Wild Yeast Sourdough Simplified - A Tutorial

I developed my simplified sourdough a few years ago to shorten the process from the typical way I used to make sourdough bread, which was either a 28- or 36-hour process (from first feeding of the starter to time to shape the loaf). That was fine for me at that time, but when that became inconvenient I came up with my Sourdough Simplified method.

For quite some time, that was wonderful. Still is, but as my starter matured and the two rise times shortened, the bread was just not the same. While still good, it lost most of its characteristic tang and chewiness. And I'm afraid Mr Delightful has gotten spoiled with his homemade sourdough toast every morning of his life and has gotten quite particular!

Well, I was not inclined to go back to the original process, so I added a step—a pre-ferment—to my simplified sourdough process. And it worked! So I wanted to write up this postscript for you so that if you are working with a mature starter but want to speed things up as much as you can without sacrificing flavor and texture, you can. This shortens the usual method by 10 to 18 hours from start to shaping.

If you think sourdough is too much trouble, you will be amazed at how trouble-free this method really is. There is none of that annoying feeding and discarding, no having to cater to your starter to keep it going. Just put your little pint jar in the refrigerator and neglect it for weeks or months at a time until you want to make bread. Then stir it up, take out what you need, replenish it, and forget about it until next time.

The following schedule is my schedule. You can pick any time you want. And these times are approximate because there are many variables. The main thing is that you pick a time, probably in the morning, on a day that you want to make the bread; subtract 12 hours from that and start your pre-ferment at that time.

My schedule for this is: 

Day 1 —  6:00pm Make the pre-ferment and let rise for 12 hours. Replenish the jar of starter.

Day 2 —  6:00am Make the dough. Let rise until doubled (variable, but mine currently takes 5 1/2 hours). 

Day 2 —11:30am (variable) Shape the loaf. Let rise until doubled (variable, but mine currently takes 2 hours).

Day 2 —  1:30pm (variable) Bake.

For me, this schedule means I can stir up the pre-ferment after dinner (I do Intermittent Fasting and don't eat after 6:00pm) and forget about it till I get up the next morning and make the dough. Then I have several hours to myself before it's time to shape the loaf and then 2 hours till I need to preheat the oven, bake, and take it out of the oven. So by 2:15pm, the finished loaf is cooling off and so am I!

If you're new to wild yeast (no added commercial yeast) sourdough baking or you just don't currently have a starter, I've outlined my streamlined starting a starter process in the Sourdough Simplified post. If you already have a starter but want to learn how to maintain it in a pint canning jar with no discarding or other faffing about (basically, just ignoring it!), see the directions below. Happy baking! 

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Sourdough Sandwich Loaf or Boule

(Makes one large loaf)

The Pre-Ferment

1/2 cup (4.5 ounces/128 grams) mature stirred-down 100% hydration starter
5.5 fluid ounces (163 grams or ml) room temperature water
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour 

The Dough

7 fluid ounces (207 grams or ml) room temperature water
1 1/2 teaspoons to 1 3/4 teaspoons (0.35 ounce/10 grams) salt (I use 1 1/2 teaspoons)
3 dip-and-sweep cups (15 ounces/425 grams) unbleached all-purpose flour

Note: Before we get started, let me say one more thing. If you do not have a kitchen scale, get one. It is something else that will simplify your life. I've used one for decades, probably because I grew up with English cookery books, and switched to this digital one, OXO Good Grips 11-pound digital scale (pictured below), when I found it years ago.

1 For the pre-ferment: At 6:00 pm (or whatever your chosen time is), in 2-quart glass measure, stir together the starter and water, then flour. Cover loosely and let stand at room temperature for 12 hours. Replenish the starter.

Maintaining Starter: Unless you're baking bread every day or two, keep the starter in the refrigerator and feed only to replenish. I keep about 3/4 cup (6.75 ounces/192 grams) of starter in a pint canning jar. Though I won't be feeding the starter, after taking out 1/2 cup (4.5 ounces/128 grams) for the loaf, I need to replenish the starter in the jar and so feed it with 2.25 ounces (64 grams) each flour and water, stir it vigorously and let stand at room temperature for about 1 to 4 hours (you should see some bubbles, but not too many), then refrigerate until the next bake.

