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MY BLUEBERRY PIE RECIPE

CRUST:
-½ cup unsalted butter
-1 ¼ cups All Purpose Flour
-½ teaspoon salt
-4 tablespoons ice water
METHOD:
Preheat oven to 375
Dice the butter into cubes and chill for 5-10 minutes in the freezer
Combine flour and salt.
Add butter and mix by hand.
Add water and mix until the dough forms a ball.
Roll out dough into size appropriate for pie plate.
*BLUEBERRY FILLING RECIPE:
-18 ounces blueberries(3-6 ounce containers)
-1 cup sugar
-3.5 tablespoons cornstarch
-Dash of cayenne pepper
-3 tablespoons butter (cubed)
METHOD:
Mix well in a bowl and then pour into the pie crust
*TOPPING:
-¼ cup butter
-½ cup sugar
-1/2 cup all purpose flour
-1 teaspoon vanilla extract
-Pinch of salt
METHOD:
Melt butter in microwave and mix everything together.
Grab small handful and squeeze a bit and toss on top of the filling. Continue until Pie is topped (shake any powder leftover onto pie as well).
Bake at 35 minutes.
Check the pie, rotate and bake another 5-20 minutes or until you get a nice brown color on the top.
Let it cool before you cut in so the pie has time to set properly

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