In the summer, I often make a refrigerated blueberry pie. The recipe calls for a graham cracker crust, and you make the filling by cooking one pint of blueberries with one cup of sugar and 3 tablespoons on cornstarch on the stove until the mixture becomes thick. It's then poured into the crust, and topped with another pint of fresh blueberries, and chilled until it's firm.
The flavor of the blueberries is delicious, but I always find that there's a pronounced corn starch flavor that detracts from the simplicity of the pie. How could I change the recipe or the technique to decrease that flavor while maintaining the firmness of the filling?
you could try some other thickeners, like xanthan gum, tapioca starch, arrowroot, or the like. not certain of the proportions, though, but i'm betting google knows.
Other than the thickeners mentioned above, sometimes I prefer the taste of cooked flour or oats to corn starch. Oats will leave everything moderately translucent if you use whole uncooked oats or will cloud the pie like flour (but solidify more) if you use quick oats.
Another touchy option that won't effect flavor: pectin. Pectin is naturally contained in blueberries, strawberries, etc. You could add some pectin for jam-making or you could precook a bunch of berries and slowly reduce them way down before adding them to more fresh berries (for texture) and baking your pie. I have done this for moderately firm jam-like sauces so it might work for pies as well. Experiment without shells so as not to waste your time. At worst you'll have a delicious ice cream topping.
I would try agar. Agar is tasteless and easy to use and as far as I know it does not contain starch. It also keeps the filling clear.
You could also try other starchy things as sago which does not have much flavor at all.
Maybe this is why blueberry pie recipes usually call for lemon juice and lemon zest? To cut the cornstarch flavor? The lemon also compliments the blueberries, but I wonder if there are any other flavorings that would have the same effect.
I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style liquid/solid mixture, top with a corn... is throwing off my search results, I am guessing perhaps there is a molten cup cake batter/dough recipe or something that can be modified to have a savory corn-bread flavor and still really stand up to baking with a liquid inside. How can I modify standard corn bread recipes to accomodate a wet filling? Am I underestimating the resilience of corn bread to not succumbing to exploding from its filling
I want to experiment with a cream pie with a nonbaked filling (containing whipped cream, thickened with gelatine - basically a flavored diplomat cream). But for aesthetical reasons, as well as a better crust-to-filling ratio, I want to try it with a lattice. But I don't have much experience with double-crust pies, so I am not sure how to make it. My first idea is to blindbake the double crust, then remove the "weights" and get the filling somehow into the pie. I normally use white beans as weights. But I am not sure how I can get them out without breaking the lattice, as they are quite
bannoffee pie, or a more giving texture. The cookbook refers to this as "a take on the Southern Classic;" so perhaps we Yanks are accustomed to wimpier pudding pies? I don't know if it was the recipe or the technique; The composition was a half cup of corn starch in a slurry with a half cup of soy milk. The recipe calls to bring 1 1/2 cup soy milk, 3/4 soy creamer, and 1 cup granulated sugar... over cold water). As I do not have a nylon whisk, I had to use a small, heat-proof flat spatula to whisk in the pot. Per prior experience with corn starch slurry, I gradually poured it in while stirring
I have made a coconut cream pie and after being in the fridge overnight, it did not set up. Is there anything I can do now to get it to firm up? The coconut flakes are already in it, so I don't think I can remove the filling to bring it to a boil again. I used 1 1/2 cups of coconut milk and 1 1/2 cups half and half, with 1/3 cup corn starch, 2 eggs and sugar. I cooked it in the microwave, stirring every 40 seconds or so for about 6 minutes total, until there were bubbles on the top of the filling. Any ideas on how to firm up this pie, so it can actually be cut into pieces?
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both cases, the program explained that alcohol made the pie dough easier to work without encouraging gluten formation the way that water would. Does anyone know where the idea of using alcohol in pie crust really came from? Was this a well-known trick, or did one of these programs invent the idea?
filling left over I ladled the remainder into a store-bought shortbread crust and that could be called Pie C and it baked concurrently on the rack below Pies A and B. Being slightly less full... to keep the crust from slumping/puffing while it baked. I left that inner pie tin in place after baking and during cooling while I prepared the filling. The filling is largely from the pumpkin pie recipe... potatoes, raisins, and minute tapioca. When it came time to ladle the filling mixture in the baked crusts I observed that crust B was definitely moister than A, I presume because the inner pie tin
I'm intending to make a raised game pie, which involves making aspic from the stock. The recipe says to make 1 pint of stock from the game bones and trimmings, herbs, root vegetables, and to whisk in a 0.4oz sachet of powdered gelatine before chilling the stock. However I'm aware that the traditional method of producing savoury jelly for pies is to use pig's trotters. How many pig's trotters should I use to produce 1 pint of aspic for a pie? Is there anything I should know that I might not have thought of?
appreciate the ingredient quality of the "all-natural" brand. My question is: how should I adapt the standard pie crust recipe to work with this kind of "healthier" graham cracker? I tried adding... brands of cracker. "all-natural" and "healhier" are claims on the packaging of the crackers. I also don't care about the sugar/fat content of the resulting pie crust; the filling has enough to make...Popular recipes for graham cracker pie crust are generally based on Nabisco Honey Maid or similar mass-market, not-really-graham-flour-crackers. Example recipe (American measurements): 1.5 cups
I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup, creme fraîche, egg, and some cognac. The taste is very earthy, somewhat buttery, and while it was nice, I didn't want the whole pie to taste like that. So I decided that a second filling would be nice. I want to make a filling..., and mixed in dissolved starch. But after baking the pie, the taste is nowhere near what I need. The biggest problem is that it isn't sour enough. Any ideas how to approximate frozen yogurt or yogurt