Chocolate Covered Strawberry Pie

I have news for you. Apparently I’m the worst pie blogger ever. Today is a big holiday in the pie world and I had no clue.

pre baking

It’s National Pie Day…according to my reliable sources at nationaldaycalendar.com. (Because I guess 3.14 is not celebration enough for this high maintenance dessert). Continue reading “Chocolate Covered Strawberry Pie”

Nutella Pie | via Pies Before Guys

Nutella Pie

Hap-pie pi day, friends! Hope your day has been filled with lots of pie (sweet, savory, pizza…whatever floats your boat).

No shame: I had pizza for lunch and dinner, plus pie for dessert.

Nutella Pie | via Pies Before Guys

In honor of Pi Day I have a new *delicious* recipe. But first…there’s some Nutella controversy out there, so let me start with this: I have no illusions that Nutella is “healthy.”

But it’s delicious.

So YOLO, I’m eating it. And I’m eating it in this delicious pie because it tastes good on everything. Continue reading “Nutella Pie”

7 "Pi Day" Hot Spots in Chicago | via Pies Before Guys

7 “Pi Day” Hot Spots in Chicago

This is not a drill…Pi Day (aka the best day of the year) is one week away. I’m counting down these next seven days with seven Chicago hot spots for Pi Day.

Hero-Pi-Day-2

If you live under a rock don’t know what Pi Day is: it comes around on March 14th every year.

3.14…March 14th…get it?

Speaking of pie…I’ve rounded up all the details you need to get your pie fix in the Chicagoland area. Naturally, I plan to eat pie for every meal on 3/14, and I encourage you to do the same. Here’s your inside scoop: Continue reading “7 “Pi Day” Hot Spots in Chicago”

Chocolate Pie Crust

Happy National Pie Day! It’s the perfect excuse to eat pie for dinner so I hope you’re celebrating accordingly. But can we talk about pie crust for a hot second?

We all know that a buttery, flaky crust is the secret to a perfect life pie. It’s the unsung hero if you will. Now let me blow your mind for a moment…we’re adding chocolate to that masterpiece.

Crust-Pan-2-New

Yes. You heard me right: Chocolate. Pie. Crust. and just in time for Valentine’s Day.

What better way to say, “oh hey, you’re cute” than with a chocolatey pie??

There is none, and that’s a fact.

Chocolate Pie Crust recipe | via Pies Before Guys

This crust goes well with pretty much all pies—duh. But a birdie told me it’s a killer addition to Banana Cream Pie, Pecan Pie, and S’mores Pie.

The best part? It’s just as easy as your favorite butter pie crust recipe, but with some cocoa powder added in.

Chocolate Pie Crust Recipe

Chocolate Pie Crust Recipe | via Pies Before Guys

You’ll mix the ingredients together the same way too, cutting into the mixture until only pea-size pieces of butter remain.

Crust-Mix-2

Crust-Mixed

Then you’ll bring all the dough together, aiming for the same texture as your every day pie crust. Now get to work!

Crust-Dough-2

Chocolate Pie Crust

Ingredients:

1 1/4 cup unbleached all-purpose flour
1/4 tsp salt
1/8 tsp baking powder
2 tsp unsweetened cocoa powder
1 tbsp white granulated sugar
1 stick (1/4 pound) cold unsalted butter (cut into 1/2-inch pieces)
1/2 cup cold water
1/2 cup ice
1 tbsp flour to roll dough

Directions:

Preheat your oven to 425 degrees.

Stir the flour, salt, baking powder, cocoa powder, sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few pea sized pieces are okay; be careful not to over blend).

Combine the water and ice in a small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.

Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture if necessary, to combine.

Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes to give the crust time to mellow.  Once ready to use, remove the pie crust from the refrigerator and roll the out into a large circle to fit the 9 inch pie dish.

Carefully place the pie crust into your pie pan, pressing the dough into the edges. Cut the excess from the edge and flute using your fingers. Freeze for 10 minutes to solidify. Then using a fork, gently poke holes into the bottom of the crust. Bake for 12 minutes or until pie crust is cooked through.

Remove from the oven and set aside to cool before adding the pie filling of your choice.

Chocolate Pie Crust Recipe | via Pies Before Guys

March Pie Club: It’s Pie Thyme

Unless you’ve been living under a rock you know that Monday was the collision of two wonderful events: pi day and the bachelor finale. If this wasn’t intentional on ABC’s part, it was the most glorious coincidence I’ve ever seen. We celebrated the evening with juicy bachelor commentary, a glass of rosé, and a heaping slice of pie.

img_3221

This month’s pie was an adventurous leap. Rather than stick to a recipe, I went the experimental route. If we’re being honest, I mostly experimented because I thought of a great pun. Thus I bring you: The Balsamic Thyme Strawberry Pie, cause it’s always pie thyme!

IMG_3257

While picking up the ingredients, I met a friendly man at the fruit stand who gave me an extra carton of strawberries for free. So like any true adult would I put the strawberries to good use, and played with my food.

StopMotion_Pie_Blog2

Next month it looks like we’ll be baking up two pies in celebration of a few birthdays. For now, check out the recipe below.

img_3253

Balsamic Thyme Strawberry Pie

Ingredients:

1 double all-butter crust prepared
1/4 cup plus 3 tbsp granulated sugar, divided
2 lb fresh strawberries (or more) approx. 6 to 7 cups, quartered
1 small baking apple (I used Golden Delicious)
2 tbsp balsamic vinegar
2 dashes angostura bitters
3/4 cup packed light brown sugar
1 tbsp thyme (finely diced)
3 tbsp ground arrowroot
2 grinds fresh black pepper
1/2 tsp kosher salt
egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
demerara sugar, for finishing

Directions:

Roll out your prepared pie crust, arrange in pie pan, and refrigerate while you prepare the filling.

Rinse and quarter the strawberries, the sprinkle 3 tbsp of the granulated sugar over the berries. Stir gently to combine and allow the fruit to macerate at room temperature for 30 minutes to 1 hour. Peel the apple and shred on the large holes of a box grater. Drain the strawberries of excess liquid and combine with the shredded apple. Sprinkle the balsamic vinegar and Angostura bitters onto the fruit.

In a separate bowl, mix together the remaining 1/4 cup granulated sugar, brown sugar, thyme, arrowroot, black pepper and salt. Gently fold this sugar mixture into your strawberry mixture.

Sprinkle 1 tsp each of flour and sugar onto the base of your pie shell to help absorb the juices. Pour the filling into the pie shell, arrange lattice or pun-filled pastry round on top, and crimp as desired. Chill the pie in the refrigerator for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks at the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425 degrees.

Brush the pastry with the egg wash. If your pie has a lattice top, be careful not to drag the filling onto the pastry (it will burn). Sprinkle with the desired amount of demerara sugar. Place the pie on the rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown.

Lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling throughout, 35 to 40 minutes longer.

Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days. Serves 8 to 10. Although every pie is a personal pie if you try hard and believe in yourself.