Dean Winchester Approved (TESTED & APPROVED)

Recipe: Dean Winchester Approved Berry Pie.

Recipe: Dean Winchester Approved Berry Pie

May 27, 2013 by  | 12 Comments

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The one skill I became really happy about learning after watching Supernatural was pie making. I’d get killed immediately upon encountering a supernatural creature, but at least I could keep Dean from getting upset with me about the lack of pie. If you’re intimidated by baking, don’t worry because I’m pretty sure Dean himself could make this with no problems, and you could probably master it by the time season 9 comes along.

Ingredients

For the filling

3 3/4 cups of frozen blueberries

3 3/4 cups of frozen raspberries

1 cup of sugar

1/4 cup of cornstarch

1 teaspoon of cinnamon

1 tablespoon of vanilla

For the crust

2 1/2 cups of flour plus extra for rolling

1 cup of salted butter

1/4 to 1/3 cup of cold water

1 tablespoon of sugar

1 large egg lightly beaten for egg wash

Directions

  1. Make the crust. Measure out your flour into a large bowl, cut the cold (cold is very important, keep everything cold) butter into small chunks (or grate frozen butter on the largest holes on a box grater into the flour or use a food processor), and work the butter into the flour with your fingers until it resembles an uneven coarse meal (kind of like polenta, but with pea sized pieces scattered through it, you don’t want to break down the butter too much). Drizzle 1/4 cup of cold water over the mixture and bring the dough lightly together with a silicone spatula, adding additional water one tablespoon at a time if needed until it forms a crumbly ball. Divide the dough into two even pieces, dump out each piece the dough onto a piece of plastic wrap, compress into a disc, wrap, and refrigerate for at least one hour (that last part seems arbitrary, but trust me, that’s how the liquid absorbs evenly into the dough without kneading, it will make rolling much easier).
  2. Make the filing. Combine blueberries, raspberries, sugar, cornstarch, vanilla, and cinnamon and set aside.
  3. Once the crust has rested for at least an hour in the fridge, pull it out. Preheat the oven to 350. Roll out your dough into two 1/8 inch thick rounds on a well floured surface, giving it a quarter turn after every roll (or roll out in between two pieces of saran wrap, which I find is a better and easier method).
  4. Fit one round into a nine inch pie plate trimming any excess and filling in any holes. Pour in filling. Fit top crust or make lattice or devil’s trap on top of pie.
  5. Brush crust with egg wash and bake at 350 until the filling vigorously bubbles in the center, about 1 hour
  6. Transfer pie to a wire rack and let cool for at least 2 hours before serving to allow filling to set. Serve with vanilla ice cream or whipped cream.

I finally tried this out! Here are some, as my friend calls them, Southern Belle tips. “Maggie, you’re gonna be a Southern Belle by the end of summer!” “Cal, there are some things I will never be in this life. One is a Southern Belle.” “Well, a much less girly version of a Southern Belle.”

  1. When spreading out the dough, don’t roll it out so much as you beat it out. This helps with the butter!
  2. Always use a little extra vanilla. It’s good for the soul.
  3. Nutmeg is an acceptable substitute for cinnamon!
  4. When you’re done with the pie crust, use the leftovers to make cookies. Stick them on a pan in your 350 degree with a little of the egg wash, some sugar (brown if you have it), and some cinnamon for five minutes. When these are done, put a little Cool Whip and any left over pie filling on top!

Also, 3ChicGeeks (the blog I pressed this from) is FABULOUS. THEY SPEAK MY LANGUAGE OVER THERE.

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Thai for the Gluten/Dairy Allergic Human & Scratch, One Bowl, Chocolate Chip Cookies

My cooking skills are rather woeful. So, my friends Quin & Nora have gracefully offered to teach me a few things! Nora is currently going through a thing where they’re trying to discover exactly what it is that makes her so sick, and being allergic to gluten and/or dairy products is a front runner theory. This recipe should be acceptable for someone with one or both of these allergies (PLEASE use carefully if you’ve got one or both!). Anyway, Nora taught me a fun recipe, and I thought I’d share it with y’all! 🙂

You will need:

  • Thai rice noodles
  • Peanut butter (creamy)
  • Lime juice
  • Soy sauce
  • Ginger (ground up, powdery)
  • Red pepper (ground up)
  • Cilantro (Ground up)
  • Raw chicken

The amounts of all of these depends on how many you wish to feed. A little less than half a box of noodles and three pieces of chicken breast fed three comfortably. You’ll also need plenty of soy sauce.

  1. Set your noodles to boil.
  2. In a separate sauce pan/small pot, you’ll make the sauce. Go ahead and put it on heat. You know the spoons that aren’t the normal sized, there bigger? They’re about the size of three normal ones? Well, get a bit more than two of those heaping of peanut butter, and somewhere between 1/4 & 1/2 cup of soy sauce. It’s gonna look pretty interesting, but just go with it. Stir it together on the heat until it starts to get to a saucy texture. Then you’ll put in a little less than half of the amount of soy sauce you used of lime juice (you can add more to taste). Add in your ginger – I suggest not being stingy, but I really like the ginger. If you put in too much, just add a little bit of lime juice to even it out! Keep on stirring this throughout – DON’T LET IT CARAMELIZE! 🙂
  3. Now for the chicken. You’ll slice & dice it to your liking, then put it in a pan (with or without oil, dependent upon whether or not the pan is non-stick) to fry. Add on your red pepper and cilantro while the meat is still pink. Don’t be stingy with these! The more you like, the more you add. Just fry the meat – you’ll be able to tell when it’s done. You DON’T want pink meat. Raw chicken is just about the worst tasting/really REALLY bad for you to eat.
  4. The noodles are probably done cooking by now. Make sure and strain them!
  5. Now, pour the sauce over the chicken. It may disappear – this happens sometimes, but don’t worry! The chicken will still retain the flavor.
  6. Put the chicken/sauce mix on top of the noodles and serve!

It’s delish. I definitely could’ve gone back for more. You can add other spices as you like! 🙂

Then, Quin taught me how to make scratch one bowl chocolate chip cookies. Unfortunately, these were neither gluten free nor were they dairy free.

You will need:

  • 1/2 cup of brown sugar
  • 1 stick of butter
  • 1/2 cup of white sugar
  • A bag of chocolate chips
  • 2 cups of flour
  • 1/4 tsp of salt
  • 1/2 tsp of vanilla
  • 1 tsp of baking powder
  • 2 eggs (PRO TIP: go organic!)
  1. Preheat your oven to 350 degrees F.
  2. In a mixer, cream up the sugar and the butter. PRO TIP – dice up the butter before mixing it. It’s less messy than if you melt it, and it mixes faster. You can cut the butter longways on both sides, then short ways so it turns into little blocks of butter.
  3. Add in the egg. Mix some more.
  4. Add in the vanilla, salt, and baking soda. Mix some more.
  5. Add in the flour, 1/2 a cup at a time. Mix some more! 🙂
  6. Add in the chocolate chips to taste, and mix some more!
  7. Dollop the cookie dough onto a cookie sheet (use cooking spray if needed), and cook for 8 minutes or so.

VOILLA!