{"id":10329,"date":"2011-11-16T08:30:22","date_gmt":"2011-11-16T13:30:22","guid":{"rendered":"http:\/\/crankymouse.com\/?p=10329"},"modified":"2012-10-22T20:17:40","modified_gmt":"2012-10-23T01:17:40","slug":"buttermilk-custard-pear-pie","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2011\/11\/16\/buttermilk-custard-pear-pie\/","title":{"rendered":"Buttermilk Custard Pear Pie and Pie Crust Crimping"},"content":{"rendered":"

A creamy vanilla and buttermilk custard envelopes a pile of perfectly plump pears, all baked off in an all-butter pie crust.<\/em>
\n\"\"
\nYesterday my husband and I packed up our car. Not the family car that fits all the kids securely in their car seats, us in the front, but the small commuter vehicle he drives to work every day. We roused Kjell from his bed before the other children were moving in their rooms and drove across the state to visit the Mayo Clinic. As we made our way between the oil refinery, the University of Minnesota Rosemount site with its spinning wind turbine, numerous farms (and farm smells) and the site of rolling hills and a big, blue sky, I thought about how I never imagined we’d end up taking that drive together.
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Instead, I had pictured marrying Ole to be a life filled with sarcasm, walks through our tree-lined neighborhood with plenty of hand-holding, cooking together in the kitchen and long family dinners. Somewhere between the wedding and the walking, however, there are a few other people we created and a lot more life than I had originally envisioned in my ideal world.
\n
Like most things, life things take time and commitment. They are like a glass of spilled milk, spreading and swirling its less than viscous white liquid into every crack and crevice of free space available.
\n
So, today, in the early morning, I made a pie for the man I married. Not just any pie, but a pie he requested years ago when we were still considered newlyweds and the expanse of our life together seemed to stretch on forever, infinite and free of trouble and worry. A pie I had yet to make.
\n\"\"<\/p>\n

Pie Crust Crimping<\/font><\/h2>\n

Pie crust crimping is kind of secondary for me to a good, flaky crust<\/a> and a luscious filling. However, it also goes a long way in presentation, so it seems at least somewhat necessary, especially when we’re thinking of the holidays. Here are a few tips to keep you sane as you go:
\n
1. Leave extra dough around the plate.<\/strong> Always make your rolled out dough larger than you need so you can trim the edge. When you can get the edge all the same length, it will help make the crimping go easier and neater.
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2. Keep it cold.<\/strong> The warmer your dough gets, the more impossible it becomes to work with. Try rolling it out and fitting it in your pie plate before you turn on the oven to keep the room colder. If your hands start to get hot, have a cold glass of water to hold or stand outside for a minute to get them to cool off before continuing.
\n
3. Use a mat or parchment.<\/strong> Rather than rolling out your pie crust on a table or counter, cover your surface with something that won’t promote sticking. It will help you from adding too much flour to keep the dough from sticking, and that will keep your crust in good shape.
\n
4. Don’t fret.<\/strong> Your crust isn’t going to be perfect. There will be cracks and breaks in the dough as you crimp, and you know what? It’s okay. They’ll either cook together or they won’t. Your pie will still taste amazing.
\n
Here I am crimping. I use two methods. One is the four-finger method and one is the more traditional three-finger. Simply use your fingers as guides for where the crust needs to go. With the four-finger method you want to go over the last crimp in the dough when creating the next one. This creates tight crimps.
\n\"\"
\nYou can also braid the edge of your pie crust. To do this, I create an even lip on my crust that’s in the plate.
\n\"\"
\nThen I roll out the extra dough and cut it into thin, long strips. I then braid those strips together to line the edge of the pie. The brush and dish there are water to help hold the braid together at the top and bottom of the braid. I also use it when attaching the braid to the crust in the plate.
\n\"\"
\nI generally need 3-4 braids to go around the entire pie, with each strip of dough being about 9″ long before braiding.
\n\"\"
\nYou can also get fancy and do a design with cookie cutters around the edge. These also make great decorations that can be baked off separately and added to the pie when it’s time to serve.
\n\"\"
\nOf course, pie crust without a pie would just be a shame, and so, I filled the braided crust with a mix of pears and buttermilk custard, the pie requested so long ago when things were simple and easy.
\n\"\"
\nWhat are your favorite pies to enjoy on Thanksgiving? I’m willing to bet you’ll find one that suits your fancy over at TidyMom’s Love the Pie<\/a> going on this week.
\n\"\"
\nI’m playing today all over the place! Check out these other great Thanksgiving items for Food Network’s Thanksgiving Communal Table<\/a>. Pull up a chair and check it out.
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Update: I used an Emile Henry 9″ Pie Plate<\/a>, and I had more than enough room for the filling. It is a deeper pie plate, so if you end up with extra filling, just bake it off in a ramekin or two for a snack.<\/p>\n

\n\n\n
\n

Buttermilk Custard Pear Pie<\/a><\/h2>\n<\/td>\n

Print me!<\/a><\/td>\n<\/tr>\n<\/table>\n<\/div>\n
\nPie dough for one 9″ crust<\/a>
\n1 egg + 1 tablespoon water, beaten, optional (for the crust)
\n5 cups peeled and thinly sliced just-ripe pears (4-5 medium)
\n1\/2 cup sugar
\n1\/4 cup all-purpose flour
\n1 large vanilla bean, scraped
\n1\/4 teaspoon salt
\n4 eggs, lightly beaten
\n1 cup buttermilk
\n2 tablespoons butter, melted
\n
Preheat oven to 425\u00b0 F. Roll out pie crust and fit into a deep 9″ pie plate. Place in the refrigerator to chill for 10 minutes. Brush the edges of the crust lightly with the beaten egg.
\n
Arrange slices of pear over the crust just to the top edge, leaving a slight lip for the custard and fruit to expand during cooking.
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In a large bowl, whisk together sugar, flour, vanilla bean seeds and salt. Add in eggs, buttermilk and melted butter and whisk until smooth. Pour the custard mix over the pears.
\n
Bake at 425\u00b0 F for 10 minutes. Reduce heat to 350\u00b0 F and continue baking for 45-55 minutes until custard is set and the pie is firm in the center. Remove from oven and allow to cool slightly. Serve warm.
\n

