The pies turned out good. I really like my new pie plates.
I didn’t screw up the pie crust this time. It was tender & flaky, thanks to a new recipe.
Let’s get into it…
Here is the recipe for the Blueberry Pie Filling:
(adapted from food.com, by Kittencal)
4 1/2 cups blueberries
3/4-1 cup sugar
1/3 cup cornstarch
water (enough to make a thick paste)
1/4 cup fresh lemon juice
1/4-1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 pinch salt
• In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
• Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
• Pour over the berries whisking vigorously.
• Cook stirring until thick and smooth; cool slightly.
• At this point you may freeze the filling or continue with pie recipe.
Here is the recipe for the Pie Crust:
(adapted from allrecipes.com, by Crisco)
2 cups all-purpose flour
1 teaspoon salt
3/4 cup CRISCO® All-Vegetable Shortening or CRISCO® Stick
5 tablespoons cold water
• Spoon flour into measuring cup and level.
• Mix flour and salt in medium bowl.
• Cut in CRISCO® All-Vegetable Shortening or CRISCO® Stick using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks.
• Sprinkle with water, one tablespoon at a time.
• Toss lightly with fork until dough will form ball.
• Divide dough and shape per recipe.
I divided the dough into four equal pieces, and used two. One for each mini pie plate. The other pieces were put into the refrigerator for later use.
I also cut the blueberry pie filling recipe in half, twice, because I only had like a cup of blueberries.
After rolling out the dough, pressing it into the bottom of each pie plate, I filled each one with blueberry filling, added a few slivers of butter, and used the dough scraps to make a lattice. Popped it in the oven at 400 degrees for 15 minutes, then turned the oven down to 350 degrees, and let it bake for another 15 minutes.
After cooling for at least a half hour, I topped it with vanilla ice cream. Mmh!
Next time, I would probably use a little less salt in the crust (1/2 to 3/4 teaspoon), and try half shortening, half unsalted butter. The consistency was great, but it could’ve used more flavor.