Blueberry Cardamom Pie

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There isn’t much that feels more summery to me than a crispy-crusted juicy-centered blueberry pie. This particular recipe is one that has been a go-to in my recipe notebook for the past 5 years. I’ve been meaning to get it up on the blog so all of you can enjoy it too, and I’m glad I finally stopped procrastinating so y’all can enjoy it, too!

Roasted Sugar

This method requires white, granulated sugar. Cane, raw, or semi-refined sugars do not work as the granules are coated in molasses which may cause the sugar to burn or clump in the oven.

To make Roasted Sugar:

1. Heat oven to 320°.
2. Fill a ceramic or glass baking dish 2-inches deep with white granulated sugar. Place in oven and roast, stirring every 30 minutes, until sugar is a light tan, about 2 hours.

Want to know more? Here’s a more detailed recipe and how-to from Food52!

When retesting to confirm final measurements and times for this recipe, I decided to see if there were any ways I could improve the overall enjoyment of this pie without changing its flavor profile. I opted for using Roasted Sugar instead of plain granulated sugar. What this did for the overall flavor of the pie is remarkable while staying subtle. It essentially builds a strong foundation of flavor without stealing the spotlight from the fruit and cardamom. Using Roasted Sugar isn’t going to give you a noticeable flavor burst like adding almond extract or something similar would, but instead it adds a rich, slightly nutty sweetness to the pie versus simply increasing the glucose content and making it just plain ‘ole sweeter.

If you’re saying “Um, what are you even talking about, you can roast sugar?” the answer is “I know, it sounds weird, but yes!” Essentially, you are slowly caramelizing the sugar particles in the oven, while keeping them in their pantry-stable granulated form. Typically, this flavor is introduced to sweets by cooking sugar into a form of caramel on the stove top. But, this changes the molecular structure of the sugar and it can’t always be used in the same ways granulated can. Roasting the sugar brings out those same flavors while keeping the sugar in a form that can be creamed into fats for cakes and cookies, or used as it is here: stirred into the filling and worked into the pie crust.

In regards to the other maybe-weird ingredient in this pie: If you aren’t familiar with cardamom, it’s definitely a spice worth keeping in your pantry. (Confession, I first typed that as “panty” and I think it was really funny, so I’m sharing.) You can find already ground cardamom pretty easily in grocery stores these days. If you don’t think you’ll use it often, opt for buying the seeds (not the pods), and grind them when you’re ready to cook with it. It’ll taste much better. Penzey’s has the most flavorful cardamom in my opinion. (BUT, you should try Diaspora Co.’s heirloom cardamom when it’s on the market in August!)

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blueberry cardamom pie

Makes 1 (9-inch) pie

• ¾ cups Roasted Sugar* (see above)

• ⅓ cup tapioca flour

• 4½ cups fresh blueberries

• 1 tablespoon fresh lemon juice

• 1½ teaspoon ground cardamom

• Classic Pie Dough (recipe follows)

• 1 large egg, lightly beaten

1. Preheat oven to 425°.

2. In a large bowl, whisk together sugar, tapioca flour, and cardamom. Mix in blueberries, lemon juice, and vanilla. Set aside.

3. Let pie dough stand at room temperature for 10 minutes. (This softens the dough slightly, so it’s easier to roll.) On a lightly floured surface, roll one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fill with blueberry mixture.

4. Roll second disk of dough into a 14x9-inch rectangle. Cut dough into 2-inch-wide strips. Arrange strips in a lattice design on top of filling. Trim dough to extend 1 inch beyond edge of pie plate, if necessary. Fold edges over, pressing to seal, and crimp as desired. Brush with egg, and sprinkle lightly with additional sugar, if desired.

5. Bake for 10 minutes. Reduce oven temperature to 375°, and bake until crust is golden brown and filling is bubbly, 45 to 50 minutes. Let cool for 2 hours before serving. Store pie covered at room temperature for up to 2 days.

Classic Pie Dough

Makes 1 (9-inch) double crust pie

• 2¾ cups all-purpose flour

• 2 tablespoons Roasted Sugar*

• ½ teaspoon kosher salt

• 1 cup cold unsalted butter, cubed

• ⅔ cup ice water

• 1 tablespoon bourbon

1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until largest pieces are the size of almonds.

2. In a small bowl, stir together ice water and bourbon. Using a fork, stir in ½ cup ice water mixture until a shaggy dough forms. Add additional ice water, 1 tablespoon at a time, as necessary. (Dough should be shaggy, but still look somewhat dry.)

