Blueberries and Apples

I STARTED MY MORNING thinking I would make a mini loaf of artisan bread and 4 sesame hamburger buns from my dough that was proofing overnight. Never getting locked into a direction is one of my cardinal rules in my kitchen. This thinking also feeds my ADD and fuels my curiosity.

My shift really began when Nancy brought me half a large bag of frozen blueberries after making her morning fruit smoothies. These were wild blueberries, my absolute favorite.

These smaller gems have 25% more anthocyanins found in their skin than the larger Hi-Bush-type, for those into this plant-based nutritional profiling. I recall first finding wild blueberries in the scrubby, sandy areas of the UP in late July and August while on daily expeditions at Camp Nekana during my youth.

Making a pasty-like crust came to mind as I worked with my yeast, butter, and egg dough. It seemed like a reasonable shift from my earlier intentions. I thought of pasties, perhaps, because I reminisced about the UP, wondering if I could roll out bread dough and fill it with apples and blueberries to achieve a satisfying new-style dessert.

I might have been asking for too much.

My filling was delicious, but the folded-over crust was very elastic, almost rubbery. I tried for the first time a Turbinado Sugar, which frankly, saved the dessert, giving it a sweet, sugary crunch topping after the egg wash and baking.

I critiqued my effort and decided to approach AI, hoping for useful thoughts, insights, and corrective actions on modifying my dough. This was her response:

Yes, adding sugar and butter to bread dough for a blueberry pie crust is a great way to create a richer, slightly sweet, and flakier bread-like crust. This approach mimics a "sweet dough" or brioche-style pastry, which works well for rustic fruit pies, providing a tender crumb that complements the filling.

As we used to say in the automotive industry, “Back to the drawing boards.”

So, next time, after I split the overnight dough into two 4” spheres, I will add 2 TBS of soft butter and 2 TBS of granulated sugar to my chosen dessert ball that I’ll roll out to fill a round 9” pie pan. Place the mixed fruit innards onto half the dough, ¾ of an inch from the edge. Then pinch the folded-over edges with the back of a fork to seal the pocket. Do the egg wash on the exposed dough and sprinkle with Turbinado sugar to your liking. Place in a convection oven at 350 F for 35 minutes.

So, you ask about the filling? I used about ¾ cup of wild blueberries and one small, cubed apple of one's choice. Add a little salt. ¼ cup of brown sugar, ½ tsp. of cinnamon, a dash of nutmeg, and 1 TBS of corn starch. A squeeze of 1/3 lemon after all ingredients are mixed is my final act.

If this doesn’t turn you on, skip the butter and sugar and make a big artisan loaf of bread from the overnight dough; place it in a Dutch Oven for an hour for final proofing. Bake for 20 minutes in a covered pan at 425 F, remove the lid, and brown for 12 minutes.

I don't know which is better.