It was Pi Day on Sunday, so we had to comply.
Our pie didn't look as yummy as the one above,
but Scott did a great job at cutting out the symbol
on our 'cheater' store bought pie crust
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| image and recipe from here |
We just got a good deal on a bunch of blueberries so that was our pie of choice.
It would have been better to do a homemade crust, but the filling was good!
Classic Blueberry Pie
Pastry
2 c. all-purpose flour
1 t. salt
2/3 c. plus 2 T. shortening
4 to 6 T. cold water
Filling
3/4 c. sugar
1/2 c. Gold Medal™ all-purpose flour
1/2 t. ground cinnamon, if desired
6 c. blueberries
1 T. lemon juice
1 T. butter or margarine, if desired
Preparation
In medium bowl, mix 2 c. 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).
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.
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.
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.
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.
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.
Tips
You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
Bake this pie in a fun pie plate, or use a disposable pie pan to take this dessert anywhere.
Rise to the occasion! If using self-rising flour, there is no need to add salt.
Of course you can use canned or frozen blueberries. Use 6 cups of either, choosing unsweetened frozen blueberries and partially thawing.
You can taste the difference! Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
Bake this pie in a fun pie plate, or use a disposable pie pan to take this dessert anywhere.
Rise to the occasion! If using self-rising flour, there is no need to add salt.
Of course you can use canned or frozen blueberries. Use 6 cups of either, choosing unsweetened frozen blueberries and partially thawing.
