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Category: desserts
Prep Time: Cook Time: Total Time:
1 cup of sugar
6 Tbsp flour
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp mace
1 1/2 tsp finely grated lemon peel
2 Tbsp butter - smoothed out or cut up
Crust:
1/4 cut of ice water
1 egg yolk
1 Tbsp cider vinegar
2 cups flour
1 stick of softened butter
Get all your blueberry pie recipe ingredients together first. Mix the egg, water, and vinegar together and blend well and then it set aside. Put 2 cups of flour into a medium bowel and cut in your butter and mix with a pastry blender until mixture resembles large crumbs. Stir in the water mixture until the whole becomes a large ball of dough. Refrigerate for 30 minutes before rolling out.
Rinse and pick over your blueberries, then dry them. Set aside. Sift together sugar, flour, salt, cinnamon and mace. Place the blueberries in a large bowel and then sprinkle lemon peel and 1/3 of the sugar mixture over the blueberries and toss.
Roll out half of the pie crust dough into a circle. Line a 9 inch pie pan with the dough and fill the pie pan with 1/2 of the blueberry pie mixture and 1/2 of the remaining sugar mixture. Top with the remaining blueberries and the rest of the sugar mixture - dot with the butter. Roll out the remaining dough to make the top crust and then cover the blueberries with the top crust. Seal and flute the pie edges. Cut air vents into the top of the pie with a sharp knife. Brush the top of the pie crust with egg wash.
Finish with baking on the lower half of a preheated (450) oven for 20 minutes and then lower the heat to 350 for about another 40 minutes. Enjoy.
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Blueberry Pie
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Category: desserts
Prep Time: Cook Time: Total Time:
1 cup of sugar
6 Tbsp flour
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp mace
1 1/2 tsp finely grated lemon peel
2 Tbsp butter - smoothed out or cut up
Crust:
1/4 cut of ice water
1 egg yolk
1 Tbsp cider vinegar
2 cups flour
1 stick of softened butter
Get all your blueberry pie recipe ingredients together first. Mix the egg, water, and vinegar together and blend well and then it set aside. Put 2 cups of flour into a medium bowel and cut in your butter and mix with a pastry blender until mixture resembles large crumbs. Stir in the water mixture until the whole becomes a large ball of dough. Refrigerate for 30 minutes before rolling out.
Rinse and pick over your blueberries, then dry them. Set aside. Sift together sugar, flour, salt, cinnamon and mace. Place the blueberries in a large bowel and then sprinkle lemon peel and 1/3 of the sugar mixture over the blueberries and toss.
Roll out half of the pie crust dough into a circle. Line a 9 inch pie pan with the dough and fill the pie pan with 1/2 of the blueberry pie mixture and 1/2 of the remaining sugar mixture. Top with the remaining blueberries and the rest of the sugar mixture - dot with the butter. Roll out the remaining dough to make the top crust and then cover the blueberries with the top crust. Seal and flute the pie edges. Cut air vents into the top of the pie with a sharp knife. Brush the top of the pie crust with egg wash.
Finish with baking on the lower half of a preheated (450) oven for 20 minutes and then lower the heat to 350 for about another 40 minutes. Enjoy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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