Little House on the Prairie
Would you like to react to this message? Create an account in a few clicks or log in to continue.



 
HomeHome  PortalPortal  Latest imagesLatest images  SearchSearch  RegisterRegister  Log in  

 

 Blueberry Pie

Go down 
AuthorMessage
Davetucson
Ingalls Friend for Life
Ingalls Friend for Life
Davetucson


Number of posts : 9374
Location : Helena, Alabama
Mood : Blueberry Pie Bokmal10

Blueberry Pie Empty
PostSubject: Blueberry Pie   Blueberry Pie EmptyThu Jan 16, 2014 2:42 pm

Blueberry Pie 133ca710

Ingredients

Pastry
2 cups Gold Medal® all-purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water
Filling
3/4 cup sugar 1/2 cup Gold Medal® all-purpose flour 1/2 teaspoon ground cinnamon, if desired 6 cups blueberries 1 tablespoon lemon juice 1 tablespoon butter or margarine, if desired

Directions

1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4 In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
5 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.










"Albert, do you REALLY think you are old enough to know what love is?"
"I must be Pa. I love you, I have for a long time."
Back to top Go down
 
Blueberry Pie
Back to top 
Page 1 of 1
 Similar topics
-
» Blueberry Pudding with Rosewater Sauce
» Lemon Blueberry Layer Cake
» Blueberry Muffin Bundt Cake
» Blueberry Sweet Rolls with Lemon Glaze

Permissions in this forum:You cannot reply to topics in this forum
Little House on the Prairie :: Walnut Grove Community :: Caroline's Kitchen :: Cakes & Pies-
Jump to: