spiced cardamom blueberry pie.

i must share first that i’m feeling a bit shocked. the lack of pie recipes on my blog is completely alarming, considering pies were sort of my gateway drug into baking. they led me to it all. and i have baked about one million. where are they all? thinking back, i realize that those pies were made during a time in my life when i was perhaps only taking photos of my bakes using a blackberry flip phone. or something like that. the shame for that phone. the regret for not taking the time to photograph food & log recipes. they’re heavy. okay so i know this [winter-ee] pie should have probably been baked during a cooler, more festive season. but it honestly went just as well for a gathering with friends in the springtime as it would have in the winter. it makes a delicious after dinner dessert. this is the least sweet pie i have ever tasted and i grew a very slow, odd appreciation for the lack of sweetness with each bite. it’s full of juniper berries, cloves, star anise, orange. . . .mmmm.

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i added cardamom to the dough recipe that i used for the blackberry & pear vanilla bean galette. & followed a blog Food Above Gold for the filling deets. a more direct link to her recipe is listed below.

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when adding the cardamom, do it to taste — it’s all about personal preference. i think i added a heaping teaspoon to the dough recipe i linked above, similar to the teaspoon Food Above Gold added to her dough. you can mix it in the food processor with the dry ingredients first so that it is well distributed. happy pie-ing! xx.

recipe courtesy — Food Above Gold.

brunch honeycomb pie.

i have been making pies consistently for four years. oddly enough, i hardly have any of those fabulous pies listed on my blog. just recently, have i taken an interest in making savoury pies. my heart lies with fruit pies and meringue pies and chocolate ganache and cream pies. my absolute favorite is strawberry rhubarb & it was the first pie that i ever made. that’s definitely a pie for hot summer days and today i was looking to make something more hearty & warming.

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aside from making homemade pot pies which i sadly have yet to get up on the blog, this was my first attempt at something less sweet and more meal-esque.

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i feel that this recipe is so flexible — you could leave out or add anything you wanted as long as it went with the breakfast type of theme. through trial & error, i discovered that cooking the potatoes with the vegetable and sausage mixture certainly is not the way to go as they did not get as done as i would have liked. boiling will work out much better! but only barely until the point of tenderness, as the pie will need to bake for about 35 minutes after it has all been assembled!

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i’m going to list the ingredients first and directions will be below. enjoy!

pie crust [please forgive all of the pricking that was going on here in this photo. force of habit. i know better as this was not a single crust pie. ;)]

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1 simply scratch double pie crust recipe – i swear by this recipe. when making butter crust. i toggle between this and bhg’s shortening based crust when making pies. this seriously is the best butter based crust i have found. and it’s simple. so, so simple.

1 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. paprika

pie filling

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3/4 lb. ground sausage — preferably some sort of breakfast sausage. i used a rosemary sage from the local market. though, you could use any type that you prefer.

1/2 large white onion, chopped

2 large cloves garlic, minced

1/2 jalapeno pepper, finely chopped — i chose to leave the seeds in because i looooooove spicy and quite honestly, it was perfect, even for people who don’t looooooove spicy.

1 large red bell pepper, cleaned & chopped

1/2 lb. crimini|baby bella mushrooms — again, you could use shiitake or any kind you prefer. if you aren’t a mushroom fan, leave them out. personally, i think they add a lot of flavor to the pie.

2 medium gold potatoes, washed super well and chopped into cubes — on rare occasion, i will peel my potatoes. these rare occasions consist of. . . .someone asking me to peel them because they don’t like their potatoes UNpeeled. if you desire, peel your potatoes.

1/2 tsp. very coarsely ground black pepper

1/4 tsp. sea salt

1 C. smoked gouda or your favorite cheese

how do i make said pie?

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preheat oven to 425°F.

start out with your dough! this is essential because the dough needs to chill for at least 30 minutes before rolling it out. if it can chill for upwards of an hour, you’ll be better off. follow the instructions listed in the link above. however, be sure to incorporate the three ingredients i added at the flour and salt stage. you will want to make two discs and wrap them in cling film to be refrigerated. make one disc slightly larger than the other as this is the going to be the bottom of the pie and the over-hang will be folded up to crimp.

gently boil water for potatoes and cook potatoes just until barely tender, roughly 12-14 minutes. set potatoes aside. they will finish cooking later while in the oven.

while the dough is chilling, take care of all of your prep work for the veggies. then start by browning the sausage in a large pot. once cooked completely, drain the sausage. return to the pan and add the onion & garlic. cook for two minutes. add the jalapeno, red bell pepper & mushrooms. cook for 5-7 minutes or until the bell peppers have become tender. season with salt & pepper if desired. to the sausage and vegetable mixture, add the potatoes and gently fold-in until they are fully incorporated. cool the mixture. i spread mine out in a dish which helped. it is very important that the mixture is cooled so that it does not melt the pie dough.

roll out the larger dough disc first. roll it big enough so that it easily fits inside of your pie tin with an additional 1/2-3/4″ diameter hanging over the edges. place the dough inside your pie tin.

with a slotted spoon, add pie filling to the tin. try to create a dome shape if possible.

roll out second disc of dough into a circle that is just large enough to lie over the filling, covering it evenly. using a tiny circle cutter, remove dots of dough all over the crust. place the dough on top of the filling. fold the 1/2-3/4″ edge of dough up and crimp around the pie however you’d like. brush the top of the pie crust with an egg wash so that you can achieve a nice golden-brown color while baking.

