pies for thanksgiving

Chocolate cream pie recipe with a buttery crust and luscious custard filling, topped with generous amounts of whipped cream.

Chocolate Cream Pie

all-purpose flour

salt

unsalted butter

water (chilled)

sugar (plus 1 tablespoon)

cornstarch

cocoa powder

eggs

milk

chocolate

unsalted butter (softened)

vanilla extract

heavy whipping cream (cold)

sugar

Prepare the Crust Ingredients – Add ice cubes and water to a measuring cup. Cut the butter into 1/4&quot; cubes. Place both items in the refrigerator until ready to use.

Break Down the Butter – In a stand mixer bowl, add the flour and salt. Mix using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add the chilled butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat and prevent the flour from spilling over.Mix on low speed until the flour and butter resemble wet sand with pea-sized butter pieces remaining, about 60 to 70 seconds. Do not over-mix. The dough should not bind together before the water is added.

Hydrate the Dough – Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 2 to 3 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should begin to clump together with small crumbles on the bottom of the bowl.Not all of the water may be needed, about 5 to 7 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.

Rest the Dough – Press the dough into a 1” thick round disc and wrap it in plastic, then place it in a resealable bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.

Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for about 5 to 10 minutes to make it easier to roll. If it’s still too hard, let it sit longer until more pliable.Dust the counter and dough with flour. Rotate and dust with flour underneath and on the top to prevent sticking and make it easier to transfer. Roll into a 14-inch circle, slightly less than 1/4&quot; thick.

Form the Crust – Place the rolled-out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess leaving a 1/2&quot; overhang. Tuck the excess underneath the bottom crust edges. Crimp by pinching the pointer and thumb fingers. Place the crust in the freezer for 20 minutes.

Preheat the Oven – Place the oven rack in the center position. Preheat to 375°F (190°C). Place the pie dish on a sheet pan.

Bake the Crust – Place a piece of parchment paper inside the pie dish and add the pie weights to cover just the bottom and sides, do not overfill. Bake for 20 minutes. Remove from the oven, and allow the weights to sit in the crust for a few minutes to press down any puffed areas. Carefully remove the parchment paper with weights and set it aside. It will not be used again.Continue to bake for 15 minutes, then remove from the oven. Use a spoon to gently press the base down and sides up, don’t force it too much. Finish baking until golden brown and dry, about 10 to 15 minutes. Transfer to a wire rack until completely cooled, 30 to 40 minutes.

Custard Filling - In a small bowl, whisk together sugar, cornstarch, cocoa powder, and salt, and set aside. In a medium bowl, whisk together the whole eggs and egg yolk. Add the cornstarch mixture to the eggs, and whisk until combined.In a medium pot, add the milk. Heat over medium-low heat until it reaches 180 to 185ºF (82 to 88ºC) on an instant-read thermometer. It should not be bubbling, about 7 to 8 minutes. Do not boil the milk, or it will curdle or scorch. Turn off the heat.

Temper the Eggs – Place the bowl with the egg mixture in between a kitchen towel. Place the pot of hot milk on a towel beside it. Temper the eggs by slowly whisking in 3/4 cup of the hot milk mixture, 1/4 cup at a time, into the egg mixture. Whisk vigorously after each addition.Whisk the tempered egg mixture into the remaining milk mixture in the pot. Turn the heat to medium, and continuously whisk until the consistency thickens, about 2 to 3 minutes. There may be small lumps. Turn off the heat and whisk in the chopped chocolate, softened butter, and vanilla extract.

Add the Filling to the Crust – Immediately strain the custard through a fine-mesh sieve placed into a clean bowl using a spatula to press. Add strained custard to the prepared pie shell. Use a spatula to smooth it out.Cover the surface with plastic wrap, directly touching the filling to prevent a film from forming. Chill in the refrigerator for at least 3 hours or overnight to firm up the filling. It can also be chilled in the freezer for 1 ½ to 2 hours before adding the whipped cream.

Make Whipped Cream – Right before serving, make the whipped cream topping. In a stand mixer fitted with the whisk attachment, add heavy cream, powdered sugar, and vanilla to the bowl. Whip on medium-low speed (setting 4), until the cream is frothy with bubbles on the surface, 1 minute. Increase the speed to medium-high (setting 8), and whip until a fluffy and smooth consistency is reached, about 75 seconds for soft peaks. Continue to beat in 5-second intervals until stiff peaks form. Be careful as the texture will change quickly.Use a spatula to spread the whipped cream over the entire pie. Be careful not to overspread, as more agitation can cause the consistency to change. Alternatively, transfer whipped cream to a piping bag fitted with a tip and make a design.

