Comments on: real life test kitchen: blueberry-ginger pie http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/ where people who love their homes click Thu, 20 Nov 2008 11:45:06 +0000 http://wordpress.org/?v=2.5.1 By: Nancy Mathieson http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-287050 Nancy Mathieson Sat, 16 Aug 2008 23:13:29 +0000 http://www.shelterrific.com/?p=4613#comment-287050 For information on the American Pie Council and the 2008 APC Crisco National Pie Championships and winning pie recipes, visit www.piecouncil.org. For information on the American Pie Council and the 2008 APC Crisco National Pie Championships and winning pie recipes, visit http://www.piecouncil.org.

]]> By: Carrie http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286816 Carrie Thu, 07 Aug 2008 19:48:03 +0000 http://www.shelterrific.com/?p=4613#comment-286816 I halved the blueberries the recipe called for, which is the normal amount for my blueberry pie recipe. I halved the blueberries the recipe called for, which is the normal amount for my blueberry pie recipe.

]]> By: bird http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286738 bird Sun, 03 Aug 2008 15:22:07 +0000 http://www.shelterrific.com/?p=4613#comment-286738 Martha does have a tendency to over do it sometimes with the ingredients. Martha does have a tendency to over do it sometimes with the ingredients.

]]> By: ellobie http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286543 ellobie Thu, 24 Jul 2008 15:42:46 +0000 http://www.shelterrific.com/?p=4613#comment-286543 I tried this recipe last night and it came out yummmmm. Though I'm not sure why it calls for 8 cups of blueberries? 8 cups were clearly too many for my 9" (what the recipe called for) pie pan. I ended up scooping out a bunch before it went in the oven and even then I had a big gooey mess in the pan I put below the pie. Boooo. This happened with the rhubarb custard pie I made last month, too. What the heck? Maybe I am the problem? I'm new to the pie-making world... I tried this recipe last night and it came out yummmmm. Though I’m not sure why it calls for 8 cups of blueberries? 8 cups were clearly too many for my 9″ (what the recipe called for) pie pan. I ended up scooping out a bunch before it went in the oven and even then I had a big gooey mess in the pan I put below the pie. Boooo. This happened with the rhubarb custard pie I made last month, too. What the heck? Maybe I am the problem? I’m new to the pie-making world…

]]> By: Carrie http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286423 Carrie Thu, 17 Jul 2008 16:31:41 +0000 http://www.shelterrific.com/?p=4613#comment-286423 Nice double negative! :) I mean I didn't let it cool that long. Ah, proofreading. Nice double negative! :) I mean I didn’t let it cool that long. Ah, proofreading.

]]> By: Carrie http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286422 Carrie Thu, 17 Jul 2008 16:30:38 +0000 http://www.shelterrific.com/?p=4613#comment-286422 Wow- I just made this recipe too! I used less blueberries than the recipe called for, since most other blueberry pie recipes I've seen have called for more like half the fruit. I reduced the amount of ginger some, but probably could have done with even less. It was a little too gingery for me at first, but it definitely mellowed the next day. And I didn't not let the pie cool that long. I made it after work, it probably came out of the oven at 6:30, and I served it around 10. I love a still-warm pie! I didn't use cornstarch, as I prefer tapioca for most pies. I also used my mom's trusted pie crust recipe, which is so simple, but I don't think I'd ever stray from it! Let me know if you want it- I don't think she'd mind! ;) Here's my final result: http://chasingpaper.blogspot.com/2008/07/its-pie-time.html Wow- I just made this recipe too! I used less blueberries than the recipe called for, since most other blueberry pie recipes I’ve seen have called for more like half the fruit. I reduced the amount of ginger some, but probably could have done with even less. It was a little too gingery for me at first, but it definitely mellowed the next day.

