Blueberry Pie with Chocolate-Ginger Crust

Wednesday, March 27

blueberry pie with chocolate-ginger pâte brisée | une gamine dans la cuisine

This pie truly wanted to look like an actual pie, and I was actually craving a real pie. Instead, we ended up with a coquettish tart. Not quite the deep-dished deity I'd been hoping for but still very scrumptious & stuffed with enough blueberries to fulfill my latest yen for anything that's something-berry.

Okay then - now that we've sorted that out, lets speak of crumbly crusts and unintentional lattices, shall we?
blueberry pie with chocolate-ginger pâte brisée | une gamine dans la cuisine

I have made enough pies to recognize the signs of a melodramatic crust. At the first gentle nudge of my rolling pin, I knew this crust was going to fall apart on me. If you bake often, I think you know the feeling; as soon as that crack appears, no amount of ignorance or pleading will patch things up. Hooray for tarts and their fancy forgiving, 'it's-all-going-to-be-ok,' fluted-edged pans! Also, kudos to lattice crusts for being  heroic and kind - and keeping afloat my hopes for a berry pie.

If only the messy crumbs of self-doubt and over analysis could be pressed so neatly into pretty pans and laced into some kind of wonderful...

This pie, disguised as a tart, was an absolute delight. The blueberries were not quite as sweet, nor as wonderful as they will be in a few months from now (if winter ever leaves!), but they were juicy and purple enough to make me happy and to stain our teeth with thoughts of spring. Chocolate and blueberries make quite the delicious couple. (Such a minx, that chocolate.)

blueberry pie with chocolate-ginger pâte brisée | une gamine dans la cuisine


Blueberry Pie with Chocolate-Ginger Crust
makes one 9-inch double-crusted pie

for the cocoa-ginger crust {Note: My food processor is on it's last leg, so I could only make 1 crust at a time. If your processor is large, and happy, feel free to double the following recipe ingredients and make both crusts at once.}

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon ground ginger
2 teaspoons granulated sugar
1/4 teaspoon salt
1/2 cup (that's 1 stick) unsalted butter, very cold and cut into 1/2-inch cubes {try to freeze the butter cubes for at least 2 hours}
2 Tablespoons ice water

for the filling
1/4 cup granulated sugar (If the berries are not very sweet, feel free to add more sugar)
1 1/2 Tablespoons cornstarch
1 Tablespoon fresh lemon juice
3 cups fresh blueberries


method
In a large bowl, sift together the flour, cocoa powder, ginger, sugar and salt. Place the mixture into the bowl of a food processor and pulse a few times to combine. Scatter about half of the cold butter bits into the dry ingredients - use a fork to toss them around so they're lightly coated (don't use your fingers, or you may have an unexpected encounter with a blade. Believe me, I know!). Pulse 5- 6 times. Add the remaining butter and pulse about 6-9 more times - just until the mixture takes on the appearance of coarse oatmeal (flakes and pea-size bits). Using the processor's feeding tube, slowly stream in 2 Tablespoons of ice water, pulsing it quick, short bursts and you pour. Once the water has been added, check the dough. If it sticks together when pinched lightly, it's ready. If it still looks too loose, pulse a few more times. You want to be able to see specks of butter - this is what will make the crust flaky and light. {You may need an additional teaspoon or 2 of ice water. Just be sure to add it slowly.}

Turn the crumbly dough out onto a clean, dry counter. Knead the dough lightly with your hands, just until it comes together. {Note: The less you work the dough, the flakier your crust will be.} Gently flatten the dough into a disk, wrap it in plastic wrap, and chill for at least four hours (or overnight). If you doubled the recipe, simply divide the dough in half and wrap each half individually. If you're making one crust at a time, repeat the process for the second crust. {Note: Well-wrapped, the pie dough can be frozen for about three months.}

