Blueberry Ginger Pie
It's well documented that I am not a dessert man—a nibble of cake, a taste of gelato, I'm set. However, last July, I discovered The Peacemaker's pies. I took one forkful, which turned into two, then three, then there was no more pie. Not only did the flavor of the blackberry pie win me over, but the structure of it was like no pie I could remember having. It didn't crumble apart into a mush of fruit and crust - it stayed together like a wobbly, fruit filled cake. This uncharacteristic loss of control and urge to eat more pie left me confused. Had I become...pie-curious?
When I saw Dabble St. Louis had arranged a class with Sidney Street Cafe and The Peacemaker's Pastry Chef, Bob Zugmaier, I signed up right away. Not only was it a hands on class (I have no interest in a demo-only class - that's what Cooking Channel and YouTube are for), but everyone got to bring a pie home at the end.
At 6pm on a Monday night, the 12 class members walked through the hallowed grounds that are Sidney Street's kitchens, and the pie making commenced.
This was the first hands on cooking class I'd been to and I thought Bob knocked it out of the park. He explained everything well, answered everyone's questions in detail, let me hover behind him with a camera, and even let us play with his industrial food processor.
Photos from the class are below, as well as the Bob's Blueberry Ginger Pie recipe. The best news is he'll be teaching another class on Tuesday, June 30th - rumor has it he'll be making peach pie.
Blueberry Pie with Ginger, Lemon
YIELD: 1 | PREP: 1 HOUR | ACTIVE: 35 MIN | TOTAL: 1 HOUR AND 35 MINUTES
3 C flour
4 T powdered sugar
1 t salt
1 1/2 C frozen butter
1/2 C frozen lard
1/2 C + 1 T (4.5 oz) ice water
1 Quart berries
1/2 C flour
1/2 C sugar
Small knob (roughly 1 T) of ginger
Juice of one lemon
Pinch of salt
2 sticks soft butter
2 1/2 C brown sugar
2 C flour
2 C oats or almonds/coconut
1 t ginger and cinnamon
1 t salt
Preheat the oven to 325ºF.
Add flour, sugar, salt, and frozen butter to a food processor. Pulse until the butter chunks are very small – about the size of a pea. Add ice water (but not the ice) and mix just until dough comes together. Remove the dough from the food processor and shape it into a ball or rectangle. Let rest for 30 minutes in the fridge.
Put all ingredients in a large bowl. Toss until mixed thoroughly – make sure to pop a few berries to add liquid to the mix. Set aside until ready to use, or refrigerate for up to 3 days.
Combine all ingredients in food process until it begins to form nickel sized balls.
Take roughly half the pie dough and roll it out on a floured surface into a circle. It should be about 2 mm thick. Gently place into a pie tin and dock the crust (poke holes in it with a fork). Add pie weights (Bob uses Navy beans).
Bake crust for 10 minutes at 325. Remove from oven and chill until cool enough to handle. Remove the weights and brush out the inside if using beans. Add filling so it’s just barely over the top – roughly a quart. Put topping on pie, and bake at 325 for 45 minutes.
Let cool and eat. Or do like I did and eat it with your hands in the car while still hot.