And I didn’t not let the pie cool that long. I made it after work, it probably came out of the oven at 6:30, and I served it around 10. I love a still-warm pie! I didn’t use cornstarch, as I prefer tapioca for most pies. I also used my mom’s trusted pie crust recipe, which is so simple, but I don’t think I’d ever stray from it! Let me know if you want it- I don’t think she’d mind! ;)

Here’s my final result: http://chasingpaper.blogspot.com/2008/07/its-pie-time.html

]]> By: Megan B http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286414 Megan B Thu, 17 Jul 2008 04:45:10 +0000 http://www.shelterrific.com/?p=4613#comment-286414 My favorite pie ever is one I found and photocopied out of a Moosewood cookbook- Ginger Peach Pie with Gingerbread crust. The filling is just peaches, lemon juice, fresh ginger, brown sugar, and cornstarch, and instead of a flaky pie crust, you make a crumbly cookie-like ginger dough. It's amazing in the summer with fresh peaches, and also in the winter with frozen peaches! My favorite pie ever is one I found and photocopied out of a Moosewood cookbook- Ginger Peach Pie with Gingerbread crust. The filling is just peaches, lemon juice, fresh ginger, brown sugar, and cornstarch, and instead of a flaky pie crust, you make a crumbly cookie-like ginger dough. It’s amazing in the summer with fresh peaches, and also in the winter with frozen peaches!

]]> By: lauren alane http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286409 lauren alane Wed, 16 Jul 2008 20:39:05 +0000 http://www.shelterrific.com/?p=4613#comment-286409 I use the amazing blueberry pie recipe from Pearl Oyster Bar in NYC. I change the crust recipe a bit and add sugar, and I make an all-butter crust so that it tastes like a cookie. I think I used about 2 tbsp for the whole crust and it was nice and sweet but not too sweet. There is lemon in the pie filling as well, so you might like it! It uses cornstarch but I may read up on tapioca, since I've never used it before. The recipe calls for a delicious butter/sugar crumble. I made one for the 4th of July so you can see it made: http://laurenalane.blogspot.com/2008/07/pie-for-4th-of-july.html I use the amazing blueberry pie recipe from Pearl Oyster Bar in NYC. I change the crust recipe a bit and add sugar, and I make an all-butter crust so that it tastes like a cookie. I think I used about 2 tbsp for the whole crust and it was nice and sweet but not too sweet. There is lemon in the pie filling as well, so you might like it! It uses cornstarch but I may read up on tapioca, since I’ve never used it before. The recipe calls for a delicious butter/sugar crumble. I made one for the 4th of July so you can see it made:
http://laurenalane.blogspot.com/2008/07/pie-for-4th-of-july.html

]]> By: Daffodil http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286408 Daffodil Wed, 16 Jul 2008 20:11:55 +0000 http://www.shelterrific.com/?p=4613#comment-286408 My pie-baking tip is to only make the kinds you can whip up in about twenty minutes and pour into a ready-made crust. Making a crust from scratch is such tricky work, and making a long-baking pie is so, well, time-intensive that I like to let local pastry shops take care of that for me! My pie-baking tip is to only make the kinds you can whip up in about twenty minutes and pour into a ready-made crust. Making a crust from scratch is such tricky work, and making a long-baking pie is so, well, time-intensive that I like to let local pastry shops take care of that for me!

]]> By: bixology http://www.shelterrific.com/2008/07/16/real-life-test-kitchen-blueberry-ginger-pie/#comment-286405 bixology Wed, 16 Jul 2008 17:03:13 +0000 http://www.shelterrific.com/?p=4613#comment-286405 what a beautiful pie! excellent work! in regards to the cornstarch-tapioca debate, i say tapioca all the way. it gives the pie a more delicate texture and brighter blueberry flavor. it also gels better, which is important seeing as blueberries are so juicy and sloppy when baked. the only trick is how much tapioca to use--too little and you get a runny pie, too much and you get a bizzarro gel-brick for filling. what a beautiful pie! excellent work! in regards to the cornstarch-tapioca debate, i say tapioca all the way. it gives the pie a more delicate texture and brighter blueberry flavor. it also gels better, which is important seeing as blueberries are so juicy and sloppy when baked. the only trick is how much tapioca to use–too little and you get a runny pie, too much and you get a bizzarro gel-brick for filling.

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