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REC: CI's BEST BLUEBERRY PIE WITH FOOLPROOF PIE DOUGH as posted by deb-in-MI

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #18813 at 8:46 pm on Aug 17, 2010

This pie was superb! It was in my July/August 2008 annual Cook's Ill. volume, but I never got around to trying it until I saw deb's posting.

Guests were amazed that the crust had vodka in it which made it especially flaky and tender.

I only needed to use half the amounts of vodka & ice water listed when making my pie dough. I found this crust easy to roll between 2 sheets of waxed paper, but a bit tricky to move to my pie plate because it was so fragile so I left my rolled-out dough in between the 2 pieces of waxed paper and slid everything onto a big cookie sheet with no sides which I then popped into the freezer for 5 to 10 minutes and that did the trick and made both top & bottom crusts lots easier to transfer.

I used about 8 cups of frozen blueberries (put up last summer) so I increased the sugar to 1-1/4 cups and added 2 Tablespoons of ground pearl tapioca. All other amounts of filling ingredients remained the same.

I did not use the egg wash, but brushed a thin coating of whole milk onto my top crust. I did have to cover the edges of the pie crust with foil during my final 50 to 60 minutes of baking at 350 degrees.

Link: http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=90110


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