I don't usually like berry pies, and never make them . But this one was over the top good. Neil's friend Renee made it, and sent me the recipe. I think its the grape juice in the crust! and the instant tapioca ( I'm not even sure what this is, but it cant be that hard to find) that make this so good, and not at all too messy and runny once cut. I have not tried it yet, but will next time I need to bake something. It is blueberry season!
RECIPE INGREDIENTS:
CRUST
2 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable shortening
5 to 6 tbsp. cold grape juice
FILLING
4 cups blueberries
2 2/3 tbsp. instant tapioca
2/3-1 cup sugar
1 1/2 tbsp. lemon juice
2 tbsp. butter
GLAZE
1 tbsp milk
1 tbsp. sugar
1.To make the crust, combine the flour and salt in a medium-sized bowl. Cut in the vegetable shortening until the mixture resembles a coarse meal. Add the grape juice, 1 tablespoon at a time and mix until the dough forms a ball. Chill for at least 30 minutes.
2.Preheat the oven to 450 degrees. For the filling, pour the blueberries into a medium-sized bowl and toss with tapioca and desired amount of sugar. Let stand for 15 minutes.
3.In the meantime, divide the pie dough in half and roll out one of the halves into a circle 1/8-inch thick. Transfer the crust to a 9-inch pie plate and trim the edges.
4.Add the lemon juice to the blueberry mixture, toss, and pour into the bottom crust. Dot with butter. Roll out the top crust, place over the blueberry filling and crimp the edges. Use scraps of dough to cut out decorations for the top of the pie. Using a pastry brush, lightly coat the top crust with milk, then sprinkle with sugar.
5.Bake for 15 minutes at 450 degrees. Turn down the heat to 350 degrees and bake for another 35 to 40 minutes. Serves 8 to 10.
CRUST
2 cups all-purpose flour
1 tsp. salt
2/3 cup vegetable shortening
5 to 6 tbsp. cold grape juice
FILLING
4 cups blueberries
2 2/3 tbsp. instant tapioca
2/3-1 cup sugar
1 1/2 tbsp. lemon juice
2 tbsp. butter
GLAZE
1 tbsp milk
1 tbsp. sugar
1.To make the crust, combine the flour and salt in a medium-sized bowl. Cut in the vegetable shortening until the mixture resembles a coarse meal. Add the grape juice, 1 tablespoon at a time and mix until the dough forms a ball. Chill for at least 30 minutes.
2.Preheat the oven to 450 degrees. For the filling, pour the blueberries into a medium-sized bowl and toss with tapioca and desired amount of sugar. Let stand for 15 minutes.
3.In the meantime, divide the pie dough in half and roll out one of the halves into a circle 1/8-inch thick. Transfer the crust to a 9-inch pie plate and trim the edges.
4.Add the lemon juice to the blueberry mixture, toss, and pour into the bottom crust. Dot with butter. Roll out the top crust, place over the blueberry filling and crimp the edges. Use scraps of dough to cut out decorations for the top of the pie. Using a pastry brush, lightly coat the top crust with milk, then sprinkle with sugar.
5.Bake for 15 minutes at 450 degrees. Turn down the heat to 350 degrees and bake for another 35 to 40 minutes. Serves 8 to 10.
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