A funny thing happened to me in March. I received an email from a local filmmaker, Josh Hummel, who stumbled across my blog and my recipe for blueberry pie from 2012 and wanted to meet to discuss a film he was planning on making that featured—ta da! A blueberry pie!
The film, titled “The Kitchen of Ambrosia,” is brilliant; six athletes come together with ingredients to make a pie that is then shared. A runner gathers the berries, a kayaker takes the berries into the lake to wash them, a hiker goes into the woods for the maple syrup, a cyclist goes to a farm to gather wheat berries and cream, a rock climber grinds the wheat into flour, and a mountain biker goes over bumps and hills to make the butter. I spent a few hours filming this over the past few weekends and had great fun. And as you can surmise, I was the cook so I had to make two delicious tasting—and more importantly good looking–pies!
My blueberry pie is normally made with sugar, but I wanted this to be authentic to the film, so I found this pie recipe published in Bon Appétit magazine that uses maple syrup. I had wanted to practice making a lattice crust this summer, but time escaped me, so I had to do it on the fly! And it was super easy! I used these instructions, and had my phone in front of me as I followed the instructions on crisscrossing the crust. Since I was making two pies in the morning of the film shoot, I made the crust ahead of time to save on time and popped it in the fridge. You can do this too, just make sure the crust is room temperature before you start to roll it out. And of course, you don’t have to do a lattice, a “regular” crust will taste just as good!
The pie filling was delicious; I was disappointed in my crust and that the filling bubbled over a little bit, but all the athletes declared it delicious! I haven’t seen the final movie but saw a sneak peek of the rough cut and I can’t wait to be able to share this little bit of Vermont with you in the near future!
1 ½ cups all-purpose flour
½ teaspoon or so of salt
6 Tablespoons unsalted butter
4 cups fresh blueberries (about 23 ounces)
1 cup pure maple syrup
¼ cup unbleached all purposed flour
¼ cup quick-cooking tapioca
4 teaspoons fresh lemon juice
Preheat oven to 375 degrees.
For the crust: In a bowl, sift the flour and salt together. Add the butter, cut into chunks, and with a pastry blender or two forks, work the butter into the flour until it resembles cornmeal. One tablespoon at a time, add the ice water and mix until the crust melds together, and divide in half. On a floured surface, take your rolling pin, add a little bit of flour to the pin and the crust, and work it in a circle until it is about 9 inches for your pie pan. Carefully set it into a greased glass pie plate.
Combine blueberries, syrup, flour, tapioca, and juice in a bowl; toss to blend. Let stand for 15 minutes. Add the filling and repeat rolling out the crust for the top or cut for lattice. Bake pie until juice bubble thickly and crust is golden, about 1 hour. Cool pie on rack. Serve at room temperature.
MVK’s Like of the Week: Tonight’s Dinner
I read about food every single day. Whether it’s newspapers, magazines, websites, emails, cookbooks, I am always getting new ideas and inspirations. A few months back, I told you about the email the New York Time’s Food team sends several times a week. It’s great and I get lots of creative suggestions for meals that don’t take a lot of time or money to put on the table. I just loved this message last week from writer Sam Sifton. I’m going to look for some local tomatoes tonight!
Summer cooking is different from the cooking we do other times of the year. Here are some beautiful tomatoes. With a drizzle of olive oil, a spray of salt and a garnish of capers, that’s dinner, and if someone happens to have a beautiful ball of fresh mozzarella to tear apart on top of it all, so much the better. Honey, could you grab me some basil? Dinner is served. (Try doing that in February.)