January 14, 2011

This Week's Cravings: Pies!

January 23rd is National Pie Day - you have to love a whole day dedicated to pie. Just makes a person smile :)

So, please share your favorite pie recipes- whether it's all American Apple or something fun & new - everyone will have plenty of options for a special treat this weekend!

I'm sharing a new recipe. The original recipe was 'Strawberry Rhubarb Vanilla Custard Tart' from my Marcel Desaulneirss' cookbook "Desserts to Die For."

{NOTE: new New Year resolution - make everything in this cookbook.}

We wanted blueberries, removed the Rhubarb filling, changed it all around and finished with this. A light and delicious treat my husband has already requested I make again! Technically it's still a 'tart,' but this delight has pie crust and has filling --- so we're calling it a pie.


Welcome to This Week's Cravings!


Bring on the pies!


Blueberry Custard Pie


Pie crust

  • 1 1/4 cups flour
  • 1 tsp sugar
  • 1/2 teaspoon salt
  • 8 tb butter or margarine, cold
  • 3 tb ice water
  • uncooked rice

  1. Combine flour, salt and sugar in a medium bowl.

  2. Cut butter into tablespoon pats. Using pastry blender, cut butter into flour. Don't over do it - you want coarse crumbles. When the chunks of butter melt, it makes the crust flakier.

  3. Add ice water and mix with your hands until dough sticks together. Roll into a ball and wrap in plastic wrap. Refrigerate at least 15 minutes - the cooler the better though.
  4. Remove from fridge and unwrap. Using a floured rolling pin, roll dough on a lightly floured surface.


  5. Press dough into the bottom and sides of a 9-12 inch spring form pan. Trim dough on sides to approx 3" high, then slightly fold over edges for a rustic crust.

  6. Carefully place a large sheet of aluminium foil on the bottom and sides of pie crust- be sure to cover it all. Pour in approx. 2 cups uncooked rice. This stops the crust from bubbling. {pie weights or uncooked beans work as well.}

  7. Bake at 375 degree for 20 minutes. Remove foil and rice and bake 10-15 minutes more until crust is golden brown.
  8. Let cool completely on wire rack. Once cool, carefully remove the sides of the spring form pan.

  9. At this point in the recipe, hubby made drinks - isn't it pretty ?!? :)





Custard Filling

  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup sugar
  • 2 eggs
  • 1/3 cup flour
  • 1 tsp vanilla

  1. Heat milk and cream in a medium saucepan over medium heat. Bring to a soft boil, stir occasionally to prevent a 'skin.'

  2. While heating, whisk eggs and sugar in a medium bowl. Add flour and combine until smooth.

Carefully pour milk - pour with one hand, whisk with the other! - into egg mixture. Return to saucepan over medium heat. Whisk constantly for 4 minutes. It will become thick quickly, but keep going the entire 4 minutes so the flour cooks thru.


  1. Remove from heat, add vanilla and stir to combine.
  2. Pour into cooled crust, smooth with a spatula. Place in fridge while you prepare topping.





Blueberry topping

  • 2 cups fresh or frozen (thawed) blueberries
  • 1 Tb sugar
  • 1 Tb Triple Sec (alcoholic, optional)
  • 1 tsp lemon juice

  1. Combine all ingredients until evenly distributed.

Final touches


  1. Remove pie from fridge. Spoon on blueberries, working to make an even layer over the top.

  2. Refrigerate until ready to serve. Be sure to use a serrated knife to cut thru the crust.
Yum!

~~~


Now, here's a run down of our little shindig and the rules:

This is your chance to share your favorite recipe each week based on our themes. Post that favorite breakfast from last week, or post your favorite cheesecake you made last month, just please stick to the theme. We all want to read and discover your favorite recipe post, or if you don’t have a recipe that matches this week’s theme, then our hope is we inspire you to make something and link-up in the future.

Please link directly to your post, NOT to your home page. And pretty pretty please link back to one of our hosts using the button or a direct link. We hope to see you week after week sharing new recipes. It’s fun to visit too! Click around at the other participant’s and visit as many as you can, leave comments too! Everyone loves to know their blog is being enjoyed by others. And remember, this is a BLOG PARTY so please ENJOY THE PARTY AND MEET BLOGGERS! Everyone is invited, if you don’t have a blog, then feel free to post your recipe in the comments for others to see.

This Week's Craving Schedule & Past Recipe Links:

Dec. 20 - Christmas Morning: Breakfast & Brunch

Dec. 27 - Favorite New Years recipes

Jan. 3 - Let's get H-E-A-L-T-H-Y!

Jan. 10 - Momma Mia PIZZA!

Jan. 17 - National Pie Day

Jan. 24 - Share your "Soup"er recipes

Jan. 31 - Super Bowl Potluck


Feb. 7 - Valentine's Treats


Be sure to visit the party's other hosts at Delightful Country Cookin' & Mom's Crazy Cooking!


Post & share our button:






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11 comments:

the country cook said...

oh my goodness, that looks absolutely fabulous! Nathan would love this.

Our Treasured Home said...

Your pie looks absolutely YUMMY!

Jenna @ Newlyweds said...

Oh wow that pie looks soooooooo good.

Kate @ The Gaines Gang said...

Thanks for this post! My father in-law loves blueberries and I am always looking for new recipes to make for him.

Lisa said...

That pie is just beautiful. With such a creamy filling, I don't think anyone could resist a piece or two of this.

withoutadornment said...

I've never made a custard pie before. You're doing a good job of changing my mind!

April @ The 21st Century Housewife said...

Your pie looks lovely - I really like the creamy filling topped with the blueberries. Thank you for hosting!

By the way I'm co-hosting a new foodie blog hop called Feed Me Tweet Me Follow Me Home every Friday - hope you will come along and link up!

Jerri said...

It definitely looks yummy!

Mrs Happy Homemaker said...

Oh my goodness - does this look good or what!

The Grecian Garden said...

That looks sooo good! Now, I just have to make a gluten, dairy, and refined sugar free version I can eat lol It shouldn't be too hard though :)

Heidi said...

Almost missed pie week. Linked up my absolutly luscious Lemon Cheesecake Pie. Want a piece of pie right now! Thanks for hosting!