3. Turn out dough onto a lightly floured counter, and shape into a disk. Cut in half and shape again. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Pie dough can be double wrapped and frozen in freezer bags. Just thaw in fridge for 24 hours before rolling. Frozen dough is best if used within 4 months.

*Regular granulated white or cane sugar can be substituted in either recipe, if desired.

Blackberry Glazed Green Beans

Blackberry and rosemary has long been a favorite flavor combination of mine. I’ve combined them into pies and jams on multiple occasion, as blackberries lend themselves towards sweets so easily and rosemary adds a surprising yet delicious savory note. But, I’ve been wanting to explore using them in a savory fashion. While legumes and fruit may not be the most immediate pairing that springs to mind, it’s a delicious one. These two summer treats have a short overlapping harvest period so add them to your next cookout or Sunday supper plans.

The beans in this dish are cooked until they’re crisp tender - the perfect way to eat them in my opinion - and get a sweet glaze from sticky blackberry jam. Fresh berries add pops of juicy flavor and the addition of balsamic vinegar, salt, and rosemary helps round everything out. This side dish is perfect serving alongside grilled chicken or pan seared fish.

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Blackberry Glazed Green Beans

Makes 4 to 6 servings

• 2 tablespoons butter or oil

• 1 large shallot, thinly sliced

• 2 fresh rosemary sprigs

• 1 pound fresh green beans, stem ends snipped

• ¼ cup blackberry jam

• 2 tablespoons white wine or water

• 1 tablespoon balsamic vinegar

• ½ teaspoon kosher salt

• Pinch red pepper flakes

• Handful fresh blackberries (optional)

• Ground black pepper
  

1. In a large skillet or enameled cast-iron braiser over medium heat, melt butter. Add shallots and rosemary; saute for a few minutes until shallots begin to soften. Add green beans and cook, covered, stirring occasionally for 3 minutes.

2. In a small bowl, whisk together jam, wine, vinegar, salt, and pepper flakes. Pour over beans and stir to coat. Continue cooking, stirring frequently until beans are crisp tender and sauce thickens to a syrupy consistency, about 3 minutes. Toss in fresh blackberries, if desired, and cook for another minute. Remove from heat. Finish with freshly ground black pepper and serve immediately.

Strawberry Sugar Cookies

Strawberry Sugar Cookies

Makes 15 large (¼-cup) cookies or 42 (1½-tablespoon) small cookies

• 1 cup salted butter, softened (alternatively, use unsalted + ½ teaspoon kosher salt)

• 1½   cups granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• ¼ teaspoon almond extract

• 2 cups all-purpose flour

• 1 teaspoons baking soda

• ½ cup pink sprinkles (optional)

• ½ cup dark chocolate chunks or chips (optional)

• 1 (1.2-ounce) bag freeze-dried strawberries (about 2 cups)

1. Preheat oven to 350*. Line both a large and small baking sheet with non-stick parchment paper. (For the smaller pan, choose one that will fit in your freezer.)

2. In the bowl of a stand mixer with the paddle attachment, beat butter and sugars at medium speed until light and fluffy (about 2 minutes). Add egg and extracts. Beat for 1 minute at medium speed, scraping sides of the bowl as needed.

3. In a bowl, whisk together flour, baking soda, and salt (if using). With mixer on low, slowly add flour mixture, beating just until combined. Scrape sides and bottom of bowl. Add sprinkles and chocolate (if using), and mix until combined. Stop mixer. Fold strawberries into dough by hand with a stiff spatula.

4. Using a ¼ cup or 1½ tablespoon spring loaded scoop, scoop dough onto small lined baking sheet. (Dough balls can be touching.) Freeze for 15 minutes. Place dough balls on the lined large sheet 3 inches apart.

5. (Dough can be baked in batches, if needed. Store in fridge tightly wrapped, and freeze just before baking. Dough will keep up to 3 days in fridge or 2 months in freezer.)

6. Bake small cookies for 8 to 10 minutes and large cookies for 14 to 16 minutes, or until edges are golden brown and center is mostly dry in appearance. Let cookies rest on pan for 5 minutes; transfer to a cooling rack to cool completely.  

