Remember when I told you that I’m a horrible wife since I never make my husband his favorite dessert? Well, I decided to remedy that since tomorrow is his birthday!
My husband grew up in a small town in Michigan. In this sweet little town there is an amazing pie shop (that has grown to be all over Michigan) that makes the best berry pie that I have ever had – and well it ends up to be Brian’s favorite. A few years ago they took second place on Good Morning America for this pie and they shared the recipe for the pie – YAY right? Wrong….
I was very tempted to skip today’s post because of this pie failure, but since I’ve somehow gotten this reputation for being an amazing chef and nothing that ever leaves my kitchen is bad, I thought I needed to do this! But be watching for an update to this pie recipe, because trust me – you DO NOT want to make the recipe I followed.
Recipe that I followed can be found here.
I just learned how to make pie crust in my food processor – why did I not know about this before? It makes it SO easy.
I will say that the pie crust recipe that is posted with this pie was very good – so if you want to use it, do so!
This is what the ingredients look like BEFORE you add the water.
This is where I first noticed that this recipe might be a little off – it says not to mix the above mixture with the water – just to let it sit together in the fridge. I didn’t do that, partly because I didn’t read the directions in full, and because it didn’t seem “natural”
I made two pies at the same time – so this first batch is the one that I didn’t mix “as much”
Here is the dough that I mixed up more and I liked the look of it better – it also “felt” better.
I made up the dough in the morning and came and finished the pie later that afternoon.
Here are the berries I used – gorgeous no?
All the ingredients that go into the berry mixture – this is where I should have had an alarm go off in my head. This mixture needed to be cooked down into a pie filling – NOT thrown into a pie shell…trust me on this one.
The pie crust needed to be kneaded a little bit before I could roll it out – don’t forget the extra flour so your dough doesn’t stick to the pastry mat.
Speaking of a Pastry Mat – why in the world did I wait so long to purchase one? They are freaking amazing! I think I’ve heard bad things about them in the past because people were talking about the paper ones that were laminated – well I purchased this one, and it’s awesome!! It’s a very thick silicone and cleans up super easy! I bet it would be fun for playdough as well!
I loved being able to roll out my dough to the proper size – something I’ve always had to guess at….Have I told you how much Iove this mat yet?
Since I needed both hands to move the crust from the mat to the pie plate I don’t have a picture of that – but the easiest way to do it is to use your rolling pin. Start by peeling an edge of your crust and place it over your rolling pin, you can lightly roll the crust onto the pin and then quickly transfer to a greased pie plate.
If you rolled your dough a little to big you will want to trim your edges a bit to fit your plate.
Again, I should have had a lightbulb go off in my head before placing these berries into an uncooked pie shell….we’ll see how cooking it down works later today or tomorrow.
Again – knowing how amazing the Michigan Four Berry Pie is – and knowing it has a CRUMB topping – this recipe calls for a top crust…. so I followed the recipe knowing it was wrong at this point.
So I rolled out the rest of the dough folded it into quarters and I decided to do a tear drop shape so that the pie could vent. I really would have loved to have this pretty little pie bird that I’ve had my eye on for quite a while.
So at this point you want to attach the bottom crust to the top crust. I tend to go around and squeeze them together and then place a design on later.
Here is my crimping for the pie crust – again since I needed both hands to do this I couldn’t get a picture of it.
I then used a spray bottle and sprayed some water on the top of the crust and then sprinkled sugar on the top – looks pretty huh!
The finished product – it’s so pretty right now!
So then we took the pie to our small group last night – when we got there the top crust turned all pink from all the juice in the pie….it was SO NOT PRETTY anymore…I wanted to cry. The inside was not like pie filling and well….the juice was everywhere. Lets just say it was a MESS!
Thankfully it still tasted ok – but it was NOT what I was going for…..at all.
So watch for an upcoming post about fixing this recipe!
So when I was little my mom would make what we called “Pinwheels” with the left over pie dough. So I thought I would share that recipe with you all too! Thankfully this is a no brain-er, and you can’t ruin it!
1. Roll out your left over pie crust
2. Sprinkle Sugar and Cinnamon all over it (shown here with just sugar) You can also do any other seasonings that you want to. This time I used a Sprinkle from The Pampered Chef – and it was fantastic! (sadly they don’t sell these sprinkles anymore…sorry!)
3. Roll the dough up into a “log”
4. Slice into 1/2 inch pieces. If you’re using this pastry mat, you will want to use a butter knife – and not a sharp knife!
5. Place pinwheels in a greased pan
6. Cook in a 350′ oven for 20-30 minutes depending on if you want them soft or crispy.
So there you have it – yes, sometimes “peculiar” things come out of my kitchen, and even when I follow a recipe exactly something “peculiar” can still come out of it!
Be watching for an update soon!
Make it a GRATE day!