 3 inch cookie or biscuit cutter, cut out rounds of dough. Gather and reroll the scraps, then place them back in the freezer until firm. Cut rounds once more. You should be able to cut at least 12 rounds.
- Place the blueberries in the bowl of dry ingredients, and mix gently to combine.
- Line up the rounds of dough in pairs, and, with a pastry brush, brush the entire surface of each of the rounds of dough with ice water. Next, leaving a ¼ inch border around the perimeter, place the blueberry mixture in an even layer on one half of the rounds. Top with the remaining rounds of dough, and cinch the edges together between your thumb and forefinger, rolling the bottom round over the edge of the top a bit to ensure a good seal. Place the unbaked pies about an inch apart on the prepared baking sheet, and place in the freezer until firm, about another 10 minutes.
- Remove the chilled pies from the oven, and use a very sharp knife to slice two horizontal lines about 1 inch apart near the center of the top of each pie. This will allow steam to escape so the pie doesn’t burst or leak. Brush the tops of the pies with cream to help them crisp.
- Place the pies in the center of the preheated oven and bake for 20 to 25 minutes, or until the crust is dried and the berries inside yield to gentle pressure on the outside (since the crust is dark brown already, you can’t use browning as a guide to doneness).
- Serve warm. Wrap leftovers tightly and store at room temperature for 2 days, or in the freezer for about 2 months.
If you saw me, and you knew it was me, would you say hello? Assuming you weren’t running, of course.
I hope you would, unless you wanted to yell at me (it happens) and then please kindly be on your way. This blogging business does require a rather thick skin, but I’m still mostly working on that.
P.S. A big thank you (hug?) to all of you who have picked up a copy of My Cookbook. I couldn’t do this without your support!