Sunday, April 9, 2017
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| Mystery Ingredient Wild Blueberry Pie |
"I got here up with this tasty twist on a traditional blueberry pie recipe once I become looking the spice cabinet for nutmeg. My circle of relatives loved it so much that I made two greater pies day after today! Serve with whipped cream or ice cream."
Ingredients :
- 1 recipe pastry for a double-crust 9-inch pie, divided
- 5 cups clean blueberries (preferably wild)
- 1/2 cup white sugar
- 1/four cup all-purpose flour
- half of teaspoon ground cinnamon, or more to flavor
- 1/4 teaspoon almond extract
- 1/four cup butter, reduce into small pieces
- 1 tablespoon milk (non-compulsory)
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H |
|---|
- Preheat oven to 375 tiers F (a hundred ninety tiers C). Press 1 pie crust pastry into the bottom and sides of a nine-inch pie pan.
- Stir blueberries, sugar, flour, and cinnamon together in a huge bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry aggregate with butter portions. Top with 2d pie crust, crimping the two crusts together. Brush top crust with milk. Make some incisions with a knife into the pinnacle crust to allow steam to break out for the duration of baking. Wrap the rims of the pie with aluminum foil to keep away from burning.
- Bake inside the preheated oven for 25 mins. Remove foil, and keep baking till blueberry filling is bubbling and crust is browned, 20 to 25 extra mins. Cool before serving.
Notes :
- You can use regular blueberries, however I discover the wild ones are better. If you operate frozen blueberries, add up to two tablespoons more all-purpose flour to ensure the pie thickens nicely. You also can brush the pinnacle crust with 1 egg yolk in preference to milk before baking.
- Reynolds® Aluminum foil may be used to hold food wet, cook dinner it lightly, and make easy-up less difficult.
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