2 At 6:00 am (or 12 hours after your chosen start time), make the dough. Stir water and salt into the pre-ferment, then the flour. Cover loosely with lid or lightly oiled plastic wrap and let stand at room temperature about 6 hours, or until the dough has doubled. It all depends on variables like your starter and the temperature of your kitchen.

As the starter matures, the rise time shortens. At some point, the first rise might take only 5 hours and the second, less than 2 hours. If longer rise times better suit your schedule, you can reduce the amount of starter used in the dough.

  

3a For Sandwich Loaf: Grease the bread pan. I use a 9x4x4-inch (1.5-pound) pullman pan. It's about the same capacity as a 9x5x3-inch loaf pan. Using no more than 1/8 cup altogether, sprinkle countertop with some flour. Gently scrape the dough onto the floured countertop. Sprinkle with flour. Press gently into a roughly 12-by-8-inch rectangle. Using a bench scraper, fold one third of the rectangle toward the center, then fold the other end to the center, like a letter. With the bench scraper, place folded dough in the pan, pressing it into the corners. Brush on a little water. Cover it loosely with an oiled or cooking-sprayed piece of plastic wrap.

3b For Boule: Place a square of parchment paper on a rimless baking sheet (which will act as a "peel" later). Sprinkle 1/2 teaspoon of flour in a 9-inch circle in the center of the parchment and 2 tablespoons of flour on your work surface. Scrape the dough out onto the work surface. Put a little of the flour on top of the dough and with floured hands, press dough lightly into a 10-inch square. Fold it in thirds like a letter; then fold that rectangle into thirds, forming a square. Tuck the edges under, working the dough into a smooth round. Place the dough on the parchment. Turn a large glass bowl over it, or cover it loosely with an oiled or cooking-sprayed piece of plastic wrap.

4a Let rise until doubled. If using 9x5x3-inch loaf pan, it should rise an inch or two above the rim of the pan. If using the 9x4x4-inch pullman pan (minus its lid), the dough should rise to below or just even with the top of pan. This can take anywhere from 2 to 5 hours. The dough needs to rise until the dough doesn't quickly spring back when poked with a floured finger or knuckle. 

4b The boule will spread as well as rise and not appear to rise very high. Not to worry! It will rise in the oven (called oven spring) and be a lovely, well-risen loaf. 

Tip: Check on the dough's progress regularly. After making it a few times, you'll have a better idea of how long it will take. And that will change as the weather changes.

5a Toward the end of the rising time, preheat oven to 450F/230C/Gas8. Just before baking, brush the loaf with a little water. Bake for 10 minutes. Reduce heat to 400F/205C/Gas6 and continue baking for about 30 minutes or until crust is beautifully golden and middle of loaf registers 210F/99C on instant-read thermometer. Remove from pan immediately and let cool on wire rack for 1 1/2 to 2 hours before slicing.

5b When you’ve got about 30 to 45 minutes left, place oven rack in lower-middle position and place pizza stone or Lodge Pro-Logic 14-Inch Cast Iron Pizza Pan on rack. Preheat oven to 475F/245C/Gas9 for at least 30 minutes. With a sharp blade, cut a "+" about 1/4-inch deep on the top and slide the boule on its parchment square onto the hot stone. Reduce temperature to 425F/220C/Gas7. Bake for about 45 minutes, or until crust is beautifully golden and middle of loaf is 210F/99C. If it's getting too brown, cover loosely with foil. Remove from oven, using the rimless baking sheet or pizza peel to lift the boule off the pizza stone. Let cool on wire rack for 1 1/2 to 2 hours. 

