Spiced Blueberry Pie
6 to 8 Servings
4 cups blueberries (about 1 1/2 pints)
1 tablespoon grated orange zest
1/2 cup plus 1 teaspoon sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground allspice
1 egg yolk beaten with 1 teaspoon of water, to make glaze
1. Preheat oven to 400. In a medium bowl, toss together the blueberries and orange zest. In a small bowl, mix together 1/2 cup of the sugar, the tapioca, and the allspice.
2. On a lightly floured surface, roll out one of the pastry disks to an 11-inch round and fit it into a 10-inch pie dish. With scissors, trim the pastry to within 1/2 inch of the edge of the dish.
3. Pour the blueberries evenly into the dish and sprinkle the sugar-tapioca mixture over the top.
4. Roll the remaining pastry disk into an 11-inch round. Drape the pastry over the berries and trim to within 1 inch of the edge of the dish. Tuck the edge of the pastry rim neatly under the bottom crust. Crimp the edge to seal. Cut a 5-inch cross in the center of the crust.
5. Brush the pie crust with the egg glaze and fold open the cross to form a square. Brush the turned-up pastry corners with glaze. Sprinkle the crust with the remaining 1 teaspoon sugar.
6. Set the pie on a baking sheet in the middle of the oven and bake for 50 minutes, or until the pastry is golden and the sugar and tapioca are absorbed by the berries. If the pastry is browning too quickly, loosely cover the pie with a sheet of aluminum foil for the last 10 minutes.
4 cups blueberries (about 1 1/2 pints)
1 tablespoon grated orange zest
1/2 cup plus 1 teaspoon sugar
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground allspice
1 egg yolk beaten with 1 teaspoon of water, to make glaze
1. Preheat oven to 400. In a medium bowl, toss together the blueberries and orange zest. In a small bowl, mix together 1/2 cup of the sugar, the tapioca, and the allspice.
2. On a lightly floured surface, roll out one of the pastry disks to an 11-inch round and fit it into a 10-inch pie dish. With scissors, trim the pastry to within 1/2 inch of the edge of the dish.
3. Pour the blueberries evenly into the dish and sprinkle the sugar-tapioca mixture over the top.
4. Roll the remaining pastry disk into an 11-inch round. Drape the pastry over the berries and trim to within 1 inch of the edge of the dish. Tuck the edge of the pastry rim neatly under the bottom crust. Crimp the edge to seal. Cut a 5-inch cross in the center of the crust.
5. Brush the pie crust with the egg glaze and fold open the cross to form a square. Brush the turned-up pastry corners with glaze. Sprinkle the crust with the remaining 1 teaspoon sugar.
6. Set the pie on a baking sheet in the middle of the oven and bake for 50 minutes, or until the pastry is golden and the sugar and tapioca are absorbed by the berries. If the pastry is browning too quickly, loosely cover the pie with a sheet of aluminum foil for the last 10 minutes.
Recipes using Utah Ready-Quick Mix
Stir baking powder, non-fat dry milk, and salt into the flour.
Cut fat into flour mixture until all particles of fat are thoroughly coated and mixture resembles coarse cornmeal. This can be donewith a pastry blender, fork, or electric mixer.
Measuring Mix for recipes: Do not sift mix. Stir lightly before measuring. Lift lightly into cup and level with straight edge.
Storage: When deciding how much Ready-Quick Mix to make, consider how quickly it will be used and if you have a large enough container to store 13 cups. Store in a tightly covered container, at room temperature for up to six weeks.
Ingredients Makes 13 cups
9 cups Flour
1/3 cup Double-acting Baking Powder
4 tsp Salt
1-3/4 cups Shortening—which does not require refrigeration
Muffins made with Ready Mix
Heat oven to 400º F.
Ingredients Makes 4-6 muffins
Ready-Quick 1 cup
Sugar 1 Tbsp.
Water 1/3 cup
Egg 1/2 egg or yolk
Stir sugar into Ready-Quick Mix. Beat egg and add to water, add to dry ingredients. Stir about 15 strokes or just until the ingredients are moistened. Extra stirring causes toughness and large tunnels in muffins. Grease only the bottom of the muffin cup or use muffin papers. Fill the muffin cups 2/3 full to allow for rising. A standard muffin is about 2½ inchs in diameter.
Bake for about 20 minutes.
Decrease oven temperature to 375º F. if making smaller sized muffins.
Blueberry Muffins: Fold into batter 3/4 cup fresh, frozen or canned blueberries (drained) before baking.
Stir baking powder, non-fat dry milk, and salt into the flour.
Cut fat into flour mixture until all particles of fat are thoroughly coated and mixture resembles coarse cornmeal. This can be donewith a pastry blender, fork, or electric mixer.
Measuring Mix for recipes: Do not sift mix. Stir lightly before measuring. Lift lightly into cup and level with straight edge.
Storage: When deciding how much Ready-Quick Mix to make, consider how quickly it will be used and if you have a large enough container to store 13 cups. Store in a tightly covered container, at room temperature for up to six weeks.
Ingredients Makes 13 cups
9 cups Flour
1/3 cup Double-acting Baking Powder
4 tsp Salt
1-3/4 cups Shortening—which does not require refrigeration
Muffins made with Ready Mix
Heat oven to 400º F.
Ingredients Makes 4-6 muffins
Ready-Quick 1 cup
Sugar 1 Tbsp.
Water 1/3 cup
Egg 1/2 egg or yolk
Stir sugar into Ready-Quick Mix. Beat egg and add to water, add to dry ingredients. Stir about 15 strokes or just until the ingredients are moistened. Extra stirring causes toughness and large tunnels in muffins. Grease only the bottom of the muffin cup or use muffin papers. Fill the muffin cups 2/3 full to allow for rising. A standard muffin is about 2½ inchs in diameter.
Bake for about 20 minutes.
Decrease oven temperature to 375º F. if making smaller sized muffins.
Blueberry Muffins: Fold into batter 3/4 cup fresh, frozen or canned blueberries (drained) before baking.
Preparation Techniques
Raw: wash under running water; eat whole or add to salads, ice cream, cottage cheese, or yogurt.
Cooked: put blueberries into a cold pan, cover, slowly heat so liquid comes out of berries
Pancakes: as soon as batter is poured on griddle, dot the batter with raw blueberries.
Muffins: gently stir in 1 cup fresh or frozen blueberries at the end of the recipe; frozen berries bleed blue less.
Raw: wash under running water; eat whole or add to salads, ice cream, cottage cheese, or yogurt.
Cooked: put blueberries into a cold pan, cover, slowly heat so liquid comes out of berries
Pancakes: as soon as batter is poured on griddle, dot the batter with raw blueberries.
Muffins: gently stir in 1 cup fresh or frozen blueberries at the end of the recipe; frozen berries bleed blue less.
Preservation
Blueberries can be canned, frozen, and made into jam; for recipes, go to the National Center for Home Food Preservation, www.uga.edu/nchfp .
Blueberries can be canned, frozen, and made into jam; for recipes, go to the National Center for Home Food Preservation, www.uga.edu/nchfp .
Subscribe to:
Posts (Atom)