Humble Pie- Huckleberry Pie with Hazelnut Struesel

Ahoy Foodies!

When my husband Mr. Tofu talks about our early courtship, he likes to tell the story about the day he took one of my homemade pies to work.  He put it on the break room table and co-workers flocked. One particularly astute pie-loving colleague took a bite, smiled at Mr. Tofu and said, “This is pretty much the best dating experience for you ever, isn’t it?”

Which is funny, because I’m not even good at pies.   I fall down when it comes to the crimping part, every time. My crust is flaky, my fillings divine, and I dare say I’m a struesel specialist. But when it comes to the edges, my pies are not perfect, they’re shaggy as hell.  I end up apologizing for my crimping and every time Mr. Tofu looks deeply into my eyes and says, “Hon, it’s fine. It’s perfect. It’s the best pie I’ve ever had.” Sigh. He always does that,  assures me when I’m freaking out because it’s not perfect. 

But come to think of it,  that’s a good part of why I married the guy. Who doesn’t need that assurance now and then? Especially when it comes to pie dough. That’s why Shauna James Ahern has decided to put all of the blogosphere’s pie dough fears to rest with this pie e-event. Well, I can’t really coach you on perfect crimping technique (see the photos), but what I can do is give you a really kick-ass huckleberry pie recipe and some pie dough tips.

In this recipe, I use pie filling from Packard Orchards and Bakery, a nice stop on the stunning Hood River Fruit Loop here in Oregon. They are also at farmer’s markets around Portland, and if you call them in advance, I’m sure they’d be happy to bring some huckleberry filling with them to the next farmer’s market.

Huckleberries are wild, tiny, and they’re only around for a fleeting week or so in summer. They also cost a mint when they are around.  Add all this up, and I don’t feel too bad using a pre-made huckleberry pie filling. Packard’s pie filling is a really good choice–full of the sweet, grapey, blueberry flavor that only my favorite berry can deliver.

And as for the crimping? Well, Mr. Tofu swears the crust is just fine. That’s good enough for me.

Huckleberry Pie with Hazelnut Streusel Topping

Makes 1 8 to 9-inch pie

For the pie dough (makes dough for  two 9” pies):
2 ½ cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
8 tablespoons vegetable shortening, chilled
12 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
6-8 tablespoons ice water
For the streusel:
3 tablespoons all-purpose flour
3 tablespoons firmly packed brown sugar
4 teaspoons sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch salt
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1/3 cup old fashioned rolled oats
1/2 cup toasted hazelnuts, skinned and chopped 
Half of a 32-ounce jar huckleberry pie filling

 

 In a food processor, pulse the flour, salt and sugar until combined. Add the shortening and process until it looks like coarse sand, 10 seconds. Add the butter pieces  and pulse the food processor on and off until you’ve got coarse meal….no butter pieces larger than the size of a pea.
 In a medium bowl, mix the flour-butter mixture with 6 tablespoons of water and toss with a fork. Add 1 tablespoon of water at a time until the dough just come together, about 2 more tablespoons. Divide the dough into 2 discs, wrap them in plastic and chuck them in the freezer for 30 minutes.
Return the food processor work bowl to the processor and pulse the streusel ingredients until you have a coarse, crumbly texture. Keep in the refrigerator until ready to use.
Preheat oven to 350 degrees F. Very lightly flour a work surface and roll one disk of dough into a 11-inch disk. Carefully center the dough over a pie plate. Tuck in the dough hanging over the sides of the pan to make a double-thick edge all the way around the edges of the pan. The crimping is up to you. 
Fill the pie with the filling to within 1/2 inch of the top of the pan. Sprinkle with the streusel and freeze the pie for 15 minutes to set the crust. Place the pie on a rimmed baking sheet and bake until the crust is golden brown, about 45 minutes. Serve warm, with ice cream on the side.
PIE DOUGH TIPS
 Keep shortening in the refrigerator at all times to make sure it’s chilled thoroughly.
 If you undermix, the crust will shrink when you bake it and be crackly.
 If you overmix, the dough will be crumbly and hard to work with.
 Too much water and the gluten will overdevelop, making the crust tough.
Don’t use too much flour when rolling it out, it dries out the dough and toughens the dough.
 
 

 

9 Responses to “Humble Pie- Huckleberry Pie with Hazelnut Struesel”

  1. July 7, 2011 at 3:48 PM #

    Absolutely gorgeous! This is the prettiest pie I ever did see!

  2. July 7, 2011 at 7:31 PM #

    Thanks, Kayla! New lens, maybe a little fuzzy, but I guess we got the point across ;)

  3. July 9, 2011 at 6:50 PM #

    That is one beautiful pie. From the looks of it, it’s already getting eaten up fast. I have a sweet treat linky party going on at my blog till Monday and I’d love it if you’d come by and link your pie up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

  4. July 11, 2011 at 6:59 AM #

    Ivy, that pie is gorgeous! I am so glad you made it. And come visit. I can show you how to crimp!

  5. August 1, 2011 at 4:00 PM #

    Such a beautiful pie! This would never last long enough to photograph around here…gorgeous :)

  6. August 1, 2011 at 6:57 PM #

    Beautiful! I have pie crust drama as well – I think it’s that I’m too excited to bake the darn thing so we can eat!

  7. August 8, 2011 at 3:39 PM #

    Shauna, Thanks for inspiring me to share my pie dough shortcomings. It’s always a really tasty crust…just not pretty. Magic of Spice and Season with Reason, thanks for stopping by and drooling!

  8. September 28, 2011 at 2:37 PM #

    Ivy, As someone who made quiche last night before reading your pie dough tips, I am glad you put them up there. Never would have thought to refrigerate the shortening. Thanks!
    Katherine (www.eggton.com – a blog about moving to Alabama and cooking dinner).

  9. September 28, 2011 at 4:43 PM #

    You’re most welcome, Katherine! Just the other day my husband asked me why on EARTH there was a can of Crisco in the freezer.

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