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bake at 425°F for 15 minutes. lower the baking temperature to 350°F and bake for 20 minutes more, checking as it gets closer to being done. happy breakfasting! xx.

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blackberry & pear vanilla bean galette.

when blackberry season was totally in, i was using the sweet & tart large berries in a lot of my end-of-summer bakes. i made a cobbler with full-size blackberries that would warmly pop in your mouth when you bit in. scrumptious. and then there was this galette.

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i had been wanting to make a galette for years. . . .& this was my go at it. the vanilla bean can be overpowering so if you feel the need, cut it down slightly.

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blackberry & pear vanilla bean galette

filling:

6 oz. blackberries, rinsed, left whole

1 medium ripe pear, rinsed & chopped

1 large honeycrisp apple [fuji, mcintosh, gala will also work well!], rinsed, peeled & chopped

the juice of 1/2 lemon

1/4 C. dark brown sugar, packed

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

3/4 rounded tsp. vanilla bean paste

1 Tbsp. corn starch

dough:

1 1/2 C. all-purpose flour

1/2 tsp. sea salt

2 tsp. caster sugar

6 Tbsp. unsalted butter, super chilled & cut into cubes

3 Tbsp. all-vegetable shortening, cut into small pieces

4 Tbsp. ice water

1 Tbsp. turbinado sugar or dark brown sugar, reserved (optional) — used to spread evenly amongst the bottom of the dough before adding the filling [this will absorb a bit of the liquid and help to prevent leakage — though leakage in my opinion creates the rustic look that a galette should posses]

1 free range egg, beaten & reserved — for washing

additional turbinado sugar, reserved — used for dusting the top of the dough prior to baking

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for the filling:

mix all of the fruit together in a medium-size bowl. coat the fruit with an even layer of the freshly-squeezed lemon juice. to the fruit mixture, add the brown sugar, spices & vanilla bean paste. lastly, add the corn starch.

for the dough:

in a food processor, combine the flour, sea salt & caster sugar. pulse until thoroughly mixed. drop the cold, cubed butter & pieces of shortening into the flour mixture and pulse until it resembles a crumbly combination of pea-sized pieces. add the ice water slowly and pulse until well mixed. save the last Tablespoon of turbinado or dark brown sugar [whichever you choose to use] for after your dough has been made and rolled out. reserve the egg for washing as well as the additional sugar for topping. shape the dough into two discs and wrap in cling film. refrigerate for at least 30 minutes.

to bake:

preheat your oven to 400°F. roll out the first disc of dough to roughly 10″ [or as close to 10″ as you are able]. evenly spread the remaining Tablespoon of turbinado or dark brown sugar atop 8″ diameter — directly in the middle of the dough, leaving two inches to fold over around the edge. using a slotted spoon, pile half of the filling into the middle of the galette, over the sprinkled sugar. do not add juices from the bottom of the filling bowl! the fruit will create enough juice during baking — chances are it will leak a bit anyway. adding extra liquid will only cause more to spill out during the baking process. fold the edges over however you would like — this is a creative endeavor! wash the top of the dough in its entirety with the reserved egg & sprinkle with turbinado sugar. repeat with second dough disc and remaining half of the galette filling. bake at 400°F for 20 minutes. reduce oven temperature to 375°F and continue baking for 25-30 minutes or until the top is golden brown and the dough is thoroughly done. xx.

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apple hand pies.

handhelds [as with any pie] can be sort of tricky if you don’t get the crust just right.

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i didn’t particularly care for the crust recipe listed here [as it was SO full of butter & shortening]. it was salty and overly full of buttery flavor.

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when making pies: full, bite size or handheld, i prefer to stick to two different crust recipes because they never, ever let me down. bhg if you prefer a shortening based crust: single crust can be found here, double here and simply scratch has a delicious butter based crust if you’d rather. if you are not exactly doing a full double crusted pie, but instead lattice-work or decoration on top, i recommend doing about 1 1/2 of the single recipe instead of the double crust from bhg — like so:

3 C. all-purpose flour

3/4 tsp. salt

1 C. shortening

9-11 Tbsp. water

this always works well for me when i’m making a fruit pie or don’t need the full second disc of dough for the top. now– on to this recipe!

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i made these last week and to be honest, i’m going to do some more searching because this recipe failed to knock my socks off. the filling was basic but tasty. & i absolutely dug the cream atop before baking. i think it was the crust that really ruined them for me. if you plan on giving these a go, use this filling with either one of the two recipes i recommended above for dough.

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recipe courtesy of — fork knife swoon.