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Oct 7, 2011

blueberry pie!

I can't believe I never posted this! 
This was my crowning achievement this summer!
Paddys Blueberry Pie
    • 5 cups fresh blueberries
    • 1 tablespoon lemon juice
    • 1 (15 ounce) packages refrigerated pie crusts or your own recipe
    • 1 cup sugar
    • 1/2 cup all-purpose flour
    • 1/8 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons butter or 2 tablespoons margarine
    • 1 large eggs, lightly beaten
    • 1 teaspoon sugar
  • Ingredients for double pie crust-
  • 2 1/2 cups flour
  • 2 sticks butter, cut up
  • 1 tsp salt
  • 1/2 tsp sugar
  • Food Processor
                                                     Directions for Pie Crust: 
Process all ingredients for 10 seconds until it looks like oatmeal. Then pour 1/4-1/2 cup ice water in gradually. Wrap in saran wrap into 2 flat circles & chill at least 2 hours or overnight. Then roll  between 2 pieces of wax paper.
(If you're doing a single pire crust, bake at 425 F for 10-12 mintues)

Pie Filling :

  1. SPRINKLE berries with lemon juice; set aside.
  1. FIT half of pastry in a 9-inch pie plate.
  2. COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
  3. Pour into pastry shell, and dot with butter.
  4. UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
  5. Place pastry over filling; seal and crimp edges.
  6. Cut slits in top of crust to allow steam to escape.
  7. Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
  8. Cover edges with aluminum foil to prevent overbrowning, if necessary.

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