Following up on the inadvertentness of 2019 inaugurated the year of Pie, this blueberry lemon pie was the next natural step. On the berry spectrum, blueberries are not the most tangy of the breed, so the lemon here really plays a melodious role.
As per usual, fresh or frozen fruit are equally usable and delicious in the final outcome. The first time I made this pie, it was a bit too runny and lemony, so I made the necessary adjustments for the perfect blueberry lemon pie.
Ingredients:
Crust:
2 1/2 cups flour
1 Tbsp powder sugar
1/2 tsp salt
1 cup chilled butter, cut into cubes
1/3 cup (about) ice water
Filling:
1 cup sugar
1/2 cup tapioca powder
1/4 tsp salt
1 kg blueberries
3 Tbsp fresh lemon juice
2 Tbsp butter
1 Tbsp milk
Method:
Preheat oven to 425F.
Make the filling: Mix together the blueberries, sugar, tapioca, salt and lemon juice so the fruit is well coated. Set aside until ready to fill the pie.
To make the crust: Blend flour, powder sugar, and salt in large bowl. Cut butter into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Divide dough in two; one ball should consist of 2/3 of the batter (this is the bottom crust) and the second should consist of the remaining 1/3 dough (this is for the top crust).
Roll dough (larger ball) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.
Fill unbaked pie crust with the mixed filling. Dot the surface with the butter.
Roll out remaining dough disk and form decoration of choice over the filling. Press edges together to seal and flute as desired.
Brush the crust with the milk.
Bake in preheated 425F oven for 15 minutes (20 minutes if using frozen fruit). Lower heat to 375F and bake one hour more.
Cool on a wire rack for 45 minutes to an hour before serving.
صحة و عافية
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