11.02.18

PIE WORKSHOP!

pie workshop | designlovefest
pie workshop | designlovefest

this is a post you’re going to want to bookmark because we’re giving away some serious pie secrets from the dessert genius Valerie of Valerie Confections. we first met valerie a few weeks back at the Samsung dinner we attended and we were blown away by her pies and her charm. we asked if she’d want to offer a little pie workshop to get us prepped for the holidays and she kindly agreed and our friends over at Samsung, who are always game for our fun food related ideas, offered to sponsor the event. we had the best afternoon, making pies, sipping mulled wine, eating cheese and feeling very fall and festive! and we’re sharing all the recipes below! let us know if you make one, we’d love to hear how it turned out.

pie workshop | designlovefest

we started the day with making a roasted grape galette which is essentially a pie without the top crust. it’s really easy to make and doesn’t require the crimping or a pie pan.

Roasted Grape Galette

2 Quarts Purple Seedless Grapes, sliced in half
2 Ounces salted butter
2 teaspoons corn starch
12 ounces Vanilla cream (recipe below) 
one 13” Pie dough Round (pie dough recipe below)
2 Tablespoons sugar
2 sprigs fresh thyme
½ teaspoon Fleur de Sel

• Heat Oven to 350F

• In a medium sized bowl, pour melted butter over prepared grapes and thoroughly combine.

• Sprinkle cornstarch over the buttered grapes and mix until evenly coated.

• Place the dough on a baking sheet. Evenly spread the Vanilla cream in the center of the dough creating a 9 inch circle.

• Pour the prepared grapes onto the vanilla cream creating a tall mound.

• Lift one side of the dough onto the fruit and press down so it gently adheres. Continue all the way around the galette creating 5-6 folds in total.

• Refrigerate until firm to the touch. valerie and i are pictured below with the Samsung Family Hub that i’ve had for a little over a year now and love!

pie workshop | designlovefest
pie workshop | designlovefest

• Using a pastry brush, evenly paint egg wash over the dough. Generously sprinkle sugar over the entire

• Bake for 40-45 minutes until golden brown.

• Finish with bits of fresh thyme and a sprinkle of fleur de sel.

Vanilla Cream

6 ounces whole milk
1.75 ounces sugar
1 Tablespoon light brown sugar
½ teaspoon vanilla paste
2 ounces heavy cream
2 large egg yolks
2 Tablespoons cornstarch
1 ounce unsalted butter (cut into small chunks)

• Combine the milk, sugars, and vanilla paste in a medium saucepan and bring to just a simmer over medium-low heat, stirring constantly. Remove from heat.

• Whisk together the heavy cream, egg yolks, and cornstarch in a medium bowl. Continue whisking as you slowly stream in the hot milk mixture. Pour the vanilla cream back into the pan and cook over medium-low heat, whisking constantly until the cream thickens. Remove from heat and stir in the butter until melted.

• Pour the cream through a fine mesh sieve into a medium bowl. Cover the surface of the cream with plastic wrap so it doesn’t form a skin, refrigerate until cold, about 2 hours.

pie workshop | designlovefest
pie workshop | designlovefest

the foundation of every good pie, the pie crust! Valerie is a crust lover and rolls her dough out thick, it makes it easier to handle and gives a solid base. one tip she gave and that i found helpful is that once your dough is rolled out, don’t pull on it. you can pinch it, fold it, etc but no pulling!

Buttery Pie Crust
makes enough for one 9-inch double-crust pie, two 9-inch single-crust pies, or fifteen 4-inch hand pies

2 ½ cups (12.5 ounces) all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2 ½ sticks (10 ounces) unsalted butter, cubed and chilled
1/4 to 1/3 cup (2 to 2.5 ounces) cold water

• To make the dough in a food processor: Put the flour, sugar, and salt in the processor bowl and pulse once or twice to combine. Drop the pieces of butter through the feed tube, continuing to pulse until the mixture resembles coarse crumbs. Slowly add 1/4 cup water as you continue pulsing a few more times, then add more water if necessary; stop when the dough just starts to come together.

