Wednesday, December 05, 2012

Creamy Blueberry Pie and No Roll Pie Crust

I feel so cut off! My laptop is being repaired, and I've been without it for about a week and a half. Who knew you could wear out the hinges? And who knew how expensive they would be to replace? Thankfully we have a friend who will do the work for us, and do a terrific job. Meanwhile, I'm living on my tablet and realizing that indeed, I cannot survive with just a tablet!

OK, I'm done whining. ;o) I know it's not Monday, but I've got a recipe for you, so I'm going to throw it out there and hope you enjoy!

I made this pie for hubby's birthday this year. The recipe that inspired this came from Penzey's Spice catalog. I've now changed it so much, it's not really their recipe any more. I've done a lot of trial and error with this recipe. We once had blueberry soup in a crust! Still tasted good, but kinda hard to serve. It was just too hit or miss, so I finally just revamped the whole thing. This version of the recipe got good reviews and my son-in-law said not to change a thing, so I'm putting it down in stone, so to speak.

Sometimes you just want a blueberry pie when blueberries aren't in season, so this recipe is specifically for frozen blueberries. 

~If you make this pie while the blueberries are still frozen, they don't get mushy, and you get almost a raw blueberry texture. Great if you like that texture, but if you don't, let them thaw first, and add all the juice into the pie.
~This uses a no-roll pie crust which really is ridiculously easy, which is why I love it. I hate making pie crust.
~If you don't have a bulk food resource for getting whole wheat pastry flour, Bob's Red Mill makes a nice one. If all else fails, you can use white flour.
~You may want to check the edges for over-browning half way through cooking time, and cover if it's getting burned.

4 Cups large blueberries (not those teeny tiny ones that have no flavor)
2/3 Cup raw sugar
1/2 Cup whole wheat pastry flour
1/2 tsp. cinnamon
1/4 tsp. sea salt
1 Cup half & half

~Preheat the oven to 400 degrees.
~Pour berries into the pastry shell.
~Whisk together sugar, flour, cinnamon, and salt.
~Stir in the half & half, whisk until smooth.
~Pour over the berries and bake for 45 minutes.
~Cool on a wire rack and refrigerate for 2 hours before serving.
~Top with whipped cream if you've got it!

No Roll Pie Crust - Mix everything in the pie plate!

1 1/2 Cups whole wheat pastry flour
1 tsp. raw sugar
1/2 tsp. sea salt
1/2 Cup coconut oil, melted
3 TB. milk

~Put all ingredients into a 9 inch pie pan. 
~Mix with a fork until well blended and pat into the pan. 
~Push the pastry up the sides and form a nice edge with your thumb and finger. 
~Fill with pie filling and bake according to instructions. 

Blessings from my kitchen to yours,

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