Carla Makes Blueberry-Ginger Pie | From the Test Kitchen | Bon Appétit

If you're a lattice person, there's a place for professional cake makers and there is today's bon appetit channel. These videos about pi. I fully believe that even if you don't think you're a PI person, you can make pie dough. There are many myths about dough, people think their hands are hot, they can't, you'll be fine, you'll do well with dough, not all grandmothers were great bakers, they all made cake, everything is fine, all-purpose flour. so there are a couple of important things to say if you follow my instructions anyone can make cake a little sugar sugar obviously sweetens the dough but it also helps brown because sugar sugary things turn brown a little salt because everything is sweet It should have a little bit of salt and then I mix these dry ingredients together.

I really like making pie dough by hand because I can see and feel what's going on. My mom is a Cuisinart pie dough maker. She puts the cake batter in the Cuisinart and knows how many pulses. Her pie dough is amazing, so to each his own, but if you've never made pie dough before, make it by hand. Okay, the butter needs to be cold, you want to keep it from melting and I'm just using my fingertips to break them up. Break them apart and flatten them, but I leave them in fairly large pieces to get a dough that gives you tenderness and flakiness, you want to mix sizes when I was in culinary school and they taught us how to make pie dough.

There was a guy in my class and he did it, he went to bed, I think it was like he didn't have a diagnosis or anything, but the poor guy had hot hands, uh, they get hot and he couldn't even spend that much time touching butter. without it just turning into liquid and the poor chef said, "Okay, I can teach you how to do anything," I can teach anyone how to do anything and then the guy would like to look at the butter and it would just melt like a puddle. and the chef said: Yes, actually you only have hot dough.

I feel happy with where we are. The flour has turned the color of butter and that's because a lot of the flour and butter are combined, but there's also a big thing. larger pieces, so that's next and work quickly. You don't like going to take a phone call now. You're not going to walk the dog. You're not going to put a baby down for a nap and if you need to do something. of those things you take the whole bowl with the flour and butter and you put it in the freezer so that the phone rings, Jehovah's Witnesses appear at the front door, a package comes out like the snake on the terrace that happened to me last week there was a giant fucking snake on the deck and it took me like 20 minutes.

If I had been in the middle of making the dough, I would have put everything in the thing, kept my ice water and then come back, so five tablespoons of ice water, so now I'm stirring, I want this to look dry and crumbly like it should, so you're not trying to make pudding at this point and from there you can continue into the bowl. I find it much easier. to do this on a surface and again I don't need this like I would bread dough. I'm just pushing it in enough to feel like it's coming together because they're making a double crust pie that I'm going to take This, look at it and divide it in half.

The rounder they are when they go into the disk, the easier it will be to have them round when you roll them out and then these guys go into the refrigerator for whichever you want to chill the dough. at least an hour, which will make it possible to not only make it easier, but also possible to roll it out, and if you wanted to do it longer, I would say refrigerate them for 24 hours or put them in a zip-top freezer bag. in the freezer and they last a couple of months, so you know, think ahead, plan ahead, um, a couple of things that always happen to me, that our common mistakes when rolling out dough, one is that the edges of the dough they crack when you start rolling them out and then you get these like you know big cracks and crevices and fissures and it looks like you know you're like my dough is cracked.

You're going to sound good, the other thing that can go wrong is that it sticks and sticks. to the surface gluing to the roller flowers your friend don't be afraid to add additional flowers you can always remove the excess Sabbath clear Sabbath there is no one here everyone went to a chocolate tasting Sabbath taught me a trick that is a little bit pressing around the edge, so anything that breaks from the beginning is like telling you to meet your neighbor and stick together and don't like them to break from the beginning, now another thing you see the soffits do a lot of things hit the dough.

I like what's happening here because the weight of the dough flattens my disk and also puts pressure on things. I already have a crack and it's fine, I'm just going to put it back together with something else What I learned from watching Chris Morocco who has a lovely deft hand with puff pastry dough, I can tell he really believes in turning the dough a quarter back, literally on every pass, which sounds crazy but is very effective. The other advantage is to turn the dough frequently as you go. rolling it is that you can tell if it's sticking or not very easily because you're constantly rolling it on the surface.

