The Pie Recipes
Make delicious brioche rounds using Joanne Chang's recipe—perfect for pie crusts or bread, yielding 3¼ lbs of dough, enough for multiple uses!
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Ingredients
- 2¼ cups all-purpose flour
- 2¼ cups bread flour
- 3¼ teaspoons active dry yeast
- ⅓ cup plus 1 tablespoon sugar
- 1 tablespoon kosher salt
- ½ cup water (Goldilocks approach here; not too hot, not too cold)
- 5 large eggs
- 1 cup plus 6 tablespoons unsalted butter, room temperature, cut into ½” pieces
- ¾ cup mascarpone
- 2 tablespoons honey
- ½ teaspoon orange zest
- 12 oz. trimmed, (leaves removed) rinsed and dried rhubarb, cut into ¼” pieces
- 16 oz. fresh blueberries, rinsed, stems removed, dried on paper towels
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- ½ cup sugar
- 3 tablespoons cornstarch
- 1-2 tablespoons good quality maple syrup (taste the berries and the cooked filling; if the berries are tart you may wish to use the additional tablespoon of maple syrup)
- an egg wash made of 1 egg beaten together with 1 tablespoon milk or heavy cream
- sanding sugar for sprinkling
