Geometric Pies

Blueberry Geometric Spoke Pie

Ingredients
for 8 servings

DOUGH

2 cups (230 g) all-purpose flour
2 tablespoons sugar
½ teaspoon salt
18 tablespoons unsalted butter, 2 1/4 sticks, cubed, chilled
6 tablespoons water
FILLING

4 cups (400 g) blueberry, divided
¾ cup (150 g) sugar
½ teaspoon salt
3 tablespoons tapioca starch
2 teaspoons lemon juice

Preparation

1. In the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
2. Add the cold, cubed butter and pulse 8-10 times until the butter is pea-sized.
3. Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
4. Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
5. Add 3½ cups (350 g) blueberries, sugar, salt, tapioca starch, and lemon juice to large bowl and stir to combine.
6. Remove one dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as needed.
7. Place the rolled out dough in a 9-inch (23-cm) pie dish, trimming any excess dough to fit the dish.
8. Add the blueberry mixture to the pie dish.
9. Remove the other dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as needed.
10. Using a ruler, cut the dough into ½-inch (1-cm) strips.
11. Place a 3-inch (7-cm) round metal cookie cutter in the center of the pie. Arrange the strips of dough around the cookie cutter, working your way around the pie. Trim any excess dough.
12. Remove the cookie cutter, fill in the center with the remaining blueberries, and chill the pie in the refrigerator for 1 hour.
13. Preheat oven to 425˚F (220˚C).
14. Bake for 10-15 minutes, until the top is golden brown.
15. Reduce the oven temperature to 375˚F (190˚F).
16. Continue baking for 40-45 minutes, until the crust is cooked through and the filling is bubbling.
17. Let the pie rest at room temperature for at least one hour.
18. Enjoy!

Two-Colored Woven Pie

Ingredients
for 8 servings

BEET COMPOUND BUTTER

1 beet, steam and leaves removed
18 tablespoons unsalted butter, 2 1/4 sticks, softened
BEET-COLORED DOUGH

2 cups (250 g) flour
2 tablespoons sugar
½ teaspoon salt
6 tablespoons beet juice, ice cold
PLAIN DOUGH

1 cup (125 g) flour
1 tablespoon sugar
¼ teaspoon salt
10 tablespoons unsalted butter, 1 1/4 sticks, cubed, cold
3 tablespoons water, ice cold
FILLING

3 ½ cups (350 g) blueberry
2 teaspoons lemon juice
¾ cup (150 g) sugar
½ teaspoon salt
3 tablespoons tapioca starch
1 large egg, beaten
1 teaspoon water
2 tablespoons turbinado sugar

Preparation

1. Preheat the oven to 400˚F (200˚C).
2. Wrap the beet in tin foil and place on a baking sheet.
3. Roast for 1 hour, until fork-tender.
4. Wearing gloves, peel the beet skin.
5. Add the beet to the bowl of a food processor and pulse until smooth.
6. In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
7. Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
8. Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
9. Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
10. Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
11. Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
12. Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
13. Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
14. Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
15. Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
16. Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
17. Remove one beet dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
18. Place the rolled out dough in a 9-inch (23-cm) pie dish, trimming any excess dough to fit the dish.
19. Add the blueberry mixture to the pie dish.
20. Remove the other beet dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
21. Remove the plain dough disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough into a 12-inch (30-cm) circle, adding more flour to the dough as necessary.
22. Using a ruler, cut the beet and plain dough into ½-inch (1-cm) strips, and create a lattice pattern of choice. Trim any excess dough.
23. Refrigerate the pie for 1 hour.
24. Preheat the oven to 425˚F (220˚C).
25. In a bowl, whisk the beaten egg and water.
26. Using a pastry brush, brush the top of the crust with egg wash. Sprinkle the turbinado sugar on top. Cover the edges of the crust with a pie shield or tin foil.
27. Bake for 10-15 minutes, until the top is golden brown.
28. Reduce the oven temperature to 375˚F (190˚F).
29. Continue baking for 40-45 minutes, until the crust is cooked through and filling is bubbling.
30. Let the pie rest at room temperature for at least one hour.
31. Enjoy!

Blueberry Curd Tart

Ingredients
for 8 servings

TART SHELL

1 cup (100 g) walnut
1 cup (125 g) all-purpose flour
½ cup (80 g) powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
8 tablespoons unsalted butter, 1 stick, melted
BLUEBERRY CURD

1 ½ cups (150 g) blueberry
1 tablespoon water
2 large eggs
2 large egg yolks
¾ cup (150 g) granulated sugar
½ cup (120 mL) lemon juice
2 teaspoons corn starch
3 tablespoons unsalted butter, cubed
3 tablespoons extra virgin olive oil
8 kiwis, skins removed

Preparation

1. In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
2. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
3. Add the butter and pulse until the mixture comes together and holds when compressed.
4. Press the mixture into a 9-inch (23-cm) round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
5. Preheat the oven to 350˚F (180˚F).
6. Bake for 20-25 minutes.
7. Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
8. Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
9. Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
10. Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
11. Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
12. Continue whisking until the curd begins to thicken, 5-8 minutes.
13. Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
14. Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
15. Chill the tart in the refrigerator overnight.
16. Slice the kiwis into desired shapes and arrange on top of the chilled tart.
17. Enjoy!