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This Week’s Pie Video Hint:

That will be sold at The West off Union & Powers st in Williamsburg, BROOKLYN

Post Road Pumpkin Pie

Crust:

2 2/3 cup all purpose flour

1 stick of crisco baking stick (or 1 cup of crisco vegetable shortening)

½ tsp of salt

1 tbls of ginger powder

1 tbls of white sugar

6-10 tablespoons of cold water

Mix all dry ingredients, then mix in crisco with a pastry cutter, the add water.

Kneed dough and form into round disc, cover with flower and plastic wrap and chill.

Roll out dough and lay in pie dish, refrigerate 20 minutes and then line pie crust with tin foil or parchment paper and use pie weights or beans. Flash bake 5-10 minutes at 350 deg.

Take out pie and turn up oven to 425.

Filing:

16 oz Libby’s Pumpkin Filling

¾ cup of sugar

1 ½ tsp of cinnamon

3 tsp of chopped fresh ginger

½ tsp of all-spice

2 large eggs

12 oz can of evaporated goat milk

Mix dry ingredients in a small mixing bowl.

Beat 4 eggs until frothy, and add pumpkin and dry ingredients. Mix thoroughly

Slowly add evaporated milk.

Pour mixture in flash baked pie shell and bake at 425 for 20 minutes and lower temp to 350 until you can stick a fork in the middle and it comes out clean. about 45 minutes.

Midwest Blackberry Pie

Crust:

2 1/3 cup of flour

¼ tsp of baking soda

¼ tsp of salt

4.5 oz of cold cubed cream cheese

13 oz of cold cubed butter

3 tablespoons of heavy cream

1 tablespoon of cider vinegar

Using a pastry cutter mix dry ingredients. Then add cream cheese, blend with pastry cutter. Then add butter, blend with pastry cutter. Then add wet ingredients and blend until dough starts to form. Lay out on a floured surface and kneed the dough until it stays together. Separate into bottom and top crusts and wrap in plastic wrap and chill.

Roll out using floured plastic wrap and floured surfaces. Top crust cut out with cookie cutters and dusted with egg mixture.

Filling:

12 oz of Fresh, ripe blackberries

½ cup of dried cherries

4 chamomile tea bags

1 tablespoon of honey

1/3 cup of raw sugar

¼ tsp of ginger & Cinnamon

½ tablespoon of vanilla extract

1/3 cup of flour

Brew  1 cup boiling water with 4 tea bags of Chamomile tea. Pour in honey into tea. Pour cherries and soak for about an hour. Drain and set aside or chill.

Toss Blackberries with vanilla, cinnamon, ginger and flour. Mix in cherries with a wooden spoon being careful not to break the blackberries. 

Bake pie for 1 hour at 375 degrees.

This pie will be sold this weekend at 379 Union Ave in Williamsburg. Also for a chance to win this pie come play 90s trivia at the west (same place) tonight at 9pm.