PS For those who care about such things, this is a 69% hydration dough. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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Bolton Buns - From Jane Austen's Kitchen

Bolton Buns, or Currant Buns, were inspired by recent travels. Sort of. My cousin Paula went to England in September; and I went with her, vicariously! She visited sites connected to our Mayflower ancestors on her mother's and my father's side of our families. She sent many lovely photos for my archives. She also visited and sent photos of Chawton House in Hampshire. If you are a Jane Austen fan, I don't have to tell you who lived there from 1809 to 1817.

Then in October Paula sent me a wonderful book for those interested in Jane Austen and/or Regency cooking and life in a "middling" household. The book, Martha Lloyd's Household Book, with annotated transcription by Julienne Gehrer and foreward by Deirdre Le Faye, is an excellent window—kitchen window—into the everyday life of Jane Austen's all-female household at Chawton Cottage. 

More than a cookbook—but if a cookbook is what you like, well, there you go!—it tells us more about our Jane through the eyes of her dear friend, member of her household, and eventually (after Jane's death) sister-in-law. Martha Lloyd, ten years older than Jane, was a remarkable woman in her own right, so one can enjoy this book from several different angles.

The recipes are written as one does when writing down the bare bones for one's own use. Just the ingredients, no need for all the details. So I've taken one recipe, Bolton Buns—written Bolton Bunns by Martha—and given you all the details you need to make them. I've halved the recipe and translated all the weights and measures to measures, ounces, and grams so that whether you're in the US or the UK or anywhere at all, you can make the buns. 

The one measure in this recipe that took a bit of interpreting was "a handful of currants." Martha's hands might have been larger or smaller than mine, so her idea of "a handful of currants" might be different from mine. After some deliberation and weighing and measuring, I decided to translate "a handful" to 1/4 cup/1.25 ounces/35 grams—more than a handful in my hand, but anything less seemed pointless.

During that era, rich yeast breads were a popular breakfast item and would likely be seen again at teatime as well.

Do you enjoy making vintage recipes? Do leave a comment and tell me your thoughts. And if anyone has ever heard of Bolton Buns anyplace besides Martha Lloyd's Household Book, let me know. I'm thinking it must have been her own name for her currant buns.  

 

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Bolton Buns - Currant Buns

(Makes 20)

1 1/4 cups (10 fluid ounces/296 ml) milk
4 tablespoons (2 ounces/57 grams) cold unsalted butter
3 dip-and-sweep cups (15 ounces/425 grams) unbleached all-purpose flour, divided
1/4 cup (1.75 ounces/50 grams) sugar
2 teaspoons (0.25 ounce/7 grams) instant yeast
1/2 to 3/4 teaspoon salt
1/4 cup (1.25 ounces/35 grams) currants
1 large egg yolk, room temperature, beaten

1 In 1-quart saucepan (or a 2-cup glass measure in the microwave), heat the milk just until tiny bubbles start to form around the edge of the pan. Add the chunk of cold butter and stir until melted. 

2 In 2- to 2.5-quart mixing bowl (I use this 2-quart glass measure—makes it easy to see when the dough has doubled), measure/weigh the flour, sugar, yeast, and salt. Make a well in the center and add the currants, using your fingers to separate any that are stuck together. Mix them in and make a well in the center again. 

Note: While measuring/weighing the flour, also measure/weigh about 1/4 cup (1.25 ounces/35 grams) of flour separately and set aside for kneading and shaping. You won't need it all, but it's good to have out just in case, so you never have to go back into the cupboard for more when your hands are all floury. Use just enough flour to keep the dough from sticking too much to your hands and counter; a little sticking is fine. Adding too much flour is the ruin of bread.

3 Pour the warm milk mixture and beaten egg yolk into the well. Mix the flour in to form a soft, but not overly wet, dough. The dough should not be sticking to the bowl too much, but come away fairly cleanly.

4 Clean out the bowl (no need to wash it) and lightly oil it. Knead the dough, using flour from the 1/4 cup, until it is very smooth and silky, about 8 to 10 minutes. Put the dough into the lightly oiled bowl, cover,* let rise until at least doubled, about 2 to 3 hours.

