Sweet Blueberry Buttermilk Pies with Chamomile Cream.
You know how some people are really good at making pies? Well, very surprisingly, I seem to be one of those people. And yes, that means the crust too. Yeah, I have to say, I nailed the crust. I think that I’ve had so many people tell me so, that after a while I actually started to feel proud of my crust making abilities. Trust me, I am not typically one to talk myself up, BUT this pie, and even this pie from last summer, are just perfect (I almost never feel that anything I do is perfect!). Granted, I cannot make a pie look incredibly gorgeous with a fancy crust and all, BUT I can make it taste really good, which is really what’s most important, right???
Seeing as it is Friday, you have to know that these sweet blueberry buttermilk pies with chamomile cream must be pretty good. If you have been reading the blog for any amount of time you know that Fridays are almost always reserved for chocolate…serious chocolate. I am talking cakes, cookies, bars, ice creams and even doughnuts.
Therefore, this chocolate free pie must be REALLY awesome.
Ok, so let me fill you in on my secret to this pie. First things first, I do not chill my crust. I know, all the experts and culinary school grads out there are frowning down on me right now. But here’s thing, whenever I take chilled pie dough out of the fridge, I have the hardest time rolling it out. Even if I let it sit on the counter for 15 minutes or so, it always cracks and tears on me. So one day I just didn’t put my dough in the fridge and rolled it right out. SO MUCH EASIER.
Here’s what I did do though. Once I had the pies fully assembled, THEN I put them in fridge. I am telling you, this works so well. You just leave your already assembled pies in the fridge for an hour or two and then bake. Simple as that, and in turn you’ll get a perfect crust. You are still chilling the dough, just at a different time, and I promise you, it makes the whole pie making process so much less stressful. Of course, this makes me so happy since baking should be fun!
And that’s really my only secret, but it’s a good little secret. The filling is pretty simple. It’s not overly runny, but still so juicy. It’s also, not very sweet, which I personally really like. It allows the berries to shine through. If however, you prefer a sweeter pie, just up the sugar to maybe 3/4 cup or even 1 cup if you like it real sweet. Totally up to you.
Oh and the cream?!? It is chamomile tea infused and it’s the perfect light flora accent to these pies. Kind of in love with it.
Ok, and in true Tieghan form, onto a new and random subject…
If you follow me on snapchat and Instagram than you know we finally got the goats and they are my new favorite thing in the world. Honestly, these little girls which Asher has yet to name (but she tells me to assure you all that she is working hard on finding the perfect names) are the cutest, most kind little animals. I already want more…
Should I do a post on them? Full of photos? Would you guys care? I’ll add a photo at the bottom of this post so you can see how cute they are!!!
And finally, I just have to tell you about the fact that I woke up at 3 AM last night screaming because I was positive there was an animal crawling on me. Yes.
I jumped out of bed, still screaming and flapping my hands like a crazy person, flipped on the lights and saw nothing. I figured it was under the bed or worse, the blankets. But I looked, liked a chicken, with my eyes half-open and my body as far away from the point of contact as possible and found nothing. I even went downstairs, looked and nothing. Yeah. So it must have been a dream. Either that or the thing is still in my house and I have not seen it yet.
To say that I am afraid to go to sleep is an understatement…
But since I got like three hours last night, I am dead tired.
I think I need more pie.
Sweet Blueberry Buttermilk Pies with Chamomile Cream.
- 1/3 cup almond flour
- 1/4 cup coconut sugar or brown sugar*
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 cup chilled unsalted butter cut into pieces, 2 sticks
- 1 large egg yolk
- 1/3 cup cold buttermilk plus more if needed
- 4 cups fresh or frozen blueberries I used about 4 cups
- 1/2 cup coconut or brown sugar*
- 1/4 cup cornstarch
- 1 tablespoon vanilla extract + 1 vanilla bean seeds removed (vanilla bean optional)
- 4 tablespoons salt butter softened + cubed
- 1 egg beaten
- 1 cup heavy cream
- 2 tablespoon chamomile tea packs or 1 loose chamomile tea
- 1 tablespoon honey or powdered sugar
- 1 teaspoons vanilla bean or 2 pure vanilla extract seeds only
- Place the almond flour, granulated sugar, salt, and all-purpose flour in a large bowl. Add butter and use your fingers to break the butter into the flour until mixture resembles small peas. Whisk egg yolk with 1/4 cup cold buttermilk in a small bowl and then add the egg mixture to the flour mixture. Mix with a wooden spoon, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok). Gently knead dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide dough in half. Shape each piece into a circular disk. At this point you can cover the dough and place it in the fridge for up to one week OR continue on with the recipe...yes, no chilling needed!
To make the pie
- Grease an 8-inch pie plate or 4 mini pie plates.
- Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared pie plate (OR cut 4 smaller circles for mini pies). Lift up the edges and allow the dough to sink down into the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Now grab the remaining disk of dough and roll it out onto a lightly floured surface to a 12-inch round (or 4 smaller rounds). Transfer to a parchment-lined baking sheet. Set aside.
- In a large bowl toss together the blueberries, coconut sugar, cornstarch, vanilla extract, vanilla bean seeds and butter. Toss well to coat making sure everything is well mixed. Spoon the filling into the prepared pie plate or plates. Make sure to scrape in all the good juices left in the bowl!
- Grab the reserved pie round(s) and place overtop of the blueberries. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust. You can crimp fancy or crimp simple...I went with simple and used a fork.
- Brush the top crust with the beaten egg and then, using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, at least 1 hour or up to 2 days.
- Preheat the oven to 350 degrees F.
- Place pie or pies on a baking sheet and bake until juices are bubbling and crust is deep golden brown, about 40-50 minutes (the mini pies cook in about 30 minutes). If the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool slightly before cutting.
- Add 1/2 cup of cream to a small sauce pan and bring to a low bowl. Add the tea bags, remove from the heat, cover and steep for 20 minutes. After 20 minutes, squeeze any of the cream out of the tea bags. Place the cream in the fridge to cool for about an hour.
- Once the cream is cool, add it to a large bowl along with the remaining half cup of cream. Using an electric mixer, beat on high speed until soft peaks form. Beat in the vanilla and honey until combined. Store in the fridge until ready to serve.
Yes, more pie for sure. Pie cures all right?!? Like even my giant vermin dreams? I hope so.
Arn’t they cute?!?