3 1/2 - 4 c. blueberries - frozen ones are the best to use; thaw first
2/3 - 1 1/2 c. sugar - to taste
3 Tbsp + 1 tsp. cornstarch
1 Tbsp. lemon juice
2 Tbsp. butter
Place fruit, sugar (start with less), cornstarch in saucepan and mix until smooth. Cook over medium heatm stirring occasionally (whisk) until mixture is thick and clear - about 7-10 minutes. Remove from heat. Stir in lemon juice. Add butter and let butter melt on top of mixture before incorporating. Stir well and taste. Add more sugar if necessary but make sure to incorporate well. Pour into a baked pie shell and chill until firm. Serve with whipped cream if desired.
Showing posts with label Mitzi Jefferson. Show all posts
Showing posts with label Mitzi Jefferson. Show all posts
Friday, December 20, 2013
Pie Dough
** dough for two-single crust pies or one-double crust pie **
1 c. (8 oz.) unsalted butter
10.5 oz. flour (roughly 2 1/2 cups)
1 tsp. salt
1/4 - 1/2 c. milk, buttermilk, cream, or water (Mitzi likes buttermilk)
Place butter in a mixing bowl and let it rest. You want the butter to warm a little bit so that it is easier to handle. I let mine sit for about 30 min. Measure in flour and salt. Using your fingers, snap butter pieces in half. The motion is just like snapping your finger and thumb normally but now you are using all 4 fingers. Continue snapping butter pieces in half coating your fingers with the flour in the bowl as necessary. It almost should look like you are just playing in the flour. Once the butter is in small pieces and mixture is crumbly, add wet ingredient (milk, cream, etc.). Stir wet ingredient into flour mixture by stirring with one finger. Let mixture rest for about 5 minutes while it soaks up the moisture like a sponge.
At this point the mixture should have pockets of wetter dough and pockets of dry dough. Dump dough (all of it) onto the counter and push together like building a sand castle. Flip over and push together again. You may need to separate wetter pieces to try to get dry pieces to stick.
Be careful not to over-mix through this entire process.
Once you have a mound, place in saran wrap. Wrap tightly and put in the fridge overnight.
When you are ready to make your crust, take out of fridge. If the dough is hard and cold (which is should be) don't try to roll. Take your rolling pin and beat it flatter. As it warms you can transfer over to rolling it out. Make sure to use lots of flour as you roll out the pie crust.
Once the dough is in the pan, place in fridge for about 20 minutes before baking. This will reduce the amount the pie crusts will shrink in the cooking process.
1 c. (8 oz.) unsalted butter
10.5 oz. flour (roughly 2 1/2 cups)
1 tsp. salt
1/4 - 1/2 c. milk, buttermilk, cream, or water (Mitzi likes buttermilk)
Place butter in a mixing bowl and let it rest. You want the butter to warm a little bit so that it is easier to handle. I let mine sit for about 30 min. Measure in flour and salt. Using your fingers, snap butter pieces in half. The motion is just like snapping your finger and thumb normally but now you are using all 4 fingers. Continue snapping butter pieces in half coating your fingers with the flour in the bowl as necessary. It almost should look like you are just playing in the flour. Once the butter is in small pieces and mixture is crumbly, add wet ingredient (milk, cream, etc.). Stir wet ingredient into flour mixture by stirring with one finger. Let mixture rest for about 5 minutes while it soaks up the moisture like a sponge.
At this point the mixture should have pockets of wetter dough and pockets of dry dough. Dump dough (all of it) onto the counter and push together like building a sand castle. Flip over and push together again. You may need to separate wetter pieces to try to get dry pieces to stick.
Be careful not to over-mix through this entire process.
Once you have a mound, place in saran wrap. Wrap tightly and put in the fridge overnight.
When you are ready to make your crust, take out of fridge. If the dough is hard and cold (which is should be) don't try to roll. Take your rolling pin and beat it flatter. As it warms you can transfer over to rolling it out. Make sure to use lots of flour as you roll out the pie crust.
Once the dough is in the pan, place in fridge for about 20 minutes before baking. This will reduce the amount the pie crusts will shrink in the cooking process.
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