* If you're using plastic wrap, tear off an 18-inch long piece so that you can use it again to cover the shaped buns. I use a silicone lid or mixing bowl lid to cover my 2-quart glass measure and this half sheet pan cover for proofing the buns.

5 Line baking sheet (I use this heavy-duty half sheet pan) with parchment paper. Divide the dough into 20 equal pieces--I, being who I am, 😁 weigh the batch of dough in grams (on this food scale) and divide by 20 (making each bun 45 grams). Shape each piece into a ball. Give it a little roll on the unfloured counter, a motion sort of like moving a computer mouse around, to make a smooth ball. If you used flour, you would not be able to get the needed traction.

6 Place in 4 rows of 5 on prepared baking tray. If using plastic wrap, spray with cooking spray the same piece of plastic wrap you used to cover dough, cover buns lightly and let rise about 1 hour or so. They will not be doubled, just puffy. 

7 During the last 15 or 20 minutes (depending on your oven), preheat oven to 400F/205C/Gas6.

8 Bake for about 13 to 15 minutes, or until golden brown. Let cool slightly for a few minutes before serving. If you want the crust to be its softest, lay a pristine kitchen towel over the buns. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Perfect Pumpkin Pie - ThermoWorks Giveaway

With the autumn baking season upon us, it's time for the annual quest for the perfect pumpkin pie and to take stock of our kitchen tools to make sure we have what we need in the months ahead. 

The Pie

I've posted Pumpkin Pie before, including ones made with canned evaporated milk, but I can't buy organic evaporated milk just anywhere, so I developed a recipe I can make with readily available organic milk and cream. 

When I make pumpkin pie for just us, I use just 1/4 cup of sugar. I know, I know, it sounds extreme; but we love it. However, knowing other people might not, I would use 2/3 cup when making the pie for guests. But lately I've tried out a 1/2-cup version on some of them and they've loved it, so this recipe says "1/2 cup (3.5 ounces/99 grams) sugar." I hope you'll try it!

I've posted lots of different pie crusts, including gluten-free pie crust, made with different techniques. This is my favorite recipe using a food processor. If you don't have a food processor, you can easily adapt it to making it by hand. Food-processor all-butter pastry has a tendency to be difficult to cut with a fork, but I've included some significant changes/additions I've made to make the crust fork-tender. It's foolproof; you can't mess this up!

You just need one crust for a pumpkin pie, of course; but never waste time making just one crust. Always make the double-crust recipe and store one in the refrigerator for a few days or in the freezer for a couple months. It's very satisfying seeing a little stack of dough disks in the freezer ready for future pies! 

I've also posted various methods over the years to help you avoid the dreaded "soggy bottom," including fully prebaking the pie shell or using a pie tin on a pizza stone; but I wanted to find a way to have a lovely crisp, golden, un-soggy bottom using my all-time favorite pie plate, the classic 9-inch Pyrex glass pie plate. If you've had any of these challenges, I hope you'll find something here that works for you.

The Giveaway

And, just in time for your fall baking, a giveaway from ThermoWorks of some of my favorite, tried-and-true, in-constant-use items! The Hi-Temp Silicone Kitchen Kit (in your choice of 10 colors): One Medium Silicone Spatula (12.5"), One Mini Silicone Spatula & Spoonula set, Two 7" Round Silicone Trivets, One Large 9" x 12" Trivet, and One Small Silicone Brush. And drumroll please, my favorite kitchen timer: the TimeStack quadruple timer (in your choice of 10 colors) that shows you all four displays and alarms at once. You can even record your own voice for each alarm.

The hotpad/trivets are amazing! I've tried all kinds, and these are the best. Super sturdy, yet flexible, and very grippy, they are my favorite hotpads. As trivets when cooking, baking, or serving a meal buffet- or family-style, they protect your tabletop or countertop from hot dishes and pans, round or rectangular. And hot pans and casseroles won't slide off these trivets.

And the TimeStack—Why do I need a four-channel timer in my home kitchen? Because we use a timer for everything: brewing tea several times a day, checking the rising bread dough, baking, getting the laundry out of the dryer, watering the fruit trees for a certain length of time. We even use a timer as an alarm clock on those rare occasions when we need one. You'll wonder how you ever lived without it! 

