Can I Still Cook Like a Top Chef: Blueberry Pie

Another stellar guest this week, with Marc Thuet and his wife, Bianca Zorich of Thuet Fine Foods (Conviction, Petite Thuet) judging the quick fire challenge, which fittingly saw the remaining judges making a savoury and sweet pie. Carl got back in the compeition this week with his blueberry and peach pie and his duck fat crusted quiche, gaining him a quick fire win.

The elimination challenge saw the chefs paired up with Top Chef Canada Season One chefs Connie, Rob, Dustin and Francois. Dustin’s smile lightened the mood in the kitchen as they were making ” haute couture” dishes for “50 fashionistas” at the Shops at Don Mills. This challenge seemed a bit weak, they weren’t really given any direction besides make it look pretty. They also dropped the ball with the judge for this challenge, who is Jennifer McLagen? I get she is a food stylist, but hello Top Chef Canada producers! We have this fashion journalist who has travelled the world covering fashion for the past 30 years, you may know her… Jeanie Becker? Come on! This would have been a perfect challenge for her to judge.

In the end Carl won the $10,000 for his geometrical European Sea Bass, and David “the risk taker” got sent home with his beautiful, but not so tasty, Japanese inspired dish. Leaving Carl, Trevor and Jonathan in the final. I guess in the end taste is what matters most.

This week I’m going to make blueberry pie… from scratch. The last time I did this was culinary school, six years ago. But I overcame my fear and went for it.

Blueberry Pie
Pastry:
3 cups pastry flour
1 cup shortening (or butter)
125 ml cold water
¼ tsp salt
3 tsp brown sugar

1. Sift pastry flour and cut shortening into small cubes. (make sure shortening is as cold as possible)
2. Place flour and shortening in food processor and pulse until you see a cornmeal texture.
3. Disolve salt and brown sugar in cold water and slowly pour it into flour/shortening mixture. Pulse again for about 15 seconds.
4. The dough will be crumbly, but that’s okay. Just place on a floured surface and pinch together until it resembles a ball of dough
5. Wrap the dough in plastic wrap and chill the dough in the fridge for at least 30 minutes.
6. On a floured surface roll the dough into a circle shape (so that it fits your pie plate) at about ¼ of an inch thickness.
7. With the rolling pin, place the dough in the pie plate. Cut off the excess dough from the edges of the plate.
8. Place in fridge while you make the blueberry filling.

Blueberry Filling:
4 cups fresh blueberries
½ cup white sugar
2 tbsp corn starch
½ tsp cinnamon
½ tsp nutmeg
2 tbsp lemon juice

1. Combine all dry ingredients (sugar, cornstarch, cinnamon, and nutmeg) in a bowl
2. Add blueberries and gently stir so the blueberries are coated
3. Add lemon juice and gently stir again.

The Pie:
1. Preheat the oven to 400 F
2. Pour the blueberry filling into the chilled pie crust
3. Place in oven for 20 minutes
4. Reduce heat to 350 F and place the pie back in the oven for 40 minutes
5. Let cool for about 20 minutes and then serve

The Results:
This is definitely the best pie I’ve ever made. Everyone loved it, and I think it would make Thuet proud! (Okay maybe not, but a girl can dream) By the way, you can add any filling you want to the pie crust. Make sure to check out the FaceBook page for extra pictures this week

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One thought on “Can I Still Cook Like a Top Chef: Blueberry Pie

  1. Pingback: Happy Thanksgiving: Apple Pie « Jen's Recipe Box

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