Wolfgang Puck Recipe Series: Blueberry Pie - fitness diet

Food Styling by Jamie Kimm

Chinese five-spice powder, easily found in the seasonings aisle or Asian-foods section of your market, contributes a very pleasant, slightly exotic flavor to the filling.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>Teff Pie Dough: 1 1/8 cups white spelt flour</li>
                                            <li>Teff Pie Dough: 1⁄4 cup teff flour</li>
                                            <li>Teff Pie Dough: 1 tbsp sugar</li>
                                            <li>Teff Pie Dough: 1⁄2 tsp Chinese five-spice powder</li>
                                            <li>Teff Pie Dough: 3⁄4 tsp kosher salt</li>
                                            <li>Teff Pie Dough: 5 oz (1 1⁄4 sticks) chilled unsalted butter, cut into 1/8-inch-thick slices</li>
                                            <li>For Pie: 1  recipe for Teff Pie Dough Parchment paper</li>
                                            <li>For Pie: 6 cups fresh blueberries, or frozen blueberries, thawed and thoroughly drained</li>
                                            <li>For Pie: 3⁄4 cup sugar, plus more for sprinkling</li>
                                            <li>For Pie: 5 tbsp tapioca starch</li>
                                            <li>For Pie: 1⁄4 tsp Chinese five-spice powder</li>
                                            <li>For Pie: Zest of 1 lemon</li>
                                            <li>For Pie: Pinch of kosher salt</li>
                                            <li>For Pie: 1 tbsp fresh lemon juice</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>In a bowl, whisk together spelt and teff flours, sugar, five-spice powder, and salt. Add sliced butter and toss lightly to coat them with the dry ingredients.</li>
                                    <li>Turn out mixture onto a clean, floured work surface. With a rolling pin, lightly roll butter to flatten slices into flour mixture.

Using a dough scraper, gather up mixture into a pile. Then pound it with rolling pin. Repeat the process 3 or4 times, just until mixture looks dry and flaky.

                                    <li>Use scraper to scoop up and transfer mixture back into bowl. Add cup water and stir with a sturdy spoon or a rubber spatula just until a loose dough forms. Turn out dough onto the floured work surface and flatten and fold it over a few times by hand.

Form dough into a flat disc. Wrap it in plastic wrap and refrigerate for at least 1 hour before rolling out.

                                    <li>For Pie:  Prepare Teff Pie Dough as directed.

For Pie: Divide chilled dough in half. On a sheet of parchment paper, use a rolling pin to roll out 1 piece of dough into a 12-inch circle. Loosely roll it up around rolling pin, then unroll over a 9-inch pie plate. Gently press dough into plate. Roll out remaining piece of dough, loosely roll it up around rolling pin, and set aside.

                                    <li>For Pie: Preheat oven to 350 ̊F.

For Pie: Put blueberries in a bowl. In a separate bowl, stir together sugar, tapioca, five-spice powder, lemon zest, and salt. Sprinkle this mixture over blueberries along with lemon juice. Toss thoroughly to coat.

                                    <li>For Pie: Transfer blueberry mixture to pie shell. Unroll reserved rolled-out round of dough over blueberries. With your fingers or the tines of a table fork, press down all around the rim to seal the top and bottom crusts together. With a small, sharp knife or kitchen scissors, trim the edge. Use knife tip to cut a few slits in the top crust to vent steam during baking.</li>
                                    <li>For Pie: Lightly brush top of pie with a little cold water and then lightly sprinkle with sugar.

For Pie: Transfer pie to a baking sheet. Bake until crust is nicely browned and the filling is bubbling, 40 to 50 minutes.

                                    <li>For Pie: Set pie on a wire rack and let cool to room temperature before cutting into 8 wedges.

<h5 class="post-actions__title">Want a copy on the go?</h5>

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