How To Make Ojo De Pescado Pie? Simple Recipes

The unique and intriguing Ojo De Pescado Pie, a traditional dessert from Chile, named after its fish-eye-like appearance due to the circular pattern of dough strips on top. This pie is essentially a creative variation of a traditional plum or apple pie, with a twist in the arrangement of the pastry strips on the surface. It’s a dessert that combines the simplicity of a fruit pie with the visual appeal of a carefully crafted pastry top. Here’s a simplified recipe to make an Ojo De Pescado Pie, focusing on using plums as the primary fruit filling.

Ingredients:

• For the Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¹⁄₂ cup cold unsalted butter, cut into small pieces
  • ¹⁄₄ cup ice water
• For the Filling:
  • 3 cups plums, sliced
  • ¹⁄₂ cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ¹⁄₄ teaspoon cinnamon powder
  • ¹⁄₄ teaspoon nutmeg powder
• For Brushing:
  • 1 egg, beaten (for egg wash)
  • Water (as needed)

Instructions:

1. Preparation of the Dough:

To start, combine the flour and salt in a large bowl. Add the cold butter and, using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some larger pea-sized pieces of butter remaining. Gradually add the ice water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

2. Preparation of the Filling:

In a separate large bowl, mix the sliced plums, sugar, cornstarch, lemon juice, cinnamon, and nutmeg until they are well combined. Let it sit for about 15 minutes, allowing the plums to release their juice and the mixture to thicken slightly.

3. Assembling the Pie:

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a thickness of about ¹⁄₈ inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit. Fill the pie crust with the plum mixture and spread it out evenly.

4. Creating the Ojo De Pescado Pattern:

Roll out the remaining dough to a similar thickness as before. Using a pastry cutter or a knife, cut strips of dough about 1 inch wide. You will need several strips to cover the pie in a fish-eye pattern. Place one strip in the center of the pie, then arrange the remaining strips in a circular pattern around the center strip, weaving them over and under each other to achieve the signature “fish eye” look. Trim the edges of the strips and press the edges of the strips gently to seal.

5. Baking the Pie:

Brush the top of the pie with the beaten egg for a golden glaze. Cut a few slits in the top crust to allow steam to escape during baking. Place the pie on a baking sheet lined with parchment paper and bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

6. Serving:

Let the pie cool for at least 30 minutes before serving. It can be served warm or at room temperature, depending on your preference. A scoop of vanilla ice cream or whipped cream can complement the flavors of the plum filling beautifully.

Tips for a Perfect Ojo De Pescado Pie:

• Ensure your butter is very cold, as this will help in creating a flaky crust.
• Don’t overmix the dough or the filling.
• The key to the fish-eye pattern is patience and gentle weaving of the dough strips.
• Keep an eye on the pie while it’s baking, as the baking time may vary depending on your oven and the thickness of your crust.

This Ojo De Pescado Pie, with its plum filling and intricately designed pastry top, is a dessert that will not only satisfy your sweet tooth but also impress your guests with its unique appearance. Enjoy the process of making it, and don’t hesitate to experiment with different types of fruit or spices to give it your personal touch.