These items make wonderful gifts as well. You'll find the giveaway rules below the recipe. And do leave a comment, even if you're not entering the giveaway. I love your comments! Happy Autumn! 

Pumpkin Pie

(Makes one 9-inch pie, 8 servings)

The Pastry - Food Processor Method

(for two single-crust pies or one double-crust pie)

 

2 1/4 dip-and-sweep cups (11.25 ounces/319 grams) unbleached all-purpose flour

1/4 dip-and-sweep cup (1.06 ounce/30 grams) tapioca flour

1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces/227 grams) unsalted butter, cut into 1/4-inch slices

1 large egg, lightly beaten

4 tablespoons (2 fluid ounces/59 ml) ice water

1 tablespoon apple cider vinegar

The Filling

 

1/2 cup (3.5 ounces/99 grams) sugar

2 tablespoons non-GMO cornstarch

1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice

1/8 teaspoon nutmeg
1/8 teaspoon ground cloves

3 large eggs

1 15-ounce (425 grams) can pumpkin (not pumpkin pie filling) or 1 3/4 cups pumpkin puree
3/4 cup (6 fluid ounces/177 ml) milk
1/2 cup (4 fluid ounces/118 ml) heavy cream

1 Weigh/measure flour, sugar, and salt in 2- to 2.5-quart mixing bowl. Whisk vigorously for about 30 seconds to "sift." With food processor's metal blade in place, scoop out half (1 1/4 cups) the flour mixture into the work bowl of the food processor. Spread the butter slices evenly over the fairly even flour mixture. Pulse until no dry flour remains and mixture is starting to form clumps of dough, about 25 to 30 one-second pulses. Don't get hung up on counting the number of pulses, just watch for the clumping to begin. With a silicone spatula, spread dough evenly around the work bowl. Sprinkle with the remaining flour and pulse until the dough is just barely broken up, about 5 1-second pulses.

2 Transfer the dough back to the 2- to 2.5-quart mixing bowl. If the kitchen very warm, cover and refrigerate the dough for 10 minutes or so before proceeding. Sprinkle the dough with the egg-water-vinegar mixture and use the spatula to fold and press the dough until it comes together into a ball.

3 Turn the dough out, dividing onto two pieces of plastic wrap and flatten each slightly into a 4- to 5-inch round disk. Wrap and refrigerate for at least 2 hours or up to 3 days. You can even freeze the dough, wrapped well, for up to a month. To defrost the dough, move it from freezer to refrigerator for one day before using it. Let thoroughly chilled dough stand at room temperature for 10 to 15 minutes for easier rolling.

4 In medium bowl (using a 2-quart glass measure makes it easy to pour the filling into the crust), whisk together sugar, cornstarch, salt and spices. Whisk in the eggs, then the pumpkin and then the milk and cream. Refrigerate filling until ready to fill the pie shell, up to a full day.  

5 For single-crust pie: On lightly floured surface with lightly floured rolling pin, roll out the dough to 13 inches in diameter and 1/8 inch or so thick. Transfer the dough to the pie plate, pressing the dough (but not stretching it) to fit the pie plate, getting down into the corners, with a half- to one-inch overhang (trim with knife or scissors). Cover with the reserved piece of plastic wrap and chill for 10 minutes before fluting the edge. Cover and return to refrigerator while the oven heats up.

6 Put the oven rack in the lowest position. Preheat the oven to 450F/230C/Gas8. Pour the filling into the chilled unbaked shell and place it on a parchment-lined baking sheet to catch any butter drips. As soon as you put the pie in the oven, reduce temperature to 425F/220C/Gas7. Bake for 20 minutes. Reduce heat to 350F/180C/Gas4. Bake for about 40 to 45 minutes (after about 15 minutes, I put on a pie crust shield to ensure that the crimped edge doesn't burn), or until knife inserted midway between edge and center comes out clean or until it registers 185F/85C on an instant-read thermometer.

