BLUE­BERRY PIE

SERVE AU NA­TUREL OR TOP WITH A DOL­LOP OF FRESH-CHURNED VANILLA ICE CREAM.

Country Sampler's Prarie Style - - The Prairie Pantry -

IN­GRE­DI­ENTS Blue­berry Fill­ing:

4 cups fresh blue­ber­ries

5 ta­ble­spoons flour

1 cup sugar

Crust:

1 cup un­salted but­ter

2 cups flour

1 tea­spoon salt

1 egg

3 ta­ble­spoons cold wa­ter

Top­ping:

Heavy cream

Sugar for sprin­kling

IN­STRUC­TIONS 1. To pre­pare the fill­ing,

place blue­ber­ries in a bowl, and with a potato masher, crush just over half of them. Add flour and sugar, and mix well. Set the fill­ing aside while you make the pas­try.

2. For the crust,

take one very cold cup of but­ter and chop into cubes. Drop into a large bowl. Add flour and salt, and us­ing a pas­try cut­ter or knife, chop into the but­ter un­til it is the size of peas.

3. In a sep­a­rate bowl,

whisk the egg and cold wa­ter un­til smooth, and pour over the but­ter and flour mix­ture. Mix as well as you can with a fork, and then use your hands to mix it—but just a bit. You are not look­ing to make a smooth ball of dough, just a loose flaky mix­ture. 4. Grab just over half the dough mix—

it will be crumbly in spots—and pile the dough on top of a sheet of wax or parch­ment pa­per. Press it down slightly, and sprin­kle a bit of flour on top. Use a rolling pin to make a fairly thin cir­cle to fit into an 8-inch pie plate. Lift the dough and pa­per sheet up, flip it over and lay it on the pie plate. Gen­tly peel off the pa­per so you are left with the bot­tom crust in place. Press into the pie plate, and trim off the ex­cess (which can be added to the other dough for the top).

5. Add your pie fill­ing to the shell. Then, re­peat the wax/parch­ment pa­per process with the other half of the dough. Lay it on top of the pie fill­ing. Trim off the ex­cess dough, and give the crust a pinch around the sides. Use a knife to make two slits in the top crust for steam to es­cape. Brush heavy cream over the crust, and sprin­kle on sugar.

6. Place pie into a pre­heated

425°F oven for 12 min­utes, then re­duce heat to 350°F and bake for an­other 25 min­utes. Let stand for at least 1 hour be­fore cut­ting. Two hours is best, if you can wait that long!

ABOVE: Let­ting fresh-from-the- oven pie cool for two hours is the se­cret to fill­ing that won’t run.

BE­LOW LEFT: The farm’s blue­berry sorting area is a pretty arbor cov­ered with green grapes.

BE­LOW RIGHT: A large pic­ture win­dow looks out onto Heather’s dec­o­ra­tive herb gar­den. OP­PO­SITE: Pile juicy berries into a flaky crust

and bake un­til bub­bly. Heaven!

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