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Saturday, August 4, 2007

featherlight blueberry pie

I have to admit, there are certain ingredients in this baking world that I am terribly afraid of. One of the many is the amazing blueberry. There's so many things you can do with it as far as baking, yet one reason I am afraid of them I suppose is because they are so unpredictable, or shall I say I am not very knowledgable in their change of state and what they'll do in certain recipes. Will they sink to the bottom of the muffin? Will they break apart during baking and turn the baked good into a purple-blue mess not resembling what you had intended it to? And what do you do to prevent excess liquid when using frozen blueberries? I decided I could be scared no more. It was holding me back from enjoying their deliciousness, especially now that I have found a pie crust using OLIVE OIL. Yes, folks...perhaps I have been in a cave of sorts but this is truly amazing to me. A pie crust with GOOD fat. Here's the recipe for the Olive Oil Pie Crust by Joyce Stratman.
Blueberry pie filling
4 C frozen blueberries (or fresh, the only fresh ones I found were moldy)
zest of 1 lemon
juice os 1/2 lemon
1 tbs cinnamon (or less but I love cinnamon)
3/4 C sugar
1 tbs flour ( I think I'll use 2 tbs next time to thicken it more)
Once you have divided and rolled out the pie crust, put one of the crust into a greased baking dish and wrap the top of the other crust in saran wrap and refridgerate for 30 minutes.
Mix all the pie filling together, pour into pie crust, top with the top of the pie crust and seal seams together, slash on the top and put it back into the fridge for 30 minutes.
Meanwhile preheat the oven to 425 degrees F and when ready, put pie ontop of a baking sheet (incase juices flow over) and leave in there for 20 minutes. Turn down to 350 degrees F and allow to bake for another 40 minutes, or until top is golden brown. Allow to cool and....

ENJOY! (it's good for ya ;-) )


Munted kowhai said...

that reminds me i should make bluberry cream cheese muffins for breakfast tomorrow!

Rosa's Yummy Yums said...

Oh, how wonderful and delicious! I love pies and that's one of my favorites...

Cynthia said...

Valerie, if I have not said it before, please let me say thanks for dropping by my blog and helping me to discover yours.

I don't have a sweet-tooth but I'm a sucker for fruit pies such as the one you have here. I'd love to have some right now.

Hope to see you around again.

Emilie said...

I think this looks gorgeous! You did a great job.
I find the olive oil crust really interesting. Maybe you could make a greek inspired pie?

Abby said...

I read something one time about how to keep blueberries from breaking and bleeding into dough while they bake. I WANT to see it was America's Test Kitchen who said it, but I'm not sure. Anyway, it's worth googling! So just to let you know, it is a science, but someone has broken the code.

That pie looks great! I made muffins yesterday and a cobbler today that I hope to blog about this week if I have Internet access at the beach house.

Happy baking!

Vegan Yummies said...

that blueberry pie looks delicious! i love anything blueberry.

thanks for your sweet comment!
being a vegan has opened my eyes to so many foods i had never tried before.

well, some recipes i come up with myself by looking at other recipes as guidelines for the basics.
but i do have a few cookbooks.
for baking i'd reccommend vegan cupcakes take over the world (if you love cupcakes) haha. and most vegan cookbooks also have a nice size section just for baking.

for cooking i'd say either vegan with a vengeance, or the everyday vegan. those are both great cookbooks.
also try looking around at different people's blogs (as i'm guessing you already do) for inspiration and recipes.

oh jeez this was a longgg comment :)

vko said...

Hi there!

That pie looks damn good. So excited to hear that you are possibly considering veganism! I was vegetarian for 5 years and just went vegan about a year and a half ago.

I didn't find it difficult at all, I think it's a natural transition as you become more & more aware of what really is involved in dairy farming (every cup of milk has a chunk of veal in it) and even chickens that are "cage-free" are still suffering, to a lesser extent than the others etc- getting the facts will open your eyes...And honestly, there are so many great advances in vegan baking like Vegan Cupcakes Take Over The World and Soy Delicious & Purely Decadent ice creams that you won't even miss the dairy. Sorry for the ramble.

Am always happy to share my going vegan experience and as you visit more & more vegan blogs, you will find such a great community- it's really nice in addition to how good you'll feel for no longer using animal products!

JANET said...

Looks so yummy! I have blueberries in the freezer from my father-in-law's bushes. I never know what to do with them either, other than put them in pancakes!