I have been very lucky to learn from an amazing cook/baker...Chucks mom!!! Beth has taught me how to make bread from scratch (no bread machine people...it is a 4 hour commitment), homemade pizza dough with all the pizza fixings (an almost weekly favorite in our house) and so much more! Last summer my pal Britney brought me a TON of blueberries she had picked! What was I to do?! I called Beth and she told me how to make a killer blueberry pie!
Now, when I make pies...do I use store bought dough? Heck no! Beth also taught me how to make the EASIEST pie dough when Chuck and I got married! So I thought I would share just how easy this sucker is. And the great thing is...I had EVERY ingredient at home - no going to the store just to buy an ingredient. I hate that!
Here it is....Beth Flannagan's Blueberry Pie!
Step 1: Mix together:
4 cups of blueberries
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
Splash of almond extract ( I used vanilla!)
Set aside while you make the dough...
Step 2: EASY Electric Mixer Pie Crust (I have doubled the recipie below to make both the bottom and top of pie - cut recipe in half if you want to use for just bottom of a pie sometime)
Get our your handy dandy mixer...I LOVE mine and use it all the time!
Mix in the mixer:
1/2 cup cold water
1 cup butter flavored shortening
2 1/2 cups plain flour
1 tsp salt
*Mix until dough begins to form (about 30 seconds).
Shape into two firm balls and dust with flour. Get your counters nice and floured too! Take the first ball and press down with hand to get a round circle started. Then roll our until about 1/8" thick or the size you need for your pie dish. Roll from center out, moving around to maintain circle shape.
Then place in pie plate! Once the first dough is down, pour in your blueberry mixture. Then repeat the rolling process, but before you put the 2nd dough on top...put some chunks of butter scattered on top of the blueberry mixture...mmmm....yummy!
Then seal with second dough...pinching the edges and use a fork to make pretty pattern
on edges!
Bake for 45 min at 425 degrees! Put on a baking sheet lined with foil so it doesn't get your oven too messy.
Let cool on cookie rack...
ENJOY!!! I did for breakfast this morning on a BEAUTIFUL 4th of July!!!
2 comments:
I'm really impressed! That looks super yummy! I swear to you that I baked best when I was pregnant. Maybe it was because I was so hungry!
I'm making this tonight! Everytime I make your corn dip, I think about you and how much we always enjoyed your company at the houseboat. Best wishes on the little one.
Post a Comment