Butternut Squash Rose Quiche

Butternut Squash Rose Quiche

• Rosemary Pie Dough (recipe below)

• ¼ to ⅓ pound butternut squash shavings (see How To below)

• 2 tablespoons butter

• 1 cup roughly chopped mushrooms

• 1 small leek

• Kosher salt

• Ground black pepper

• ⅓ cup shredded or crumbled cheese (anything works!)

• 4 large eggs

• ¼ cup milk

Preheat oven to 425°.

Roll pie dough into a 12-inch circle. Place in a 9-inch pie pan and trim edges to extend 1 inch beyond the rim. Tuck edges under and crimp. Freeze while making rosettes.

Roll one or two strips of butternut squash together like a cinnamon roll. Depending on the tightness of your roll, you’ll need 35 to 40 roses. Place roses to the side.

Place pie pan on a rimmed baking sheet and line pie dough with parchment paper. Fill with pie weights or dried beans. Bake for 10 minutes. Reduce oven temperature to 350°.

In a large frying pan, melt butter over medium-high heat. Add mushrooms and cook until lightly browned, about 5 minutes, stirring frequently. Add leeks and cook until tender, about 4 minutes. Season with salt and pepper. Carefully remove parchment and pie weights from crust. Spread mushroom mixture in the bottom of the crust. Sprinkle with cheese. Place butternut squash roses on top, open end facing up some space between them.

In a large bowl, whisk together eggs, milk, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Carefully pour egg mixture into pie. (try pouring between the roses to keep the tops from being covered with egg.)

Bake for 45 to 50 minutes, or until edges of crust are golden brown and center is firm and set. Serve immediately.

Rosemary Pie Dough

• 1 ½ cups all-purpose flour

• 1 teaspoon sugar

• 1 teaspoon powdered dried rosemary

• ½ cup cold salted butter, cubed

• ⅓ cup ice water

In a large bowl, mix together flour, sugar, and rosemary. Toss in butter cubed. Cut in using a pastry blender or use your hands by pressing cubes between your thumb and pointer finger. Continue until butter pieces are small, about the size of a small lima bean. Pour water over flour mixture and slowly fold in using a fork. Continue until a shaggy dough forms and only a small bit of flour remains loose and crumbly.

Shape dough into a disk, folding dough over itself a few times if needed, and wrap tightly in plastic wrap. Chill for 1 hour or up to 2 days.

How to Make Butternut Squash Roses

Using a vegetable peeler, remove outer skin of squash. Working from one end to the other, shave long strips of squash. Place a piece of squash flat on your cutting board and roll tightly from one short end to the other. Place roll on the end of another strip and roll the strip around it. Repeat until enough roses have been made to cover the pie’s bottom.

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Meyer Lemon Snowballs

If you’re looking for a last minute holiday cookie recipe, these snowballs are perfect. These little almond shortbreads flavored with Meyer lemon and tossed in powdered sugar are simple to make and last for several days if stored in an airtight container. If you don’t have Meyer lemons, you can substitute with your favorite citrus. Or, for more “festive” flavor, sub the tablespoon of lemon juice for bourbon and add a few fresh grates of nutmeg to the batter and over the top of the sugar coated cookies. (Eggnog snowballs? Heck yeah.)

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Meyer Lemon Snowballs

Makes about 36

• 2 cups all-purpose flour

• 1 cup almond flour

• ½ teaspoon kosher salt

• 1 cup unsalted butter, softened

• 1/4 cup sugar

• 1 tablespoon Meyer lemon juice

• 1 ½  teaspoons Meyer lemon zest, plus more to garnish

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 2 cups powdered sugar

Preheat oven to 325º. Line a baking sheet with parchment paper.  

In a large bowl, whisk together flours and salt. 

In the bowl of a stand mixer with the paddle attachment, beat butter and sugar until smooth and fluffy, about 3 minutes. Add lemon juice, zest, and vanilla and almond extracts. Beat just until combined. 

With mixer on low speed, slowly add flour mixture. Beat until dough forms and becomes the consistency of playdough, about 20 seconds after all flour is added. Roll dough into 1 inch balls. (Using a 1½  tablespoon spring loaded scoop works wonders for this.) Place dough balls on baking sheet 1-inch apart. 

Bake for 16 to 18 minutes, or until edges begin to brown and dough does not look wet. Cool for 5 minutes. Roll cookies in powdered sugar and set on a wire rack to cool completely. Toss in powdered sugar again once cool. Top with lemon zest, if desired. Cookies will keep in an airtight container for up to one week.