so if you’ve read this blog since the beginning, you know how much i love eating at bubby’s here in new york city! i’ll argue with you until i’m blue in the face that there are no better pancakes in all the world, and also, there’s a photobooth in the basement, so case closed. ;) but really, we’ll find any excuse to head to tribeca so we can enjoy a meal there. and then, a dream i didn’t even know i had until the email came in came true when they reached out and asked if i’d like to bring in a few girlfriends for our own little pie baking lesson with the chef and owner of bubby’s, ron silver! yes please! and since i don’t know much about baking pies besides my attempt every 4th of july to make some sort of fancy berry-something or other, the timing couldn’t have been better.
some photos from our morning of brunch-ing and pie baking…
before any sort of pie making lesson, it’s essential to stuff yourself silly with all the good food first. so we did exactly that…
there are a lot of great things on the menu, but the james beard pancakes are impossible to beat.
i laughed so hard when i saw this photo for the first time. obviously i am just over joyed to be at bubby’s standing next to the man who started it all! there was no masking my excitement even for a minute.
the pie crust recipe is at the bottom of this post, but it was amazing to watch how ron didn’t measure anything, but just went off how the dough felt. he’d be like, it needs just one more drop of water. amazing. something else he pointed out was how to make the dough properly by lifting it up from the bottom of the bowl rather than pushing the dough into the bowl. this way you are able to keep pebbles of the butter inside the dough without smashing them completely, so that they can remain as little pebbles in your dough that melt while baking and help make the crust really flaky.
to bring the dough to the pan, fold it up and set it down inside the tin, then unfold it!
learning how to create pretty edges around the crust!
if you’re looking for a berry pie to make soon, this blueberry pie is the one!
getting to try what we just made!
before we left, we all got to sit and eat a slice of blueberry pie together!
and we couldn’t leave without taking a few photos in the photobooth. ;)
thanks so much for inviting us down to learn how to make your amazing blueberry pie, bubby’s! and also for the delicious breakfast. what do we have to do to get you guys to open one of these on the upper west side!!!??! ;)
this post is not sponsored by bubby’s or anything like that, i just love this place so much and i will always recommend it to anyone who’s looking for a good spot to eat in the city! (ps. wearing this blue jumpsuit and silver oxfords by rebecca minkoff (old) but similar HERE.
happy pie making any time but especially for the 4th of july on monday! here we go:
ALL BUTTER PASTRY PIE DOUGH
from Bubby’s Ron Silver
8-10″ single crust
4 to 5 tablespoons ice cold water
1-1/2 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons cold unsalted butter
measure out the water for the crust (with a bit of extra water in the measure in case you need a touch more) and then add ice cubes. chill it in the freezer.
measure out the flour (unsifted) by leveling off dry measuring cups, and add the flour to large bowl. add the salt to the flour and stir.
use cold butter, measure out the amount you need, and then coat the cold, solid stick with the flour in the bowl. using a dough scraper or a long butcher knife, cut the butter lengthwise in half, and then lengthwise in quarters, coating each newly cut side with flour as you go. dice the butter into 1/4 inch cubes (or 1-inch sticks if using a food processor). break up any pieces that stick together and toss them all to coat them with flour. (if it is a warm day, chill this mixture briefly in the freezer before continuing.)
using a pastry cutter, press the blades through the mixture, bearing down repeatedly like you would to mash potatoes. Repeat this gesture until the largest pieces of fat are the size of shelling peas and the smallest are the size of lentils (none smaller). do not get over-enthusiastic here: this size range makes for excellent flakiness. rechill if necessary.
roll the dough out evenly and transfer to the pan. brush with egg whites and bake at 375 degrees until golden brown.
FRESH BLUEBERRY PIE WITH CRÈME FRAICHE
from Bubby’s Pie Cookbook by Ron Silver
serve it with a dollop of homemade crème fraîche.
pastry for one-crust 8-10” pie, blind-baked and golden brown
1 tablespoon egg white
1 cup crème fraiche
4 cups blueberries, sorted and cleaned
1/2 cup water
2 tablespoons water + 2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons lemon juice
a day in advance, make crème fraiche. make and blind-bake a pastry crust. cool crust a few minutes and, while the crust is still hot, brush the inside of the pie shell with a thin clear sheen of egg white. if any solidifies and turns white, quickly wipe it away with a paper towel. set aside. sort and clean 4 cups of blueberries. place 3 cups of the blueberries in a mixing bowl and set aside. place the remaining cup of blueberries in a saucepan with 1/2 cup water and bring to boil. simmer 3-4 minutes. measure remaining ingredients out. in a separate bowl, mix cornstarch and water until smooth. add the cornstarch slurry, sugar, and lemon juice to the sauce and stir until the starchy cloudiness goes and sauce thickens to a shiny blue-black. (1 minute.) pour the hot sauce over the fresh blueberries in bowl and stir gently until all blueberries are coated. pour blueberries into pie shell and let the pie set up for 2 hours at room temperature. lasts 2 days at room temperature but is best the day it’s made. serve with crème fraîche.