![]() "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Fold the edge under and crimp the edge with either your fingers or the tines of a fork. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. Wrap in plastic wrap and refrigerate for 30 minutes.Ĭut the dough in half. The fresh blueberries are tart and juicy. Dump out onto a floured board and roll into a ball. Blueberry Crumb Pie, made with a homemade buttery crust, fresh blueberries, and an almond crumble topping, is the best homemade fruit dessert you can make Everything about this Blueberry Crumb Pie will make you drool. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. This blueberry crumble pie is the best blueberry pie that anyone in my family has ever had. Pulse 8 to 12 times, until the butter is the size of peas. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Allow to cool and serve warm or at room temperature.Ĭut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. 7 tablespoons (55 grams) tapioca flour (starch) or 5 1/2 tablespoons (45 grams) cornstarch (see Note) Pinch of salt. 3/4 cup (150 grams) granulated sugar (for a moderately, but not very, sweet pie) Juice of half a lemon. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar. 2 cups (about 1 12-ounce/340-grams package) blackberries. Press the two edges together with a dinner fork. Cut the excess dough off at the edge of the pie plate. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.īrush the edge of the crust with the egg wash. With a sharp knife, cut the excess dough off at the edge of the pie plate. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Note: If fresh blueberries are unavailable, use frozen blueberries (without thawing them first) and increase the baking time by 10 to 15 minutes.Preheat the oven to 400 degrees F. Serve at room temperature or rewarm in a 350☏ oven for 10 to 15 minutes just before serving. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Meanwhile, position a rack in the lower third of an oven and preheat to 375☏.īake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Refrigerate the pie until the dough is firm, 20 to 30 minutes. Using a small, sharp knife, cut an asterisk 4 to 5 inches across in the center of the top to allow steam to escape during baking. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Dot with the butter.įold the reserved dough round in half and carefully position it over half of the filled pie. Immediately transfer to the dough-lined pan. Sprinkle the sugar mixture over the berries and toss to distribute evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. Set the dough-lined pan aside, along with the other dough round, in a cool place until ready to use. Using kitchen scissors, trim the edge of the dough, leaving 3❴ inch of overhang. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. 1 unbaked 9 inch deep dish pie shell Filling 4 cups fresh blueberries 2 cup sugar 3 tablespoons flour 1 teaspoon cinnamon 1 tablespoon orange juice or 1. Fold 1 dough round in half and carefully transfer to a 9-inch pie dish. ![]()
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