Wednesday, January 21, 2009

Cooking Craze

I can't get enough of cooking right now. It's actually been this way for awhile. I've had so much fun experimenting with new recipes, baking (ohhh I love baking) and learning new things from my roommates. Kristine and I have been on a fun kick of trying new things out....

These are Kristine's cookies made from almond meal... they didn't turn out exactly how we thought.

Sometimes we like our recipes.... sometimes we don't.

Hey Rebecca Schupbach! I made your Irish bread and it was yummy!! Thanks for your recipe.

But this is not a post about any of the above though... this is a post (and recipe) for life-changing pie. It looks gnarly but believe me, this pie is absolutely yummers!! (That would be yummy aka delicious.)

Okay, this pie is a combination of two recipes and people I look up to... Pie Crust is from Grandma Icenogle (and yes, Kristine, I said Icenogle... my roommate loves that last name. Hey Grandma, maybe we have Icenogle cousin that Kristine can marry.)
The 2nd woman who introduced the filling recipe to me; the blueberries in all their awesomeness is The Pioneer Woman.... get her recipe and more here.
Start with about two quarts blueberries. Yum!

Coat them in sugar
a dash of nutmeg
and flour if you don't want juicy insides of the pie. (but who would ever choose that?)
I did not use the flour.
Before you start the crust, go ahead and heat your oven to
400 degrees F.
For the crust... mix 2 cups SIFTED flour
with 1 1/2 tsp. salt
and 1/2 c Canola oil
and 1/4 c. cold cream (not cold cream but cream that is cold... just fyi)

Combine those four ingredients.
Stir until mixed. Make the dough into two balls (i used my hands for this part so sorry... no pictures).
Place one in between two sheets of wax paper and roll flat with a rolling pin.
Repeat with the 2nd ball.
Coat your little pie tin with a little butter.

And because my hands were covered in dough grease I didn't get any pictures of the process BUT put the first rolled out ball on the bottom.
Put in the filling and cover with the 2nd rolled out ball.
Be careful to make air vents so that the steam can escape.... then bake for 35 minutes!! Or until your crust is golden and yummy!

You may be wondering why my pie slightly resembles Quasimodo... it's because I didn't sift my flour. I don't have a sifter and to be perfectly honest, I was multi-tasking and talking to my Dad, so I didn't even notice it said sift... but again, wouldn't have made much of a difference because I don't have a sifter.
Ahh, golden crust. And cute little misshapen star... is it sad that my tattoo was the inspiration for my pie crust?
Or that I just admitted that to you?


I love my heart shaped le creuset.

I have to try some... it just looks so yummy and juicy! (yay, no extra flour)

Going, going, gone....


artsy fartsy picture....


Leslie said...

Okay, cutie patootie, can you overnight me a piece of this pie to IL? Woo-hoo, ladies! I am impressed! I do believe the great pictures would even tie the food for a blue ribbon at the county fair! Now that's a Midwestern idea for you! :) XOXOX

ME said...

WOAH, Pioneer Woman! How did you ever turn a recipe for Ranch Style Chicken into such a beautiful blueberry pie!?!?

AND....where's the Siracha!? You can't have pie without Siracha!

I am so proud of you! Not only are you artsy-fartsie on the pictures, you are bluepy-puepy on the pie!!

Steven said...

When are you going to make some of that for your boyfriend/your boyfriend's roommates?

ME said...

I'd like to try some of your mushroom-blueberry pie...or better still, one of your mushberry-blueworm muffins.

Did you know that the best mushrooms are those with the tightest crowns, or something like that? Seems to me they'd get a headache.

Kelsey Ramos said...

Yum yum yum yum yum