The Pie Recipes
makes eight 5” pastries Brioche (from Joanne Chang) Yields 3¼ lbs. dough – you will only need half of the dough for this recipe; the other half can be frozen fo
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
