If you can believe it, Food Fetish turns 3 years old today! Oh man, how much has changed for this little blog in that time. I went from using my iPhone and a free wordpress blog to learning about hosting, photography and a lot about cooking and baking. I am so thankful for each and everyone of you who has followed along, commented, requested, shared and ate with me with. Especially the ones who have put up with the food picture taking at restaurants. I wouldn’t be anywhere without y’all. To celebrate this big birthday, I decided to tackle making a pie crust. I’ve done one before, but I wanted to master making a classic one this time. I really, really, like pie. I like cake too, but PIE. What I found out is that making a pie crust isn’t nearly as hard as I thought, just like so many other recipes and techniques that I’ve tackled.
I decided to pick prickly pear as my fruit for this pie adventure. Why? Because it’s my favorite margarita flavor. And it just seems so Texan, and it’s pretty and I’ve never used it before. I also wanted to try a different look for the photos in this piece. I’ve been digging moody, fall pics like these from Bojon Gourmet. Let me know what you think!
For this recipe, you’ll need:
Pie Crust:
1 1/4 cup all-purpose flour
1/8 teaspoon salt
7 tablespoons ice cold, unsalted butter
2-3 tablespoons ice cold water
* Recipe from Whole Foods
Pie Filling:
3 cups diced fruit
1/2 refined sugar + more for sprinkling
1 egg for egg wash
Dice up the butter into small cubes. Place it in the freezer for 15 minutes. For pie crust, temperatures really matter, so make sure the butter is nice and cold.
Get some ice water. In a bowl, combine the flour and salt. Add ice cold butter cubes.
Toss them into the flour.
Add two tablespoons of water and begin folding the butter and flour together. Add water one tablespoon at a time until it comes together in a ball. It may take a few minutes but that is ok. It is ok if there are still little butter cubes in the pie crust.
After the crust forms a ball, place in the freezer for 30 minutes to chill some more before rolling it out. While the dough is chilling, dice up the fruit.
Prickly Pears are the fruit on top of cacti. They come in two different colors, green and bright pink. The green ones of larger seeds, while the pink ones have a softer flesh.
i used equal parts pink to green for this recipe. The pink ones along would be too soft for this pie. The green ones add some more stable fruit for the pie.
Combine sugar and fruit together. Stir it together.
The sugar will dissolve into the fruit juices and the pink ones will make a sauce.
Now it’s time to roll out the dough.
The best thing about a galette, is that you get all the pie flavor and buttery crust, without have to worry about making it all perfect.
Spoon the fruit filling into the middle of the crust.
Gently fold the edges of the pie over to form the crust.
Gorgeous!
In a bowl, whisk an egg for the egg wash. This will give the crust a nice sheen.
Brush the egg wash over the edges of the crust.
Sprinkle a little extra sugar all over for a little something extra sweet. Finally, place the pie on parchment paper and bake for 35-45 minutes at 350 degrees, or until the crust is a nice golden brown.
Let pie cool, then serve it up!
It’s that easy! I am going to work on my pie game this fall, but I think this will be go-to recipe for me.
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Happy Birthday!
I love that you’re going to get your pie game on this fall. I’m working on learning how to bake cakes! So now you’ve inspired me to try making pies as well! 🙂
The seeds of the cactus pear are not chewable, but you don’t mention anything about removing seeds. I made a galette, but the seeds are simply inedible. We have to pick them out.
Please talk about removing the skins or the stickers and seeds of the prickly pear. I am at a loss as to how you prepared the fruit in this dish. Did you leave the skin on?