COWABUNGA RABBIT


Blueberry Pie
Sunday 3 August 2008, 2:20 PM
Filed under: fruit, pies/tarts

This is the first time I’ve ever made pie crust from scratch and I’m pretty pleased with the results. It wasn’t super flaky, but the taste and texture complemented the filling very nicely. The blueberries themselves are sweet already, so I cut back a lot on the sugar. The filling ended up being slightly sweet and tart, just the way my mom likes it. It appears a little runny, but that’s because I didn’t wait for it to cool completely.

The pie crust recipe is from Beyond Salmon. The page features step-by-step photos so it’s a great help. I followed the recipe exactly because I was pretty paranoid in messing up. When making the lattice structure, I looked at Simply Recipes.

The blueberry filling is adapted from the recipe featured on Cooking Light.

Ingredients (Blueberry Filling)

  • 1/4 cup white sugar
  • 3 1/2 tablespoons corn starch
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons melted butter
  • 6 cups fresh blueberries

Directions

  1. Preheat oven to 375 F.
  2. Prepare the pie dough.
  3. Combine all the ingredients for the blueberry filling.
  4. Put the filling inside the pie dish that has been lined with half of dough.
  5. Form the lattice structure with other half of dough.
  6. Place pie on a baking sheet (in case the filling overflows).
  7. Bake for 1 hour and 15 minutes.

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3 Comments so far
Leave a comment

beautiful. but you’re right, the ratio of filling to crust looks pretty high.

Comment by Irene

nice… the ratio of delicious seems pretty high.

Comment by anna

:O

Comment by Julie Tae




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