Savoring Classic Blueberry Pie

Savoring classic Blueberry Pie
…iconic bakery bliss.
Whether it’s old fashioned style
or lattice crust.
Or any other creative rendition.
Pie in the sky…
Enjoy the Menu Shoppe finds.
Old Fashioned Blueberry Pie
4 cups blueberries
3/4 cup sugar
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
On a lightly floured surface, roll out the Flaky Pie Pastry into two 12-inch rounds 1/8 inch thick. Fit 1 round into a 9-inch glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use. Preheat the oven to 375°. In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch, fold the overhang under and crimp decoratively. Using a sharp knife, make a 1-inch slash in the center of the top crust. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.
Blueberry Pie with Lattice Crust
4 1/2-pint baskets blueberries
3/4 cup sugar
1/4 cup all purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
Whipping cream (for glaze)
Vanilla ice cream ( Accompaniment.  Optional )
Position rack in lowest third of oven and preheat to 400°F. Combine first 6 ingredients in large bowl. Crush a few berries in bowl with back of rubber spatula–toss to blend.
Let stand until dry ingredients are moistened, about
15 minutes. Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Spoon filling into crust. Roll out second pie-crust disk on lightly floured surface to 12-inch round. Using scalloped pastry cutter, cut dough into generous 1/2-inch-wide strips. Arrange dough strips across top of filling. Form lattice by arranging more dough strips at right angle to first strips, weaving strips if desired. Trim dough strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under–press to seal. Crimp edges decoratively. Brush edges and lattice lightly with whipping cream. Place pie on baking sheet. Bake 40 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until filling bubbles thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to
8 hours. Serve with vanilla ice cream.
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This entry was posted in brunch, desserts, National Food Holiday, patisserie, pies and tagged , , , , , . Bookmark the permalink.

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