\nMakes 8-10 slices of pie.<\/em>
\n
Copyright © Food for My Family<\/a>.<\/center><\/font> <\/div>\n

Cocktails, Appetizers, Soups and Salads:<\/em>
\nEat Be Mary:<\/strong> She’s Mulling It Over Wine<\/a>
\nCookistry:<\/strong> Bread With Ancient Grains<\/a>
\nCelebrity Chefs and Their Gardens:<\/strong> The American Hotel Peconic Clam Chowder <\/a>
\nPicky Eater Blog: <\/strong>Butternut Squash Soup With Thyme and Parmesan<\/a>
\nGood Food Good Friends:<\/strong> Mushroom Soup<\/a><\/font>
\n
\nMains:<\/em>
\nExaminer.com<\/strong>: Grilled Quail with a Warm Beet, Fris\u00e9e, and Pistachio Salad <\/a>
\nShe Wears Many Hats:<\/strong> Mayonnaise Roasted Turkey<\/a><\/font>
\n
\nSides:<\/em>
\nLiving Mostly Meatless:<\/strong> Vegan-Friendly Corn Casserole<\/a>
\nHealthy Green Kitchen:<\/strong> Red Kuri Squash Pie<\/a>
\nThe Naptime Chef:<\/strong> Crispy Rosemary Fingerling Potatoes<\/a>
\nGluten-Free Blondie:<\/strong> Apple and Cranberry Studded Stuffing<\/a>
\nEat Drink Man Woman Dogs Cat:<\/strong> Blue Cheese and Rosemary Celebration Potatoes<\/a>
\nBurnt Lumpia:<\/strong> Turkey, Sweet Potato and Cranberry Empanadas<\/a>
\nPanfusine<\/strong>: Pan Fried Polenta Seasoned With Cumin, Ginger & Black Pepper<\/a>
\nHomemade Cravings:<\/strong> Warm Brussels Sprouts and Cranberry Slaw<\/a>
\nBakeaholic Mama:<\/strong> Maple Roasted Brussels Sprouts With Crispy Prosciutto<\/a>
\nShow Food Chef:<\/strong> Beer-Braised Brussels Sprouts<\/a>
\nT’s Tasty Bits:<\/strong> Sweet Empanadas with Pumpkin and Lupini Beans Filling<\/a>
\nThe Amused Bouche Blog<\/strong>: Braised Kale <\/a>
\nThe Little Kitchen:<\/strong> How to Make the Perfect Mashed Potatoes<\/a><\/font>
\n
\nDesserts:<\/em>
\nThe Macaron Queen:<\/strong> Macaron Tower<\/a>
\nPoet In The Pantry:<\/strong> Amaretto Apple Crisp<\/a>
\nFarm Girl Gourmet:<\/strong> Pumpkin Coconut Panna Cotta<\/a>
\nThat’s Forking Good<\/strong>: Cinnamon Chip Pumpkin Blondies<\/a>
\nOut of the Box Food:<\/strong> Out of the Box Food Maple Pumpkin Pie<\/a>
\nCake Baker 35<\/strong>: Orange Spiced Pumpkin Pie<\/a>
\nLisa Michele:<\/strong> Pumpkin, Pecan, Cheesecake Pie<\/a>
\nFood For My Family:<\/strong> Buttermilk Custard Pear Pie<\/a>
\nSimple Bites:<\/strong> Black-Bottom Maple Pumpkin Pie<\/a>
\nA Cooks Nook:<\/strong> Swedish Apple Pie<\/a>
\nYakima Herald:<\/strong> Pretzel Jell-O Salad<\/a>
\nHow Does She:<\/strong> Three of Our Favorite Desserts<\/a>
\nDollhouse Bake Shoppe:<\/strong> Thanksgiving Candy Bar Name Plates<\/a>
\nSweet Fry:<\/strong> Pumpkin Latte<\/a>
\nTasty Trials:<\/strong> Spiced Apple Panna Cotta With Caramelized Apples and Caramel Sauce<\/a>
\nAn Uneducated Palate: <\/strong>Puff Pastry Apple Tart<\/a>
\nFrugal Front Porch:<\/strong> Mini Cheaty Cheesecakes<\/a><\/font>
\n
\nEven more:<\/em>
\nKitchen Courses<\/strong>: Thanksgiving for Six People Under $60<\/a>
\nA Curious Palate:<\/strong> The Communal Table<\/a><\/font><\/p>\n","protected":false},"excerpt":{"rendered":"

A creamy vanilla and buttermilk custard envelopes a pile of perfectly plump pears, all baked off in an all-butter pie crust. Yesterday my husband and I packed up our car. Not the family car that fits all the kids securely in their car seats, us in the front, but the small commuter vehicle he drives […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[22,23,636,10],"tags":[477,646,165,327],"class_list":{"0":"post-10329","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-desserts","7":"category-featured","8":"category-pies","9":"category-recipes","10":"tag-autumn","11":"tag-pear","12":"tag-pie","13":"tag-winter","14":"entry","15":"has-post-thumbnail"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=10329"}],"version-history":[{"count":22,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10329\/revisions"}],"predecessor-version":[{"id":10358,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/10329\/revisions\/10358"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=10329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=10329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=10329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}