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Full Online Book HomeLearning KitchenPies - Blueberry - Blueberry Pie
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Pies - Blueberry -  Blueberry Pie Post by :David_Pankhurst Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3621

Click below to download : Pies - Blueberry - Blueberry Pie (Format : PDF)

Pies - Blueberry - Blueberry Pie

Pulla dough:
2 cups milk, hand temp
2 oz fresh yeast
1 tsp. sugar
2 cups flour

Filling:
2 litres blueberries, mixed them with a cup of cornflour
2 eggs
1 tsp vanilla
1/2 cup sugar
1/2 tsp salt
1 tbsp ground cardamom
31/2 - 4 cups flour
1/2 stick butter, melted


Dissolve yeast into the milk, add flour and sugar and mix until you have a smooth mixture. Cover with a towel and let rise in a warm spot for 10 mins, or until the mixture has doubled in size. Then, add the eggs and vanilla and mix well. Then, add sugar, salt, cardamom and half of the flour. Knead by hand. Add flour until the dough is bouncy and thick, and doesn't stick on to your hand or the bowl. Add butter and knead well. Add flour if needed.

Preheat oven to 375°F (200°C). You need a 11/2 inch-deep, 19x17in sturdy baking sheet. Roll the dough onto the sheet and on the sides, leave four long strips for decoration. Sprinkle the dough all over with corn flour, pour in the blueberries (it should be approx. 1 inch deep with berries). Sprinkle with sugar put the long strips of dough crisscrossing the top and sprinkle them, too with sugar, or brush with egg yolk. Bake in the oven until the dough is golden brown and done in the bottom as well. Serve with vanilla ice cream, softly whipped cream, or vanilla sauce.
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1 unbaked 9-inch pie shell 3/4 c. sugar 1/4 c. butter 1 egg 1/2 c. milk 1 c. flour 1 tsp. baking powder 2 c. blueberries, fresh or frozen Cream butter and sugar, add eggs and beat well. Add milk and sifted dry ingredients alternately. Spread berries over bottom of pie shell. Pour batter over berries. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake 45 minutes or until batter tests done. Serve with whip cream or topping
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1/4 cup cornstarch 1/4 cup water 5 cups fresh blueberries, picked over, or 5 cups frozen blueberries, thawed 2/3 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 tablespoon unsalted butter 1 prepared 9-inch crumb crust (such as graham cracker or shortbread) Combine cornstarch and water in a small bowl, and stir until smooth. In a medium saucepan, combine three cups blueberries, sugar, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Stir in cornstarch mixture, and cook over medium heat, stirring constantly, until thickened. Cook an additional two minutes. Remove from heat, and stir in butter and remaining
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