Decided to make a blueberry pie, with the abundance of blueberries I picked up at the store the other day. Searched for recipes for the filling & crust, & wanted to make it a tad "healthier" than a normal pie.
Here is what I came up with.
Crust:
Used a recipe I found at wholefoods.com with some adjustments:
I didn't have whole wheat pastry flour (& the ONLY bag I found was $7.99...way too darn expensive!).
3/4 c. whole wheat flour
1/2 c. all-purpose white flour
1/8 tsp. salt
7 Tbs. cold butter
NOTE: you will need to double this recipe--into separate bowls (one for top crust, one for bottom).
Mix flour & salt together. Add butter & cut in with a pastry thing (makes a crumbly, mostly flour, mix). Add 2-3 Tbs. cold water (I used water from the Brita pitcher in my fridge), adding in a 1/2 Tbs at a time. Using your hands, mix dough together into a ball until no longer crumbly. Chill in the fridge for ~30 minutes.
Filling:
Used a recipe found at allrecipes.com, with minor adjustments.
3/4 c. sugar (note: I used cane sugar)
5 Tbs. cornstarch
1/4 tsp. salt
1/2 tsp cinnamon
4c. blueberries
2 Tbs. lemon juice
1 Tbs. butter
Combine the first 4 ingredients in a bowl. Wash blueberries & dry (I just put them on a paper towel to soak up some of the water). Add blueberries to bowl, add lemon juice.
Roll out one of the dough sections. Put in pie dish & cut edges to fit. Add filling. Add the tbs. of butter in slabs on the top. Roll out the other section of dough. Cut into strips & line on top in a lattice pattern. Crimp edges.
Bake at 375 degrees for 1 hr to 1 hr 15 minutes, or until it begins to brown.
No comments:
Post a Comment