Old Fashioned Blueberry Pie

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Today at a client’s farm house in Connecticut, I made a blueberry pie with freshly picked berries. It was so delicious, I had to share the recipe with you. 

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Blueberry Pie

Blueberry Pie

Crust

2 1/2 cups AP Flour

2 Tablespoons granulated sugar

1 teaspoon salt

2 sticks, cold cubed butter

2-3 T iced water

 

Filling

2 quarts of cleaned and stemmed blueberries

1 lemon, zested and juiced

1-1.5 cups granulated sugar (depending on how tart the berries are)

2 T AP flour

 

Additional:

Egg wash

2 T butter

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  • To make your crust add all your dry ingredients to a food processor. Pulse in cold butter until resembles “wet sand.” Add in iced water one tablespoon at a time, pulsing until dough forms. Work into a ball, and separate into two separate portions. Place inside parchment or plastic wrap and refrigerate for 1 hour or until chilled through. 

 

  • For filling, mix together all ingredients. Set a side. 

 

  • Remove one pie dough ball, on a lightly floured surface, roll thin.
  • Place into pie dish, crimp the top to form crust, place either parchment or foil and fill with pie weights (or dried beans 🙂 and blind bake at 350 degrees for 15 minutes.
  • Take the second dough ball and roll thin, either cut in strips to make lattice top or leave  whole to make a top crust. 
  • After 15 minutes remove pie, and take out weights.
  • Add in filling, place pats of butter on top.
  • If lattice top, lay strips of dough in rows and loop over and under to make lattice, if just a whole top crust, lay the crust over. 
  • Brush all dough with egg wash, and bake at 350 degrees for 30-45 minutes. Until golden brown and bubbly. If crust starts to get too dark, cover with foil. 
  • Cool the pie for 4+ hours to be able to cut slices properly. 

 

Such a delicious pie! Happy to share! 

Email me if you have questions! @ Chef.seangallagher@gmail.com

 

Cheers

 

Chef Sean Gallagher 

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Mother’s Day Brunch

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I’ve always felt blessed to have a mother that was more than just a parent, she’s my best friend. 

This mother’s day I wanted more than ever to make her feel special, and what is a better way to do that then make my mother her own brunch!

 

The Menu:

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Brunch for Mama

 

Fresh Pineapple or Orange Mimosas

Turkey Bacon, Breakfast Sausage, Fresh Fruit

Breakfast Potatoes

Lemon Ricotta Pancakes with Blueberry Compote

Leek, Asparagus, Mushroom Frittata with Boursin and Parmesan Cheese

 

All in all it was a delightful afternoon, surrounded by family and delicious food. 

 

 

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Best Breakfast Potatoes (Homefries)

5# Red skin potatoes, washed and diced

1 large vidalia onion, thinly sliced

1 T spanish smoked paprika

1 t granulated garlic

1 t dried oregano

1/2 t cayenne powder

2 T olive oil

2 T butter

 

  • The easiest way to make these delish breakfast potatoes is to boil the onion and potatoes until almost tender. 
  • Drain the potatoes and onion. Get a very large skillet extremely hot, add the olive oil and let it get hot. 
  • When the oil starts to just smoke add the butter, and immediately follow with the potatoes. 
  • Make an even layer and let it sit to make a crust. Every few minutes toss the potatoes to evenly crisp all of them.
  • Add the seasoning and mix thoroughly.
  • Keep cooking until the potatoes are crispy and tender. 
  • Season generously with salt and pepper and serve. 

Enjoy!

Happy Mother’s Day to all the amazing ladies out there!

 

Cheers!

Sean Patrick Gallagher

 

 

 

 

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