• To make the dough by hand: Put the flour, sugar, and salt into a medium bowl and mix together with a fork or small whisk. Cut the butter into the dough using a pastry cutter or a large fork until the mixture resembles coarse crumbs. Drizzle 1/4 cup water directly over the dough, mixing with the pastry cutter or fork, then add more water if necessary, mixing until the dough just comes together.

• Remove the dough from the processor or bowl and form into 2 equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can be frozen for up to 2 months; thaw in the refrigerator.

pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest

CLICK THROUGH FOR MORE RECIPES!!

this pear pie is so insanely delicious. i want to eat that buttery crumble straight!

Pear Pie with Cinnamon Crumble

1 ½ pounds pears quartered and cored
½ cup golden brown sugar
2 ounces melted butter
2 Tablespoons cornstarch
1 cup Cinnamon Crumble (recipe to follow)

• Preheat oven to 350 F, crimp one pre-rolled pie shell in your dish (see picture below for how she’s crimping with her thumbs), dock the bottom (this just means poke holes in it with a fork!) and chill to firm

• In a large mixing bowl combine prepared pears, cranberries, golden brown sugar, butter and cornstarch.

• Sprinkle 1 teaspoon of PieDust over the bottom of the pie shell. (valerie uses pie dust to create a nice layer between the dough and filing!) 

• Fill the shell with pie filling making sure to arrange so there are a minimum of air pockets. she pushes her pieces of fruit right up next to each other and keeps layering until it’s all the way to the top.

• Top with Cinnamon Crumble, evenly distributing over the surface.

• Eggwash and sugar the crimped portion of the crust. put in the refrigerator until completely chilled, do not freeze as it will cause the pie to bake unevenly.

• Bake for 60-70 minutes or until the crumble and crust are golden brown.

• Serve at Room Temperature with Gently sweetened whipped cream

PieDust

¼ cup all purpose flour

¼ cup sugar

combine and store at room temperature

Whipped Cream

1 cup heavy whipping cream

2 teaspoons sugar

pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest

the picture below is what crimping is what crimping looks like, she’s folding the edges and pressing down with her thumbs, remember, no pulling! i really appreciate how laid back Valerie is with her pie process, she isn’t a perfectionist which a strict set of pie rules which made it a lot of fun to learn.

pie workshop | designlovefest
pie workshop | designlovefest

the top is covered in cinnamon crumble which is dangerously good! here is her recipe:

Cinnamon Crumble
160 grams golden brown sugar

95 grams white sugar

10 grams Kosher salt

2 teaspoons spice mix

330 grams AP Flour

225 grams melted butter

• Whisk dry ingredients.

• Pour melted butter over dry, combine thoroughly. Refrigerate.

pie workshop | designlovefest

both valerie and bri have the Samsung Flex Duo Range which has an internal fan which is great for circulating the heat while cooking pies. it’s also a dual range which means you could be cooking two different things, at two different temps which is really nice when you’re cooking something like a pie that takes a long time.

pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest

the stunning florals are by of the flowers, she’s so talented and really made my dreams come to life with the circular florals that framed the pies. and of course we had to use our girls over at sorella collective for an epic cheese board.

pie workshop | designlovefest
pie workshop | designlovefest
pie workshop | designlovefest

thanks to samsung for helping us throw the party and to valerie for seriously upping our pie skills!

images by: ivan solis
pies by: Valerie Confections 
florals by: of the flowers
cheese board by: Sorella collective
sponsored by: samsung 

3 COMMENTS

Add your own

    Jessica Camerata says:

    This whole spread looks delicious and fun!

    xo Jessica
    My Style Vita

    That crumble looks INSANE (in a great way!!) need it in my house asap!!

    Rebecca | http://www.peppermintdolly.com

    Kirsten says:

    I have a bunch of pears and was considering baking a pear pie. I’ve never had it so was a bit doubtful. I’ll give it a try. Such beautiful pictures..

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