{"id":1232,"date":"2016-01-30T21:54:21","date_gmt":"2016-01-31T02:54:21","guid":{"rendered":"http:\/\/sites.williams.edu\/lifeofpie13\/?p=1232"},"modified":"2016-01-30T21:56:21","modified_gmt":"2016-01-31T02:56:21","slug":"blueberry-lavender-pie-salmon-pie","status":"publish","type":"post","link":"https:\/\/sites.williams.edu\/lifeofpie13\/uncategorized\/blueberry-lavender-pie-salmon-pie\/","title":{"rendered":"Blueberry Lavender Pie & Salmon Pie"},"content":{"rendered":"

Alas, the last week of pie making has come and gone, and I am left with not a single crumb of my two final pies to spare \u2013thankfully I have the two recipes, photos and the great memories from the culminating banquet.<\/p>\n

\"IMG_9500\"\"IMG_9502\"<\/a><\/p>\n

For my sweet pie I made a blueberry lavender pie (recipe: http:\/\/beachtownbaking.com\/blueberry-lavender-pie\/). After pondering for a while about how to capture the lavender flavor in this pie, I decided on using dried lavender leaves mixed into the blueberry mixture. For additional flavor I added a bit of lemon juice and cinnamon to the otherwise very simple filling.<\/p>\n

 <\/p>\n

For the crust, I made a basic all-shortening pastry. However, although the pastry dough seemed fine when I put it in the fridge, when I tried to roll it out it was EXTREMELY DRY. I think I had to add at least one full cup of water in order to roll it out and create the top crust decoration.<\/p>\n

 <\/p>\n

Because of this I was afraid it would be tough and, frankly, inedible. However, the final product was flaky and delicious, which was a huge relief. The pie as a whole had amazing flavor, with the lavender adding a lovely floral undertone to the sweet, fresh blueberries. It was a hit with all my friends and I\u2019m definitely going to make it again!<\/p>\n

\"IMG_9475\"\"IMG_9480\"<\/a><\/p>\n

 <\/p>\n

For my savory pie I chose to tackle a salmon pie. I was very apprehensive about making a fish pie, because the concept of an overly fishy flavor sounded repulsive.<\/p>\n

 <\/p>\n

But I found a recipe (http:\/\/www.foodnetwork.com\/recipes\/emeril-lagasse\/salmon-pie-recipe.html) that seemed reasonable, and used a savory pastry dough recipe with butter, shortening, and egg.<\/p>\n

 <\/p>\n

I bought two 8oz salmon fillets and poached them before flaking them into a mashed potato, parsley, onion, and garlic mixture. After covering the filling with a full top crust, I baked it for about 40 minutes, and the result was a piping hot, delicious and hearty pie.<\/p>\n

 <\/p>\n

If I was to make this pie again I would definitely add more seasonings, because although the texture was pleasant it was lacking a bit of flavor.<\/p>\n

\"IMG_9482\"\"IMG_9489\"<\/a>\"IMG_9494\"<\/a><\/p>\n

The final banquet was, without a doubt, the most delectable experience I\u2019ve ever had. The creativity, talent and enthusiasm of my fellow pie-makers blew me away, and I left even more inspired to push the boundaries of my baking abilities.<\/p>\n

 <\/p>\n

I can\u2019t thank my professor, David, for this wonderful experience, and for teaching me the skills to live a Life of Pie for many years to come.<\/p>\n","protected":false},"excerpt":{"rendered":"

Alas, the last week of pie making has come and gone, and I am left with not a single crumb… Continue reading »<\/a><\/p>\n","protected":false},"author":1181,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1232","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/1232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/1181"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=1232"}],"version-history":[{"count":3,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/1232\/revisions"}],"predecessor-version":[{"id":1242,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/posts\/1232\/revisions\/1242"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=1232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/categories?post=1232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/tags?post=1232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}