Spiced Blueberry Pie Food

SPIKED BLUEBERRY PIE MILKSHAKES

Steps:

• Combine the ice cream, milk, frozen blueberries, vodka, graham crumbs and vanilla extract in a blender until pureed. Pour into a glass and cover with whipped cream. Top with extra graham crumbs and a few fresh blueberries.

OLD-FASHIONED BLUEBERRY PIE

Steps:

• Line two 9-inch pie tins with dough and chill thoroughly. Roll out 2 circles of dough at least 10 inches in diameter, and chill on a cookie sheet.
• In a large bowl, combine berries, 2 cups sugar, flour, and lemon zest and juice.
• Fill chilled shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center with a cookie cutter or by hand.
• Brush edges of bottom shell lightly with glaze and top with pastry circle, centering the star. Trim overhanging pastry to within 3/4 inch and crimp edges together to seal. Chill pies for 30 minutes.
• Heat oven to 400 degrees. Brush pies with the remaining egg glaze and sprinkle with remaining sugar. Bake 50 to 60 minutes, or until juices are bubbling and crust is golden brown.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

MYSTERY INGREDIENT WILD BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
• Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
• Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

SPICED BLUEBERRY PIE

Steps:

• Mix 2 1/2 cups flour, 1 tablespoons sugar, and 1 1/2 teaspoons salt in a large bowl. Drop in 7 tablespoons butter and the shortening. Using your hands, a fork, a pastry blender, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some pea-size pieces.
• Using a fork, quickly stir in 1/2 cup very cold water. Turn chunks of dough and crumbs onto a clean surface. Knead just until dough starts to hold together, 5 to 10 times. Divide dough in half and pat each half into a 6-in. disk. Wrap in plastic wrap and chill 15 minutes or up to overnight.
• Put an oven rack on the lowest rung. Preheat oven to 375°. Unwrap one disk of dough and put on a floured surface. Roll into a 12-in. circle (about 1/8-in. thick), turning 90° after each pass of the rolling pin to keep it from sticking. Transfer to a 9-in. pie pan, letting the dough fall into place (if you push or stretch it into place, it will shrink back when baked). Trim dough edges to 1/4 inches past rim of pie pan. Cover with plastic wrap and chill 15 minutes. Meanwhile, roll out second disk into an 11-in. circle. Cut into ten 1-in.-wide strips. Transfer to a baking sheet, cover with plastic wrap, and chill 15 minutes.
• While crusts chill, mix remaining flour, 1/4 cup granulated sugar, the brown sugar, tapioca, remaining salt, the cinnamon, pepper, nutmeg, and cloves in a bowl. Add blueberries and lemon juice; toss. Taste and add more granulated sugar (up to 1/4 cup), if you like. Pour berry mixture into crust and dot with remaining butter.
• To weave a lattice crust, lay 5 strips of pie dough vertically across pie, spacing evenly. Take the top of every other strip and fold it back halfway. Lay a strip horizontally across center of pie, next to folds of vertical strips. Unfold vertical strips back over horizontal strip. Fold back vertical strips that were left flat last time, and repeat with a second horizontal strip, placing it above first strip (away from you). Repeat with a third horizontal strip above second. Repeat this process on lower half of pie, using remaining 2 strips of dough.
• Fold bottom crust edge up over top crust and crimp edges together. Bake until crust is browned and filling is bubbling in the center, 60 to 75 minutes. Cover edge with strips of foil if browning too quickly. Let cool until bottom of pie pan is room temperature.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

NEW ENGLAND BLUEBERRY PIE

Steps:

• In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt.
• Cook over low heat until the mixture comes to a boil.
• Reduce heat and simmer five minutes, stirring constantly.
• Stir in the remaining blueberries.
• Turn into the pie shell.
• Chill thoroughly.
• Serve with whipped cream.