How To Make Geometric Pies by lokokitchen

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Blueberry Curd Tart
Servings: 8
INGREDIENTS
Tart Shell
1 cup walnuts
1 cup all-purpose flour
Β½ cup powdered sugar
Β½ teaspoon cinnamon
Β½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
Blueberry Curd
1Β½ cups blueberries
1 tablespoon water
2 large eggs
2 large egg yolks
ΒΎ cup granulated sugar
Β½ cup lemon juice
2 teaspoons cornstarch
3 tablespoons unsalted butter, cubed
3 tablespoons extra-virgin olive oil
8 kiwis, skins removed
PREPARATION
In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
Add the butter and pulse until the mixture comes together and holds when compressed.
Press the mixture into a 9-inch round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
Preheat the oven to 350˚F (180˚F).
Bake for 20-25 minutes.
Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
Continue whisking until the curd begins to thicken, 5-8 minutes.
Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
Chill the tart in the refrigerator overnight.
Slice the kiwis into desired shapes and arrange on top of the chilled tart.
Slice and enjoy!

All recipes from Loko Kitchen
https://www.lokokitchen.com/

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Two-Colored Woven Pie
Servings: 8
INGREDIENTS
Beet Compound Butter
1 beet, stem and leaves removed
18 tablespoons (2ΒΌ sticks) unsalted butter, softened
Beet-Colored Dough
2 cups flour
2 tablespoons sugar
Β½ teaspoon salt
6-8 tablespoons beet juice, ice cold
Plain Dough
1 cup flour
1 tablespoon sugar
ΒΌ teaspoon salt
10 tablespoons (1ΒΌ sticks) unsalted butter, cubed, cold
3-4 tablespoons water, ice cold
Filling
3Β½ cups blueberries
2 teaspoons lemon juice
ΒΎ cup sugar
Β½ teaspoon salt
3 tablespoons tapioca starch
1 large egg, beaten
1 teaspoon water
2 tablespoons turbinado sugar
PREPARATION
Preheat the oven to 400˚F (200˚C).
Wrap the beet in tin foil and place on a baking sheet.
Roast for 1 hour, until fork-tender.
Wearing gloves, peel the beet skin.
Add the beet to the bowl of a food processor and pulse until smooth.
In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
Remove one beet dough disc fr
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Caption: My aesthetic for pies is inspired by . color combinations hi i'm lauren co from . loco kitchen and i make geometric and . colorful pies i started the loco kitchen . instagram account in august 29th really . it was just a holding place for my food . photos i was becoming that friend who . was flooding her personal account with. food photos and just really needed a . separate holding place for those photos . before this whole craziness i was an . executive assistant . and saw some cool pie pictures on . pinterest and wondered if i could do it . myself so ventured out and the plaid . lattice pie on my feed was the first one . i made my aesthetic for pies is inspired . by geometric patterns string our . architecture a lot of textiles and color . combinations so when coming up with pie . designs. i never sketch things out i don't really . plan them in advance of results of the . pie are usually having fun in the . kitchen and seeing what the dough is . willing to do or the fruit if it . cooperate the feedback to my instagram. account and some of the photos that i've . posted have been really really positive . i think one of my favorite comments was . somebody saying that their partner and . understand instagram at all but when. he's in a bad mood or having a bad day . she'll show him some of my photos and it . kind of soothes him and calms him down . which i think is pretty funny . yeah just lots of positive comments i . love seeing people out there trying to . recreate some of my designs it's wild . that i'm just having fun in my home . kitchen and somehow these things are . getting out in the world and people are . doing the same thing in their kitchens . as well the rule is always to keep . things super cold so make sure your. dough is chilled to try not to handle it . too much so my designs are constructed . with lots of strips of dough so i try to . only touch the strip's from the ends . once the pie design on top of sitt chill . it in the fridge thoroughly before . baking for the local kitchen signature . spoke design that's inspired by some . string art designs that i saw and . because the design is constructed of . lines i wondered if i could reconstruct . it with pie dough just cutting the dough . into strips and laying them on the . surface of the pies and sent out to . experiment per usual and it turned out . well one of the first pies i made i . brought to thanksgiving. at my in-laws house and i had made this . beautiful intricate top was super proud . of it it looked awesome and lo and . behold it was completely undercooked and . runny and it was just mortifying sitting. at the table it was the one dessert and . everybody in the family it was just . really kind and generous and insisted on . eating and i had to sit there totally . mortified and embarrassed you know i . kept baking and through experimenting. and practice i've gotten a little bit . better i had this idea of making colored . pie dough and it was just kind of . floating around in my head and i tried . it out why freeze-dried raspberry powder . it colored the dough a really kind of . scary color still put it up joked about . it and a chef actually commented on that . photo and suggested using beet compound . butter she actually emailed me and kind . of walked me through the steps of . constructing this beet compound butter . and substituting beet juice for the. water in the dough recipe and yeah it . worked out really well the dough color . came out very vibrant there are a couple . people on instagram that i've met . through the platform now that i'm deep . into pies one of them is joe harrington . she's based in london i think she's one . of the original instagram pie ladies and . she makes these really beautiful pies . out of floral and leaf cutouts just by . the magic of the internet we've kind of . become friends and she's been super kind. super generous with her platform was . always advocating for me and just kind . of cheering me on which i find really . inspiring that the community can be so . collaborative and encouraging . yeah it's just another testament to how. this instagram platform has reached . people all over the world and how people . have been really kind and responded . really positively and sharing their own . knowledge with me as well my husband's . his role is usually not super hands-on . occasionally if i do attempt a weaving . pattern or some kind of kaido pattern . and i get stuck i'll have to call in my . life consultant and have him kind of . figure out the pattern and tell me what . my next steps are otherwise he kind of . keeps out of the kitchen lets me do my . thing. usually i prefer making tarts because i . also prefer to eat them for the tangy . zesty flavor but i think they're a . little less time intensive and there's a . lot more creative freedom with tarts so . i think my family and friends are all . really excited to see what's happening . with my instagram account and the way . that it's completely exploded i did have . to explain how the instagram platform. worked to my parents and a lot of family . and i will say a lot of people have . gotten new instagram accounts just so . they can follow me had to walk them . through the process of how to like a . photo how to leave a comment but for the . most part i think they're all super . excited to see this things that i'm . creating being shared all over the world . so when i'm cutting out shapes for tarts . or you know cutting out cubes of fruit . for pie fillings there's a lot of. leftover some edges some bits i usually . stick those in a freezer ziploc bag and . save those for smoothies later for extra. pie dough anything that i trim or any . extra leftover pie strips and i usually. sprinkle those with either cinnamon . sugar or parmesan cheese and bake them . up and they become my fries . so i don't usually work with fresh . things like apples and pears for tarts . because they do brown really quickly i . keep those ingredients for pie fillings . instead what i find easiest is working . with fruit that's not overly ripe fruits . that are more solid i guess like green . or mangoes firmer kiwis dragon fruit . things like that are easier to work with . and you're able to get sharper edges out . of those cuts . i think it's something that's really . intimidating but anybody can do it i . started with a sharp knife and a cookie . sheet for cutting straight edges and you . know i don't have a lot of fancy tools . that i use or any fancy recipes let's. just get in the kitchen do it and see . what comes out and have fun oh yes . .
 

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