Note: After you've made pumpkin pie a few times, you can tell just by looking whether or not it's done. It will look darker and shinier and will have puffed up a bit and then fallen, and it should be fairly firm but still have a little jiggle left in the center (unless, of course, you're making it for Mr Delightful who wants his pie very firm, no jiggle!).

7 Cool on wire rack for 2 hours, then lay a square of wax paper over the top and refrigerate for at least 3 hours. Serve with softly whipped cream. I sweetened and flavored 1 cup of heavy whipping cream with 4 teaspoons of real maple syrup and 1 teaspoon of vanilla extract. And I sometimes garnish with a sprinkling of cinnamon sugar.

Note: Leftovers can be stored in the refrigerator for up to 3 or 4 days. As if!

My pumpkin pies often crack because I overbake them to
suit Mr Delightful's preference for a very firm custard.

ThermoWorks TimeStack and Kitchen Kit Giveaway

This giveaway is open to readers in the US* who are 18 years of age or older. To enter, leave a comment below (one entry per person). Be sure to tell me what color you prefer. Please include your email address in the body of your comment. If your name is drawn and I have no way to contact you, you will be disqualified. Must enter by 11:59 p.m. Eastern time Tuesday October 31.

* If you are outside the US but would like to have this sent to someone you know in the US, go ahead and enter!

The winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday November 9. If I don't hear back from the winner of the random drawing by noon Eastern time Friday November 3, a new winner will be selected from the original entrants (those who commented before the giveaway deadline).

Disclosure: ThermoWorks provided the timer and kitchen kit for review purposes and for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Jean

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Sesame Noodle Salad

Sesame Noodle Salad is the perfect dish for end-of-summer picnics and potlucks since it is good at any temperature. If it's fresh out of the refrigerator, I figure it is good—from a food safety standpoint—for three hours at room temperature. Get out your big bowl for this recipe; it makes a lot!

If you're taking a lunch to work, this is perfect. Just divvy it up into glass storage containers of whatever size matches your appetite, and you're all set for the next four days.

I love mung bean sprouts but left them out of the recipe because they are not always readily available. And to go main-dish with this salad, it is wonderful with slices of chicken breast. 

For years I've seen similar salads called "Asian" noodle salad. I avoid that since I like to be very specific, down to not just a country but often a region of a country or even a city, if possible. With Chinese soy sauce, Japanese toasted sesame oil, and Italian spaghetti, I thought I'd better just call it Sesame Noodle Salad!

 

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Sesame Noodle Salad

(Makes 12 to 16 servings)

The Dressing

(Makes 1 1/2 cups—you'll have extra)

1/2 cup (4 fluid ounces/118 ml) extra virgin olive oil

1/2 cup (4 fluid ounces/118 ml) low sodium soy sauce

1/4 cup (2 fluid ounces/59 ml) fresh lime or lemon juice

1/4 cup (2 fluid ounces/59 ml) red wine vinegar 

1 tablespoon toasted sesame oil

1 tablespoon honey

1 teaspoon freshly grated ginger

1 teaspoon crushed red pepper flakes (more or less, depending your heat tolerance)

The Salad

8 ounces (227 grams) whole grain spaghetti (I like Barilla)

1 12-ounce (340 grams) package Broccoli Slaw (mostly shredded broccoli)

1/2 10-ounce package (5 ounces/142 grams) shredded carrots

1/2 large English cucumber (to make 5 ounces/142 grams julienned)

1 medium red bell pepper (to make 5 ounces/142 grams julienned)

1 cup (5 ounces/142 grams) lightly salted dry roasted peanuts, coarsely chopped

1 1/2 tablespoons sesame seeds, toasted

A handful of chopped cilantro leaves

Optional: 3 green onions (scallions), green part only, thinly sliced

1 In a 2-cup glass measure, whisk together the dressing ingredients and set aside to "meld" while you make the salad. You might even make it the day before.