Remove one dough disk from the fridge and let rest at room temperature for 10-15 minutes. On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. (Don't worry if your crust breaks apart and cracks as you're rolling, just try to roll as much of it out as possible.) Press the crust into the bottom and up the sides of a 9-inch tart pan (preferably one with a removable bottom). Use your fingers to press the dough so that it fills out any cracks. Roll the rolling pin gently across the pan and peel away the overhanging dough. {Note: The dough scraps can be used to patch up any cracks.} Try not to pull or stretch the dough - it will inevitably shrink back to original form. Place the tart pan onto a large, foil-covered cookie sheet and refrigerate while you prepare the filling. Throughout all the steps, including the baking, leave the tart pan on the foil-lined baking sheet - since the tart pan has a removable bottom, this will make it much easier for you to transport it from place to place. Also, the sheet and foil will catch any berry drippings.

Prepare the filling: In a small bowl mix together the sugar, cornstarch, and lemon juice. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Remove the tart shell from the fridge and pour the mixture into the shell. Refrigerate the filled shell as you prepare the second crust.

Remove the second disk of dough from the refrigerator - allow it to sit at room temperature for 10-15 minutes. If your crust is holding together and not cracking, you can roll out the second crust into another 12-inch circle and place it on top of the blueberries. Trim the edges, leaving about a 1/2-inch overhang - fold the overhanging edges into the base crust, pinching them together as you go around. Make three 1-inch long slits in the top crust.
If, like me, you find yourself with a stubborn, crumbly crust, roll the second dough out as much as possible - try to aim for a long rectangle, and make a lattice crust instead! I used this easy-to-follow technique from Simply Recipes. {Note: As neurotic as I am, I never measure my lattice strips. I think pies should be rustic and perfectly imperfect.}

Place the assembled pie back in the refrigerator to chill for about 30 minutes. (Leave the pie on the foil-lined cookie sheet.)

Preheat the oven to 400 F and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge. Bake for about 15 minutes and then reduce the oven temperature to 350 F. Continue to bake the pie for about 35-40 more minutes or until the crust has darkened and the juices are bubbling and thick. If the edges of the pie are browning too fast, cover with a foil ring.

Remove from the oven place the pie - still on the cookie sheet - onto a cooling rack. Cool completely before gently releasing the pie from the tart pan.

Enjoy!

33 comments:

  1. Splendid! A great combination and perfect lattice top.

    Cheers,

    Rosa

    ReplyDelete
  2. This is brilliant--- blueberries and chocolate, who would have thought?

    ReplyDelete
  3. Val, I think it looks better than a pie! A pie-tart! It's the best of both worlds! I adore the chocolate crust, and the blueberry filling is driving me crazy! Gorgeous!

    ReplyDelete
  4. Pie meets tart is actually so smart b/c you get the best of both worlds AND more fruit, less crust. No matter how good pie crust is, I'd rather have more fruit than crust. But this Chocolate-Ginger Crust is like no other crust I've ever seen or had and I may actually want to never have another type of crust in my life after seeing this. Just beautiful!!

    ReplyDelete
  5. I agree with Carol, this is even better than pie! Your lattice is gorgeous and I love the blueberry-chocolate combo!

    ReplyDelete
  6. I have made blueberry chocolate jam..and chocolate covered blueberries are delicious..I love ginger in my pies..so this must be good..and it's so attractive..
    Happy Easter..:-)

    Yes I know that feeling..about something not being quite right..

    ReplyDelete
  7. Oh I so know what you mean about the melodramatic crust. I can tell almost immediately too! Looks as though it worked out for you--this pie/tart is lovely!

    ReplyDelete
  8. Valerie-this is a very special pie that sort of looks like a tart with lattice and sounds so over the top delicious with blueberries and chocolate appearing together for the pleasure of our collective sweet tooth -thanks for creating and sharing ;-)

    ReplyDelete
  9. Wasn't it Dorie Greenspan who once dumped a boy for ordering chocolate ice cream with blueberry pie? And then, years later, realized she liked the combination too? I haven't tried them together, but I'm inclined to trust your judgment. And your lattice looks wonderful.

