I am well aware that this is not a post about marketing your music, the state of the music business, direct-to-fan, 1,000 True Fans or Music PR This is a post regarding my second love: Food. I made this today and shared the process on Twitter and Facebook and many friends asked me for the recipe – so here it is… This recipe was taught to me by my father Gordon Hyatt who is a masterful chef. This pie will make people do things for you. I have turned down a few marriage proposals from it (OK, they were from my best girlfriends husbands, but that’s neither here nor there…) it is easy to make and takes minutes to assemble. So, take a break from music marketing and hit the kitchen! Love, Ariel
Crust: I buy frozen pie crust (deep dish) but if you like to make pie crust you can do that too. Today my friend made Julia Child’s recipe (pictured)
Filling: 2 1/2 – 3 cups of blueberries Juice & zest of 1 lemon ½ cup sugar 1-2 tablespoons corn starch zest both lemons (remember don’t grate the white of the lemon just the yellow exterior flesh) you will use half for the filling and half for the crumb topping juice 1lemon and combine juice, half of the zest, sugar and cornstarch with blueberries, – toss lightly together in bowl transfer to pie crust (pile it in there, its ok if its higher than the edges of the pie)
Crumb Topping: 1 stick butter (frozen or very cold) 1 cup flour w/ 1/2 teaspoon salt 1 cup sugar 1 teaspoon fresh nutmeg – grated zest from 1 lemon dice the butter into small cubes toss into bowl with flour, sugar,nutmeg & zest – knead this like play dough (use your hands and manipulate till it forms a crumbly consistency) drizzle crumb topping on top of blueberries and cover them completely “sealing” the crumb topping to the edges of the pie crust. Bake for 25 – 35 minutes until topping is golden brown.
Serve with ice cream or whipped cream (easy just whip heavy cream with a splash of vanilla and a dash of maple syrup).
Crust: I buy frozen pie crust (deep dish) but if you like to make pie crust you can do that too. Today my friend made Julia Child’s recipe (pictured)
lemon and combine juice, half of the zest, sugar and cornstarch with blueberries, – toss lightly together in bowl transfer to pie crust (pile it in there, its ok if its higher than the edges of the pie)
nutmeg & zest – knead this like play dough (use your hands and manipulate till it forms a crumbly consistency) drizzle crumb topping on top of blueberries and cover them completely “sealing” the crumb topping to the edges of the pie crust. Bake for 25 – 35 minutes until topping is golden brown.
Serve with ice cream or whipped cream (easy just whip heavy cream with a splash of vanilla and a dash of maple syrup).