To Serve – Garnish with chocolate shavings if desired. Refrigerate the pie until ready to serve.

Easy to make blueberry pie recipe from scratch using ripe, juicy berries bursting with flavor nestled inside a flaky buttery crust.

Blueberry Pie

all-purpose flour (plus more for dusting)

lemon zest

cinnamon

blueberries

lemon juice

sugar (or coarse sugar)

egg (beaten for egg wash)

whole milk (or cream)

Prepare the Ingredients - Add ice cubes and water to a measuring cup. Cut the butter into 1/2&quot; cubes. Place both items in the refrigerator until ready to use.

Break Down the Butter - In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10 seconds. Add the chilled cubed butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour to prevent the flour from spilling.Mix at low speed until the flour and butter resemble wet sand with coarse crumbles and pea-sized pieces remaining, about 60 to 75 seconds. Use your fingers to break up any large pieces. Do not over-mix. The dough should not bind together before adding the water.

Hydrate the Dough - Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2 seconds. Add enough water until the dough looks lumpy and hydrated but not wet or sticky. It should just begin to clump together with small crumbles on the bottom of the bowl. Not all the water may be needed, about 8 to 10 tablespoons is typical. When the dough is pinched, it should compress and hold, not be dry or crumbly. Do not over-mix. The dough will be pressed together before resting.

Rest the Dough - Separate the dough into two even-sized portions, about 1 pound (454 grams) each. Press them into a 1&quot; thick round disc and cover them separately in plastic wrap. Then, place both in a resealable plastic bag. Store in the refrigerator to rest for at least 4 hours, overnight, or up to 2 days.

Roll the Dough - Remove both doughs from the refrigerator and allow them to sit at room temperature for about 5 to 10 minutes or until pliable. Dust the counter and dough with flour. Rotate and dust with flour underneath and on top to prevent sticking.For the bottom crust, roll one wrapped dough into a 12 to 13-inch circle, about ¼-inch thick. Place it into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess, leaving a ½&quot; overhang to fold over later. Place the prepared pie dish in the refrigerator to keep it cold.For the top lattice crust, roll the remaining wrapped dough into a 13 by 10-inch rectangle. Cut the dough into ten strips about 13-inches long and 1-inch wide. Transfer to a sheet pan and refrigerate to make it easier to weave.

Blueberry Filling - In a medium bowl, whisk together the granulated sugar, cornstarch, lemon zest, cinnamon, and salt. Add the blueberries, lemon juice, and vanilla. Stir until evenly coated.

Add the Filling - Take the bottom crust and lattice pieces out of the refrigerator. Place the blueberry filling into the pie dish and spread it evenly to fill any gaps. Dot the blueberries with cubed butter to prevent sticking to the crust.

Weave the Lattice - Lay five parallel strips evenly over the filling, then weave the remaining pieces. Trim a ½&quot; overhang on the edges to press with the bottom crust. Fold the excess dough over the edge and crimp by pinching the dough using the pointer and thumb fingers.

Preheat the Oven - Place the oven rack in the center position. Preheat to 400°F (204°C). Line a half-sheet pan with aluminum foil. While the oven is heating, in a small bowl, whisk together the egg and milk. Brush the egg wash on the top and edges of the crust. Sprinkle the surface with granulated sugar.

Bake the Pie - Place the pie dish on the foil-lined baking sheet and bake until the crust begins to turn golden brown, about 30 minutes. Without removing the pie from the oven, reduce the temperature to 350ºF (177ºC). Bake until the top and sides of the crust are deep golden brown, and the blueberries are bubbling, about 40 to 50 minutes.The filling center should be about 203ºF (95ºC) to ensure proper thickening of the cornstarch. If the edges or top get too dark, loosely tent the surface with foil. This may be needed after 25 to 35 minutes.

Cool the Pie - Let the pie sit on the baking sheet for 5 minutes. Then, cool on a wire rack for at least 4 hours before serving to set the filling. If desired, serve with whipped cream or vanilla ice cream.

https://www.youtube.com/watch?v=CkH8WeFTp6I

Easy to make blueberry pie recipe from scratch using ripe, juicy berries bursting with flavor nestled inside a flaky buttery crust.
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#blueberrypie #homemade #baking #dessert #recipe #foodie #piecrust 

Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. https://jessicagavin.com 

During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.

And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.

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How to Make Blueberry Pie #shorts

Top 2 pies for thanksgiving recipes from across the web

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Chocolate Cream Pie

Blueberry Pie

Top 2 pies for thanksgiving recipes from across the web

The most viewed pies for thanksgiving recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Cream Pie

Blueberry Pie

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