    ReplyDelete
  10. That is one of the most beautiful pies I've ever seen! Gorgeous gorgeous lattice work and a lovely combination of flavours.

    ReplyDelete
  11. Valerie, this pie is a beauty. Your pie has me craving warm weather. Yum!

    ReplyDelete
  12. Loving the lattice tops because it gives gluttonous ones (like moi) a peek into the pie! Your lattice work is just gorgeous - I haven't tried making lattice tops yet, but it's on my bucket list :) Have a good easter weekend!

    ReplyDelete
  13. Yes, let's talk about the PERFECT lattice!! You so talented, gurrrrrl! That pie, or tart, whatever you want to call it, is beautiful!

    ReplyDelete
  14. That is seriously one beautiful looking pie Valerie!! The blueberries with chocalate is super exciting!

    ReplyDelete
  15. I seriously love blueberry pie and would do anything for a slice of this pie/tart right about now! Can't wait for blueberry season:-)

    ReplyDelete
  16. Great pairing. I'll have to try this next time someone wants a pie!

    ReplyDelete
  17. Absolutely gorgeous and I bet it taste as delicious as it looks! Perfect lattice. :)

    ReplyDelete
  18. Give me a tart any day over a pie. Yours looks splendid! It looks like a dessert out of a professional bakery.

    ReplyDelete
  19. The top photo is absolutely stunning Valerie. It kind of speaks rustic French and home, so so pretty; The flavor combination is wonderful: you can't say no to chocolate and blueberries :)

    ReplyDelete
  20. Hands down the most beautiful pie / tart I've ever seen. It's perfect! The flavors, the top... everything.

    I can't wait for blueberry season! I'll give them a try when it finally rolls around (which won't be before August) :(

    ReplyDelete
  21. This might be one of my favorite pictures and recipes of yours yet. So pretty! I think blueberries (next to apples) are my favorite fruit to make something sweet with. Simply gorgeous!

    ReplyDelete
  22. What a gorgeous pie! You did an amazing job. Pinning it!

    ReplyDelete
  23. My goodness! You always have something so wonderful which such lovely photos! This looks simply amazing!

    ReplyDelete
  24. It does look like an absolute delight Valerie. What stunning photographs, and what a lovely recipe. Such a unique flavor combination (which I love!)

    ReplyDelete
  25. I came on your blog, I've noticed the pie and I know I'll be coming back. Wow, this is one beautiful pie.

    ReplyDelete
  26. Blueberries and chocolate together in a pie? Genius! It would have never struck me to make a chocolate pie crust, but I think I'm starting to have pie cravings. A perfect combination for the transition from winter to spring. And summer. ;)

    ReplyDelete
  27. so last year i bought a tart pan...and i STILL haven't used it. EVER. seriously, this is going to be its inaugural tart. blueberry and chocolate is definitely an underrated combination...and the addition of ginger is GENIUS!

    ReplyDelete
  28. I would have never thought to put ginger in the crust but it's perfect with blueberries. I adore blueberries but often they need a nudge of flavor from spices like ginger or nutmeg. I hear you on the pie crust I know when my crust will not want to corporate too and your right hurrahs for the tart pan!

    ReplyDelete
  29. Thanks again - I made one this weekend, posted a picture on my blog. It came out very well - nice recipe.

    ReplyDelete
  30. You know the way to my heart with this gorgeous pie *swoon*. Blueberries and chocolate...double swoon!

    ReplyDelete
  31. I love your pie/tart...it sounds delicious. I know I will be making this as a tart later this year with Maine wild blueberries.

    ReplyDelete
  32. What a great combination for a pie - not sure I would have thought to do blueberries and chocolate together!

    ReplyDelete
  33. This looks exquisite! What a genius idea: turning your pie into a latticed tart when you know the crust isn't going to cooperate! I will definitely have to remember that for the next time my crust becomes temperamental.

    ReplyDelete

Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger