This recipe comes to us from Chef DJ Olsen of Lou Wine Bar in Hollywood.
Keep reading for the recipe…
Pâte Brisée (AKA American Pie Dough)
Yield: enough for (2) 10” dbl. crust pies
Keeps: 3 days, wrapped in plastic and refrigerated; frozen, keeps up to 4 months
18oz AP flour (roughly 4 cups; we use King Arthur brand)
13oz unsalted butter (83% European-style; we use a commercial brand from Vermont called Beurremont)
good pinch kosher salt
10T iced (cold) filtered or bottled water
1. If using cup measure, loosen compacted flour by hand first before measuring
2. Cut butter into 1oz squares
3. Place butter squares, then flour, then salt in work bowl of a food processor fitted with a steel blade
4. Pulse 15-20 seconds, until butter is well-cut into flour and mixture looks grainy
5. Transfer mixture to a standmixer fitted with a paddle attachment
6. With mixer running, med. slow speed, slowly drizzle in water side to side
7. Continue mixing until dough forms into a ball and begins to cling around the paddle (20-30 sec.)
8. Remove dough from paddle, form into a round ball, divide into 4 parts of equal weight
9. Lay each dough portion on plastic wrap, press each into a round; wrap tightly
10. Refrigerate wrapped doughs minimum of 1hr. (best, overnight) before rolling
Pie, Crimson – Blueberry Cranberry
Yield: 1 pie, 12 servings
Keeps: 2 days at most
1/2 recipe pâte brisée, divided into two equal weight parts, formed into 3/4” thick disks
1/2 small Valencia or Navel orange (unpeeled), cut into pieces, seeds removed
24oz fresh blueberries, or frozen wild blueberries (thawed)
12oz fresh cranberries
1-1/2C granulated sugar
1/4C AP flour mixed with 1/4C granulated sugar
2T unsalted butter, cut into small shards
whole milk, to paint crust with
sugar for dusting crust
PRODUCTION (400° still oven)
1. Pulse orange in food processor until finely chopped.
2. Transfer to heavy medium saucepan. Add blueberries, cranberries, 1-1/2 cups sugar and cornstarch.
3. Boil mixture over medium-high heat, stirring constantly, until thick (about 3 minutes). Cool completely.
4. Meanwhile, roll one portion pie dough on lightly floured surface, into 1/8” thick, 11” disk.
5. Transfer to 10” glass pie plate. Distribute dough evenly around plate, pressing dough into corners.
6. Cover bottom of pie dough with 1/2C flour/sugar mixture.
7. Place berry filling into pie, mounding fruit slightly in center. Dot filling with butter. Chill while rolling top.
8. Roll 2nd pie dough on lightly floured surface, into an 1/8” thick, 11” disk.
9. Paint edge of first pie dough with a little water
10. Lay second pie dough atop first. Press two doughs together to seal.
11. Fold top dough under bottom dough. Crimp edge to make decorative border.
12. Brush top of pie with milk; dust with sugar.
13. Make several decorative slashes in top crust to allow steam to escape.
14. Place pie on 1/2 sheet pan. Bake until crust is golden brown (about 50 minutes).
15. Cool on rack minimum 1 hour before cutting.
Pie will cut more cleanly if you subsequently let it sit another 4-6 hours, or refrigerate it until thoroughly chilled. If refrigerated, bring back to room temperature before serving. Cut pieces can be re-warmed in 350° oven (3 min.). Serve pie with a scoop of vanilla ice cream.