2 In a 3-quart saucepan, bring 6 1/2 cups of water with 3/4 teaspoon of salt to a rapid boil. Add the spaghetti and cook a minute past package's "al dente" instructions. I cooked the Barilla whole grain spaghetti for 8 minutes. Drain, rinse with cold tap water, drain thoroughly, and put it in a 4-quart mixing bowl. Stir in 1/4 cup of the dressing.

Note: If it's still available when you're reading this, there is a fabulous deal on the lidded bowl and glass measuring cup sold together!

3 I know the packages of various prepped salad things say things like "thoroughly washed," "ready to use," "triple washed." But I'm a little too fussy to take their word for it. AND giving them a wash and spin hydrates and freshens them up for your salad. So do that to the broccoli slaw and shredded carrots, or not—I won't judge—and add them to the mixing bowl along with another 1/4 cup of the dressing and toss to combine. 

4 Add the remaining ingredients and more dressing, reserving at least 1/4 cup that might be needed at serving time (the pasta absorbs a lot, and you don't want a dry salad). Cover and refrigerate for 6 to 12 hours. Any leftover dressing will not go to waste; it's delicious on any salad. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Blueberry Pie - Foolproof All-Butter Pastry (Final Version)

Blueberry Pie hit the menu this week when I found 18-ounce containers of organic blueberries for $2.50! If I had more available freezer space I would have bought a dozen, but I settled for four, enough for two pies and a double batch of Homemade Blueberry Syrup/Sauce.

The two goals for blueberry pie are: 1. a tender, flaky all-butter crust, baked to golden brown perfection with no soggy bottom; and 2. a filling that sets perfectly, neither soupy nor gloopy. I still remember the first blueberry pie I ever ate. The filling was so gloopy it put me off blueberry pie for years.

Eventually I decided to bake one myself and, of course, erred on the side of soupy in order to avoid gloopy. Eventually I worked it out and achieved the balance I was looking for.

In April I posted Ham and Mushroom Quiche - Foolproof All-Butter Pastry Tutorial. That pastry is wonderful, but I just couldn't resist making further refinements to it, so below you will find the final (I promise!) version. I hope you'll make this pie before summer is over.

First make my Foolproof All-Butter Pastry - Final Version (below), roll out the two crusts, and pop them in the fridge. Then make the Fresh Blueberry Pie Filling and put it all together. Long baking and long cooling are crucial. If you don't get those juices bubbling in the oven, you're sunk. And don't even think about cutting it until it has cooled for at least 4 hours.

Are you a blueberry pie fan? I shared the pie with neighbors who had theirs with a scoop of vanilla ice cream. We had ours without. Which do you prefer?

 

Foolproof All-Butter Pastry

(makes one double-crust pie or two pie shells)

2 1/4 dip-and-sweep cups (11.25 ounces/319 grams) unbleached all-purpose flour 

1/4 dip-and-sweep cup (1.06 ounce/30 grams) tapioca flour

1 tablespoon sugar
1 to 1 1/4 teaspoon salt
2 sticks (8 ounces/227 grams) unsalted butter, cut into 1/4-inch slices

1 large egg, lightly beaten

4 tablespoons (2 fluid ounces/59 ml) ice water

1 tablespoon apple cider vinegar

Blueberry Pie Filling

6 cups (30 ounces/850 grams) fresh blueberries, stemmed and washed

2/3 cup (4.67 ounces/132 grams) sugar

1/4 dip-and-sweep cup (1.06 ounce/30 grams) tapioca flour

1/8 dip-and-sweep cup (0.625 ounce/18 grams) unbleached all-purpose flour

1/8 teaspoon salt

1/8 teaspoon allspice

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon freshly grated lemon zest

1 to 2 tablespoons freshly squeezed lemon juice

1 tablespoon unsalted butter

1 Weigh/measure flour, sugar, and salt into a 2- to 2.5-quart mixing bowl. Whisk vigorously for about 30 seconds to "sift." With food processor's metal blade in place, scoop out half (1 1/4 cups) the flour mixture into the work bowl of the food processor. Spread the butter slices evenly over the fairly even flour mixture. Pulse until no dry flour remains and mixture is starting to form clumps of dough, about 25 to 30 one-second pulses. Don't get hung up on counting the number of pulses, just watch for the clumping to begin. With a silicone spatula, spread dough evenly around the work bowl. Sprinkle with the remaining flour and pulse until the dough is just barely broken up, about 5 1-second pulses.

