Ingredients:
Pastry for a single crust pie (9 inches)
3 Tbsp. all-purpose flour
1/4 tsp. salt
1 c. water, divided
3/4 c. sugar
6 c. fresh blueberries, divided
1/2 tsp. white vinegar
Sweetened whipped cream or ice cream vanilla
Directions:
On a lightly floured surface, roll pastry dough to an 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate; flute edges. Refrigerate 30 minutes. Preheat oven to 425 degrees.
Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack.
In a small bowl, mix flour, salt and 1/3 c. water until blended. In a large saucepan, combine sugar, 1 c, blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir 4-6 minutes or until thickened. Stir in vinegar and remaining blueberries; pour into crust. Refrigerate 4 hours or until filling is set. Serve with whipping cream.
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