Now I'm getting to this point and I'm like, oh my god, what the hell is it cracking already? I just pinched her to get her back together, she wants to be together and the reason she's doing it a little bit on the edge is because it's a little bit drier out there because they were on the edge and didn't have the benefit of being there. hidden inside where they were protected, they are like the penguins on the outside of the circle. Did everyone see the penguin march? You know, the guys that are on the outside and have to bend inward and, finally, I'm. trying to get this to about 13 inches, imagine if you went to a friend's house and they made you homemade dough and they said I've never made pie dough before and I made it and it's not the best I've ever had.

Don't break them a new one, you would be amazing, you made a cake, that's great. Wow, my goodness, 13 pretty good, so starting from one end and being gentle because where it's most likely to break is around the edges, it's like gently encouraging it to get closer to the rolling friend, okay and then, Instead of taking the dough to the parchment, I'm going to take the parchment to the dough, this needs to cool a little bit more just because it's warmed up again and if we were going to put it in the cake pan, now it would be a little bit loose, like this who puts this away and prepares the blueberries, here we go, Tommy, thank you, this is

blueberry

ginger

cake, which is such a delicious combination, it's freshly grated.

ginger

, if you can't get fresh ginger I would say for this amount maybe half a teaspoon of ground ginger and add all this salt at the same time, it seems like so much salt so I'm glad I asked for cornstarch which is key to making this. so you don't just make a hot cranberry juice into the cake and then a tablespoon of zest, which I'm just going to look at, that's what it's all about, it's going to be at least this whole lime, now I love this part of rubbing in the sugar. spread on the cornstarch, lime zest and ginger and really get in there to use the abrasiveness of the sugar to extract the essential oils that are in that lime zest and the sugar will start to get moist because again that word is the worst. word, what else is there to say that sugar is wet?

That doesn't sound good either what's the worst word Catherine damp damp damp is terrible too if you grow up in a humid climate like humidity isn't good either I'm not even going to say swamp ass but I did well I dumped about a quarter cup of lemon juice and then I stir, stir, so now that this Jo cooled a little while I was making the filling, I don't feel like it's as loose anymore, so I'm not going to do the trick of rolling it over the rolling pin, but you can certainly do that , so I want to pick it up from the side and then use my other hand and then turn the plate a little bit and press the cake batter into the cake. plate and when I put this, you will say that this woman is so crazy that she is too much fruit, it's not that everything is going to be cooked.

Part of the beauty of having the filling really piled up in the pie plate is that it's going to give them that beautiful kind of domed top of the pie. Push everyone. I'm going to take some glue now in the shape of a beaten egg. I'm going to brush the edge where the edge of the cake pan is right underneath, following all of that. upside down and that will simply hold the top and bottom crust together. Now I have my second piece of dough and I'm not going to hold it by the edges. I'm going to go underneath like a pizza guy and just center it. and place it on top.

I'm feeling the dough for a mound of blueberries underneath, poking it around making sure it has about the same amount of overhang on all sides, so I'm just going to use a fork and work around this. the easiest crimp you can ever make and it's also very sturdy and it really works and if you wanted you could do it again like peanut butter cookie style and if you're good at braiding dough then I don't think you should be. I'm watching this channel, but I want people who have never made a cake before to make cake, so if you're one of those people and you see this and you get excited and then you send me a picture of your cake, it's my Instagram.

So it will make my day, so please do it using scissors. You can also use a paring knife. The wavy edges are trimmed and I'm going to take the same beaten egg just enough to make it shiny. I'm going to cut some steam holes. and this is Demerara sugar, you can use raw sugar, you can also use granulated sugar, the idea here is enough to make it shiny and crispy, very important, bake your fruit cake on a rimmed baking sheet lined with aluminum foil, unless you really like scraping away the burnt juices. off the floor of the oven, so the pie will bake for quite a while, it will take an hour and a half for the bottom crust to get what Maryberry would call a good bake, so give it the time it needs, okay? is the brown color you want many people remove their cakes too soon they are afraid of this dark brown color they want something blonde or light golden they opt for a deep golden brown the other thing is not to cut into a hot cake so you have to let it cool for the night look at the day before it's perfect a nice wall of fruits nice juices that move but don't run and are soft and liquid without being gelatinous it's a great color this is like the color of my dreams Hmm, it's kind of perfect where everyone was going.