Blueberry Amazake Pie

Blueberry Amazake Pie

Simple, sweet, blueberry pie. This time with no sugar, just MOLD!

Inspired by traditional amazake, this recipe only scratches the surface of all the different ways you can build off of simple koji preparations.

Here are the mechanics: koji's powerful enzymes (particularly amylase) breakdown the complex carbohydrates in the cooked rice and berries to create simple sugars, meaning that no extra refined sugar is necessary! In addition, despite being just three ingredients, the complexity of flavor that can be achieved with this simple preparation is truly mind blowing.

NOTE: All ferments, by nature, will be completely unique. And that's a beautiful thing! Ferment times are relative to ambient temperature, humidity, and freshness of ingredients - keep an open mind and check/taste your ferments regularly to see what you like best!

Prep Time: 15 minutes
Ferment Time: 1-2 days (at 140°F)

Ingredients and Estimated Measurements:
Filling:

  • 150 g fresh blueberries
  • 150 g koji (the one I used is grown on short grain rice for sake brewing)
  • 150 g cooked rice
  • 300 g spring water

Crust (my sister's recipe):

  • 2 1/2 cups AP flour
  • 1/4 cup sugar
  • 1 tbsp kosher salt
  • 2 sticks cold (almost frozen) unsalted plant-based butter (Earth Balance works well)
  • 1/4 cup cold water
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Step by Step Guide

  • 1. Koji

    A short grain rice koji is best for amazake. A shorter grain not only contains the highest proportion of carbohydrates, but is also the perfect host for amylase-producing koji species.

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  • 2. Ratios

    1:1:1 ratio of cooked rice : rice koji : fresh blueberries.

    Ex: 100g rice, 100g rice koji, 100g blueberries.

  • 3. Water

    Add enough water to cover everything just barely. This will roughly be a 1:1.5 ratio of water to other ingredients. The exact amount of water you use will depend on the vessel you choose to ferment in.

  • 4. Salt

    No salt is necessary during the fermentation stage of this recipe. However, a couple generous pinches of salt added to the filling before baking is essential for proper seasoning and so that the amazake's sweetness is maximally amplified.

  • 5. Time and Temperature

    This ferment is quick. Usually done in 12-24 hours at a consistent 140°F. If you go past that, there's a high chance your amazake will develop more sour notes - I personally love this, but for pure sweetness, keep an eye (and tongue) on the progress of the ferment.

  • 6. Equipment

    A consistent 140°F can be achieved in special ovens, or any sous vide machine, dehydrator, crockpot, or InstaPot. Your choice! Just make sure you keep an eye on the exact temperature you're hitting with a thermometer.

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Notes and Key Reminders

  1. Take this recipe as a general guideline - so if you don't like blueberries or think you'd prefer another berry - try it! Cherries, cranberries, whatever you like!
  2. I've said this several times already but TASTE AS YOU GO, getting an intuitive feel for how the koji develops flavors and contrasting that with your own personal preferences is paramount.

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