Shawn Bolduc, a baker and operator of The Baked Lab in Madison, is a substantial lover of blueberries.
Once they start growing, he said, he desires to place them in every thing he bakes, namely blueberry pie.
“Blueberry pie is like the ideal quintessential summer season treat,” he told WPR’s “Central Time.” “Delightful, flaky pie dough stuffed with some blueberries.”
But baking pies can be a finicky and laborous system. Galettes — free-form pies that don’t require virtually as considerably fussing, prepping and perfecting as standard pies could possibly require — are better alternatives for summer season.
“Generally, I’m building a standard pie dough, dropping one thing into the heart of it, and I’m type of folding above the edges right on top of by itself, baking it off in the oven,” he stated. “And it’s just as delicious as a standard pie, but significantly less fuss.”
Bolduc claimed galettes work well with stone fruit, which he makes use of in a recipe for his Peach and Plum Galette. Following the fruit has been chopped up, it is really blended with some sugar and cornstarch as a thickening agent and dropped into the centre of the pie dough.
“There are so numerous various techniques that you can greatly enhance a pie like that,” he said. At times, he’ll include bourbon. He also likes to bake with herbs that he mentioned pair naturally with fruit, for illustration, strawberry with basil, lemon with thyme, and rhubarb and blueberry with rosemary.
Bolduc reported simply because of the versatility of galettes, they flip out nicely with basic components that are by now in your kitchen. And, galettes can be built to be savory, too.
“I absolutely appreciate putting tomatoes into a galette — heirloom tomatoes blended with a tiny bit of cheese,” he said.
Tips for Superior Baking
A single of the trickiest parts of baking pies with fruit is generating absolutely sure the dough will not get swamped by the fruit juices. Bolduc suggests applying a blind baking strategy to harden the crust right before including the fruit.
“When we make our dough, we place it into a pie tin and then we bake it in the oven, probably with some beans inside of it to variety of assist maintain its shape,” he explained. “That aids the crust get a little cooked and set right before we increase our runny fruits to it.”
Bolduc stated on instances wherever he will not blind bake the crust, he’ll preheat the oven with a sheet pan on the base rack of the oven, and sets the pie immediately on the sheet pan. That way, when he puts the pie in the oven, it gets immediate heat and assists seal in the contents of the pie.
One more approach is to increase much more thickener if your strategy is to use frozen fruit. That’ll support soak up the excess liquid.
If you might be trying to bake cakes or muffins with frozen fruit, you may well find it a challenge to retain the fruit from sinking to the bottom, but Bolduc claimed tossing your fruit in flour ahead of including it to the batter will aid.
“That will … soak up some of that excess liquid that is expelled after it comes into make contact with with all that heat and help type of let them float in the center of our baked very good,” he said.