Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Pies - Pastries > Pies
Blueberry Pie
Yields: 1 Pie
Ingredients:
- 1 tablespoon lemon juice
- 5 cups fresh berries
- 2 tablespoons flour
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon butter
- 2 1/3 cups flour
- 1/3 cup cake flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1 stick unsalted butter
- 1/2 cup ice water
- 1 egg white
- 2 tablespoons sugar
- 1 teaspoon brown sugar
Sprinkle lemon juice on berries. Mix 2 tbs flour, 1 cup sugar, and 2 tbs cornstarch. Add to berries, and toss lightly. Set aside while making crust.
Mix 2 1/3 cup flour, 1/3 cup cake flour, 1 tbp sugar, and 1/2 tsp salt. Cut in vegetable shortening and butter until coarse. Add ice water, and mix gently until moist. Form two balls, and roll out one of them to line pie plate. Spoon filling into unbaked crust. Dot with butter. Roll out second ball, and cover pie. Fold edges of top crust under bottom crust, and flute edges. Slit top of pie to vent.
Beat egg white with 1 tablespoon water. Brush top of pie with mixture, and sprinkle with white and brown sugar. Bake at 425° for 10 minutes. Reduce heat to 350°, and bake 45 minutes or until pie bubbles.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
