A.R.T. Community Cookbook: Happy You’re Going to Broadway but Wished You’d Stay in Cambridge Ginger Lime Pie by The Axelson Family

Happy You’re Going to Broadway but Wished You’d Stay in Cambridge Blueberry Ginger Lime Pie

From the Kitchen of: The Axelson Family

Ingredients:

• Crust:

  • 2 ¼ cup all purpose flour

  • 1 tbsp. sugar

  • 1 tsp. kosher salt

  • 1 c. up (2 sticks) plus 2 tbsp. chilled unsalted butter, cut into pieces

  • 1 tbsp. cider vinegar

• Filling:

  • All purpose flour (for surface)

  • 1 ¼ cup granulated sugar

  • ¼ cup cornstarch

  • 1 tbsp. finely grated lime zest

  • 1 tbsp. finely grated peeled ginger

  • Pinch kosher salt

  • 2 lbs. fresh blueberries (about 6 cups)

  • ¼ cup fresh lime juice

  • 1 large egg

Directions (Crust):

1. Mix flour, sugar, & salt in a large bowl.  Toss butter in flour mixture to evenly coat.

2. Working quickly & aggressively, use fingers to rub butter into flour to create large shaggy pieces of dough. (the idea is to smash the butter into the flour, creating some pieces that are flat and thin, and some that are large and chunky)

3. Combine vinegar and 3 T. ice water in a small bowl.

4. Drizzle over the flour mixture, running fingers through the flour as you drizzle to evenly distribute. (think of running your fingers through your hair)

5. Knead in the bowl until it starts coming together (it will still look a little dry)

6. Turn dough out on work surface and knead 1 or 2 more times pressing to incorporate shaggy edges.

7. Divide in 2 pieces and press into 1-inch thick discs.  Wrap with plastic and chill for at least 1 hour.  Can be made 5 days in advance – keep chilled – or freeze up to 1 month.

Directions (Filling):

8. Preheat oven to 350 degrees.  Roll out a disk of dough on a lightly floured surface to 13” round.  Transfer round to parchment paper lined baking sheet – chill while you do next crust.  Stack on top of 1st round, separating it with parchment paper.  Chill both while preparing the filling

9. Combine sugar, cornstarch, lime zest, ginger and salt in a bowl, rubbing together with your fingertips to release the oils in zest and event distribute the ingredients

10. Beat egg with 1 tsp. water in a small bowl just to blend

11. Carefully place 1st round in a 9” pie dish. Scrape in blueberry filling along with the accumulated juices.  Mound the berries in the center

12. Brush edge of dough with egg wash.  Place 2nd round over filling.  Crimp to seal.  Cut several approx. 3” slits avoiding edge

13. If desired, brush dough with remaining egg wash and sprinkle with demarra sugar (I’m not sure what this is, sorry! I did not do this step

14. Place pie on foil-lined rimmed baking sheet.  Bake until crust is deep golden brown on top and juices are bubbling, about 1 ¼ hours

15. Transfer to a pie rack, let sit at least 4 hours before serving.  Pie can be made 2 days ahead.  Cover & chill.

< Return to the A.R.T. Community Cookbook

The A.R.T. Community Cookbook is a collection of pie recipes contributed by A.R.T. patrons, staff, and fans during the run of Waitress.  Recipes collected as a part of the Waitress Lobby Experience and via Instagram.

Also check out Behind the Counter, an oral history project featuring photos and interviews from people working in diners and restaurants around Greater Boston.

Jenna is a waitress and expert pie maker, is stuck in a small town and a loveless marriage. Her customers, co-workers, and the town’s handsome new doctor all offer her conflicting recipes for happiness—but Jenna ultimately has to decide for herself. This poignant and uplifting new musical celebrates friendship, motherhood, and the courage it takes to pluck a long abandoned dream off the shelf. Waitress is a new musical directed by Diane Paulus, featuring music and lyrics by Grammy-nominated singer-songwriter Sara Bareilles.

@americanrep  #WaitressART