BY REQUEST...
To Make the Pancho & Helen Blueberry Pie
5 cups fresh blueberries (about 3 punnets)
2 tablespoons cornstarch
6 tablespoons sugar
Zest of one small lemon
Pinch of salt
1/3-cup marzipan
1 nine-inch pie shell, unbaked
Wash berries and scatter on paper towels to dry. Put in a medium bowl and sprinkle cornstarch, sugar, zest and salt over berries. Gently mix to coat evenly.
Crumble marzipan over surface of unbaked pie shell. Scatter berries over marzipan. Place pie on a cookie sheet and bake in a preheated, 375-degree oven for one hour until berries have softened and crust is nicely browned. Allow pie to reach room temperature before cutting. Serve with 1-cup sour cream sweetened with 2 tablespoons powdered sugar as a garnish.
My favorite pie pans in the whole world are by Emile Henry. The clay comes from Burgundy, France and creates even heat distribution throughout the crust. And they look beautiful on the table. To order go to www.lascosascooking.com
Chef Johnny Vee's Favorite Pie Crust
My friend and co-instructor at the Las Cosas Cooking School, Mary Cech, makes the flakiest pie crust I have ever tasted. It's so light it's almost like puff pastry. Make sure to bake your pie on a cookie sheet, there is so much butter in this crust, a bit runs out, but that only increases the tenderness of the crust. Watch for Mary's "Pie Workshop" at Las Cosas, www.lascosascooking.com
Yields: 1 9” double crust pie
PIE DOUGH:
3 1/3rd cups All Purpose flour
1 ¼ t. salt
1 ½ cups unsalted butter – cold
3/4 – 1 cup ice water
Method:
1. Combine flour & salt in a large bowl.
2. Cut butter into walnut size pieces and add to flour. With your hands, work butter into flour until butter is in pea sized pieces.
3. Add water and toss dough until it sticks together, be careful not to break butter into smaller pieces while blending in the water.
4.Turn onto table, knead slightly, wrap in plastic wrap and refrigerate for 15 minutes or until needed.
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