AAF’s Recipe of the Day
Written by Asinus Asinum Fricat on May 9, 2008 – 2:57 pm -The easiest pie in the world: Blueberry Pie!
When blueberries are in season, what better to do with them (other than eating them straight from the basket) than make a luscious blueberry pie? Blueberries, btw, have been found to be a “superfood”, so good for you that you should go out of your way to eat them. They neutralize free radicals, protect your heart, improve your vision, and protect against degenerative brain diseases. Yet another four good reasons to make and eat blueberry pie.
Pastry: (I like my to include lemon peel and juice in my pastry, it lifts the whole thing to a higher plane) 2 cups sifted strong white flour, 1 teaspoon salt, 1/2 teaspoon grated lemon peel, 2/3 cup shortening, cold 4 + tablespoons ice cold water, 1 tablespoon cold lemon juice. Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.
Filling: 3 pints of blueberries, cleaned and stems removed, 2 tbsp freshly squeezed lemon juice, 1/2 brown sugar crystals
1/4 teaspoon ground cinnamon, 2 tbsp unsalted butter, cut into small pieces. In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. I’m sure you know how to deal with the top, but here it is anyway: for a straight top, roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. For a fancy latticed top, just interweave strips of pastry to your liking.
Bake at 425° for 40 minutes, or until crust is nicely browned. And serve with vanilla ice-cream!
Tags: Bluberry Pie, Recipe
Posted in Food, Recipes |
9 Comments
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Yum! I just bought some blueberries this afternoon, and I have some refrigerated pie dough…I won’t be making a whole pie, but I think a smaller blueberry tart with this recipe will be my dessert for the next couple of days…
I love blueberries!
Then you’re in luck!
Try this one when you get a chance.
Prepare either a graham cracker crust or a pastry crust (brush eggwhite on before baking to keep it from getting soggy). While the crust cools, take
However many blueberries you want
Fresh whipped cream (with vanilla, of course)
Cream cheese (or Neufchatel) about one third the volume of the whipped cream
Blend the cheese with the whipped cream and adjust for sweetness. You want a fairly thick, but not too stiff to spread, mix.
Fold the blueberries in gently to avoid bruising.
Fill cooled crust with mixture. If you wish, you can sprinkle on some graham cracker crumbs for decoration, or some extra pastry, crumbled.
Refrigerate for an hour or so, better overnight to allow the flavors to meld.
This is excellent with good coffee, or even milk, but the combination of cold pie and hot coffee is awfully good. Warmest regards, Doc.
That I will, thanks. It would go well with hot chocolate too.
That would be good, but a little sweet. That cheese/whipped cream mix is good for a number of things. I’ll post my apricot crepes recipe sometime, but Dr. Who is about to come on and I have not eaten dinner yet. Warmest regards, Doc.
So you’re into Dr Who as well as the Who? Who knew ;’)
Many have speculated, but no one, including myself, really know. Who’s Next to speculate? LOL!
Actually, it is the combination of wit, wryness, and seriousness presented in an enjoyable fashion that attracts me to them, along with the uniquely British outlook. Perhaps part of has to do with the fact that both of my paternal grandparents were from Birkenhead.
My Dad was a radical conservative, and it really got to him when I would suggest that we might be related to John Lennon, since Liverpool is just across the bay. Warmest regards, Doc.
There’s a saying here that says, roughly, Hot Heads Hail from Birkenhead!
I had not heard that before. Thanks for a bit of background about me! Warmest regards, Doc.