Monday, December 16, 2013

Yummy Blueberry Pie

Today I will be sharing with you the recipe that gives the BEST pie dough. This is my mother in law's recipe and it is perfect and simple. It yields FOUR pie crusts, or two double crust pies.If you do not need four you can freeze the rest (or make shepherd's pie, chicken pot pie, etc).

For the dough:

  • 4 cups of flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 Tbsp sugar
  • 2/3 cups of shortening
  • 1 egg, beaten
  • 1/2 cup of water
  • 1 Tbsp vinegar
I put all the dry ingredients in the food processor and pulse to mix them. Then I add the shortening and pulse in the food processor until it resembles sort of pea sized clumps and "sandy" flour shortening mix. Then I add the egg, and the vinegar and with the food processor on I slowly pour the water until a ball forms. Then I refrigerate it for an hour before rolling. For baking, use the BLIND BAKING method to avoid shrinking of the crust. If you are going to cook the crust with the filling, follow pie's recipe instructions. The blind method consists of putting weight on the dough, I usually use parchment paper and some uncooked beans on top. Cook for 400 degrees for 15 minutes. But most of the time I cook the pie with the filling. In this case, my son's favorite, blueberry pie...and so EASY!

  • 3/4 sugar
  • 2 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • 1 Tbsp fresh lemon juice
  • 4 1/2 cups blueberries, I use fresh
Combine sugar, water, cinnamon and cornstarch. Heat until it thickens. Let cool, and then add the juice and the blueberries. Let cool.
Roll the pastry, put it in a 9 inch pie plate. Put the filling on top. Roll the second pastry to cover the filling, seal the edges. I like to do some kind of design with leftover crust, you can use cookie cutters depending in the occasion. Make cuts on top for steam to escape. Sprinkle with sugar on top (I love this, they look like crystals after it bakes). Bake @ 425 degrees for 20 minutes, then reduce the heat to 350 degrees and bake for another 20-25 minutes.

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