2 Transfer the dough back to the 2- to 2.5-quart mixing bowl. If the kitchen is very warm, cover and refrigerate the dough for 10 minutes or so before proceeding. Sprinkle the dough with the egg-water-vinegar mixture and use the spatula to fold and press the dough until it comes together into a ball.

3 Turn the dough out, dividing onto two pieces of plastic wrap and flatten each slightly into a 4- to 5-inch round disk. Wrap and refrigerate for at least 1 to 2 hours or up to 3 days. You can even freeze the dough, wrapped well, for up to a month. To defrost the dough, move it from freezer to refrigerator for one day before using it. Let thoroughly chilled dough stand at room temperature for 10 to 15 minutes for easier rolling.

4 For double-crust pie: On lightly floured surface with lightly floured rolling pin, roll out the bottom crust dough to 13 inches in diameter and 1/8 inch or so thick. Transfer the dough to a 9-inch glass pie plate, pressing the dough (but not stretching it) to fit the pie plate with a half- to one-inch overhang (trim with knife or scissors). Cover with the reserved piece of plastic wrap and refrigerate. Roll out top crust dough to 11 inches in diameter and 1/8 inch or so thick and place it on a rimless baking sheet; cover with reserved plastic wrap and refrigerate. Make pie filling. Then assemble pie and bake as directed. 

For single-crust pie: On lightly floured surface with lightly floured rolling pin, roll out the dough to 13 inches in diameter and 1/8 inch or so thick. Transfer the dough to a 9-inch glass pie plate, pressing the dough (but not stretching it) to fit the pie plate, getting down into the corners, with a half- to one-inch overhang (trim with knife or scissors, and save in case you need to patch a little hole after the blind baking). Cover with the reserved piece of plastic wrap and chill for 10 minutes before fluting the edge. Cover and return to refrigerator while the oven heats up. Preheat oven to 375F/190C/Gas5. Line chilled pie shell with a square of foil and fill with pie weights (baking beans, in UK). I use two boxes of ceramic pie weights that store neatly in a 200-gram Twinings tea tin. Bake for 25 minutes. Remove pie weights. Prick the pastry bottom all over with a fork. Bake for another 15 minutes until golden brown. 

5 Pick over the blueberries, discarding any bad ones and removing any stems. Wash and drain well. Weigh or measure them into a 2-quart glass measure. In a small bowl, whisk together the sugar, tapioca flour, unbleached flour, salt, and spices. Gently stir the sugar mixture into the blueberries, along with the lemon zest and juice.  

6 Pour the filling into the pastry-lined pie plate, dot with little pieces of butter, and put top crust in place; trim with knife or scissors to make a half- to one-inch overhang. Seal and crimp the edge. Prick top with a fork, marking eight wedges, to vent; or cut vents with a knife. Place on lined baking sheet to catch any drips from the pie. Pop the pie in the freezer for 15 minutes while preheating the oven.

7 Move your oven racks so that you can place your pie on the lowest or second lowest. Preheat oven to 425F/220C/Gas7.

Note: I didn't do it this time, but sometimes I brush the top with a little cream or beaten egg yolk and maybe sprinkle on a little sugar or cinnamon-sugar for sparkle. 

8 Bake for 25 minutes, then put on a pie crust shield. Lower temperature to 350F/180C/Gas4 and bake for an additional 50 to 60 minutes, when the filling should be bubbling and thickened and the crust golden brown. Cool on wire rack for at least 4 hours before serving; the pie needs that time to solidify so that all the juices don't run out when the pie is cut.

Note: To warm individual slices of pie, preheat oven to 350F/180C/Gas4. Place on a rimmed baking sheet lined with parchment and bake for about 10 minutes.

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Jean

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