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Best blueberry crumble pie1/3/2024 Place grated apple in clean kitchen towel and wring dry transfer apple to large bowl.Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes.(Note: If using frozen berries, see note in recipe description above). Using potato masher, mash berries several times to release juices.Place 3 cups berries in medium saucepan and set over medium heat.Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees.Leave dough that overhangs plate in place refrigerate while preparing filling until dough is firm, about 30 minutes.Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick.Divide dough into 2 even balls and flatten each into 4-inch disk wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.Scrape bowl with rubber spatula and redistribute dough evenly around processor blade Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds dough will resemble cottage cheese curds and there should be no uncoated flour.Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses.To make a double-crust pie, double the pie crust ingredients and skip the crumb topping. The most important part to remember when making pie crust is to use cold butter and cold water.Pie dough can be made up to 2 days ahead and chilled in the refrigerator until ready to use.Store leftover pie covered in the refrigerator for up to 3 days.Let stand at room temperature until ready to serve. Pie can be baked 12 hours ahead of time.My new pan is apparently deeper than my old pan and it left a gap at the top. Use a regular 9-inch pie pan, not deep dish.Remove pie from oven and place on a wire cooling rack.ĭo I even need to describe how amazing the house smelled? Cover with foil if pie is browning too quickly. Place pie on a parchment or silicone lined baking sheet and bake for 60 to 70 minutes, until filling is bubbling and topping is golden brown. Sprinkle evenly over the blueberry mixture. Remove the pie crust from the refrigerator, fill with the blueberry mixture and set aside.īlend the flour, sugar and butter together with a pastry cutter or fork in a large bowl. Toss the blueberries with flour, sugar, cinnamon and salt to coat.Īdd the orange zest and juice, toss to combine. Place pie crust in the refrigerator to chill for at least 30 minutes. Place in a pie pan, smooth out the bottom and side then crimp the edges around the rim. A bottom crust for a 9-inch pie is about 13-inches in diameter. Roll into desired size needed for your recipe. Place dough on well floured work surface, or place between two sheets of parchment paper and roll out to 1/8th inch thickness. Continue to pulse to combine until mixture holds together. Pulse/mix ingredients until they resemble a coarse meal.ĭrizzle the cold water a Tablespoon at a time over the mixture. Place flour, salt and butter into the bowl of a food processor, or in a bowl and use a pastry cutter and a large bowl. You can make your own crust, or purchase one at the grocery store. You just need simple ingredients to make this recipe: Just look at all those yummy blueberries topped with a cinnamon scented crumb topping and flaky pie crust!! Do you have a fork in your hand? Are you ready to dig in? It’s too hot outside to be making so many complicated decisions, am I right? Are you enjoying all of the fresh summer blueberries this year? They looked so good, I just had to make a homemade Fresh Blueberry Crumb Pie! I couldn’t decide if I wanted whipped cream or ice cream, so I served both.
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