Tuesday

[cooking] Blueberry Pie



Crust
2 cups sifted all purpose flour
1 tsp. salt
2/3 cup + 2 tbsp. vegetable shortening
1/4 cup ice water
1 tablespoon corn starch

Filling
4 cups frozen blueberries (do not thaw)
1 cup sugar
Juice from one lemon
2 tablespoons flour
2 tablespoons cornstarch
Little melted butter

Preheat oven to 400 F.

In a bowl mix flour and salt, cut in shortening, mix; add water a little at a time and mix until all flour is moistened. Make a ball with the dough and place on a floured board. Divide in half. Roll out to an approximately 12" circle and place into a well-greased 9" pie plate, leaving an overhang. Dust with 1 tablespoon cornstarch.

In same bowl, dust blue berries with flour. Dust with corn starch. Mix in sugar and lemon juice, turn into pastry-lined pan. Roll out remaining half of dough and place over top of apple mixture. Fold edge on top pastry under edge of lower pastry and trim. Seal with fingertips. Cut steam vents, brush with butter.

Bake for 50 minutes, turn down heat to 370, bake for another 10-15 minutes, until the top is golden. Let cool completely before cutting.

Notes:

1. This pie was maybe a little too sweet. I'd recommend using only 1/2 cup of sugar but I haven't tried it yet so I can't vouch for the taste. I would have preferred this pie to be really tart. The idea of dusting the berries with crushed SweetTarts did cross my mind for one crazy second.

2. The flour dusting and extra long baking time were because I used frozen berries. The recipe would be different if you use fresh berries.

3. You've got to let the whole thing cool, for real, or else the filling will ooze out. I waited 3-4 hours and there was minimal ooze. The pie slice held it's shape and filling well. Nice "berries and cream" flavor when eaten with a scoop of vanilla ice cream.

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