Comments on: Recipe for a perfect blueberry pie http://www.heavydutydesign.com/alicethelma/2009/01/recipe-for-a-perfect-blueberry-pie/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-for-a-perfect-blueberry-pie knitting t-shirts and much, much more Tue, 31 Jan 2012 06:27:01 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Chris Tolomei aka alicethelma http://www.heavydutydesign.com/alicethelma/2009/01/recipe-for-a-perfect-blueberry-pie/comment-page-1/#comment-127 Chris Tolomei aka alicethelma Sun, 11 Jan 2009 17:46:00 +0000 http://www.heavydutydesign.com/alicethelma/?p=136#comment-127 Kathy - No you don't have to thaw blueberries first. Just use them straight from the freezer. Thanks for the crust recipe. Maybe I should start a cooking/baking blog! Kathy – No you don’t have to thaw blueberries first. Just use them straight from the freezer. Thanks for the crust recipe. Maybe I should start a cooking/baking blog!

]]> By: KathyG http://www.heavydutydesign.com/alicethelma/2009/01/recipe-for-a-perfect-blueberry-pie/comment-page-1/#comment-126 KathyG Sun, 11 Jan 2009 16:45:00 +0000 http://www.heavydutydesign.com/alicethelma/?p=136#comment-126 Pie Crust for Marilyn (Can I do this on your blog, alice thelma?) <br/>This one is great, a customized version of one from Cook's Illustrated magazine. The first rule is: use a food processor! For a single crust:<br/><br/>1 1/2 C all-purpose flour<br/>1 Tb sugar<br/>1/2 tsp salt<br/>8 Tb (one cube) chilled, unsalted butter(cut into 1/4" pieces <br/>4-6 Tb ice water or chilled sherry or combo<br/><br/>1. Pulse flour, salt & sugar in food processor with regular steel blade. Add cold butter in small pieces and pulse until butter pieces no longer clearly visible.<br/>2. When properly mixed, it will be slightly yellow, mealy in texture rather than floury and will ride up the side of the bowl. Transfer to regular mixing bowl.<br/>3. Add ice water or sherry or a combination, bit by bit, tossing and pressing the dry ingredients against the sides of the bowl with a rubber spatula. The amount of liquid necessary to bring a dough together can vary up to 50% depending on how dry the flour is. <br/>4. Too much water is better than too little; a dry crust cannot be rolled out. Dough should clean the sides of the bowl and be wet to the touch. Form a ball, lightly flour, flatten into a 6" disk, wrap in plastic and refrigerate for at least an hour.<br/><br/>After that you are on your own. The biggest challenge for most people is getting the fat incorporated and adding the correct amount of water. For this reason, my husband now makes all our pie crusts, as my impatience with the whole piemaking experience culminated in my final piecrust being thrown across the room and into the wall in frustration. After that I was forcibly retired from the field and hubbo graciously took over.<br/>or maybe alice thelma will share her crust recipe with us? Pie Crust for Marilyn (Can I do this on your blog, alice thelma?)
This one is great, a customized version of one from Cook's Illustrated magazine. The first rule is: use a food processor! For a single crust:

1 1/2 C all-purpose flour
1 Tb sugar
1/2 tsp salt
8 Tb (one cube) chilled, unsalted butter(cut into 1/4" pieces
4-6 Tb ice water or chilled sherry or combo

1. Pulse flour, salt & sugar in food processor with regular steel blade. Add cold butter in small pieces and pulse until butter pieces no longer clearly visible.
2. When properly mixed, it will be slightly yellow, mealy in texture rather than floury and will ride up the side of the bowl. Transfer to regular mixing bowl.
3. Add ice water or sherry or a combination, bit by bit, tossing and pressing the dry ingredients against the sides of the bowl with a rubber spatula. The amount of liquid necessary to bring a dough together can vary up to 50% depending on how dry the flour is.
4. Too much water is better than too little; a dry crust cannot be rolled out. Dough should clean the sides of the bowl and be wet to the touch. Form a ball, lightly flour, flatten into a 6" disk, wrap in plastic and refrigerate for at least an hour.

After that you are on your own. The biggest challenge for most people is getting the fat incorporated and adding the correct amount of water. For this reason, my husband now makes all our pie crusts, as my impatience with the whole piemaking experience culminated in my final piecrust being thrown across the room and into the wall in frustration. After that I was forcibly retired from the field and hubbo graciously took over.
or maybe alice thelma will share her crust recipe with us?

]]> By: KathyG http://www.heavydutydesign.com/alicethelma/2009/01/recipe-for-a-perfect-blueberry-pie/comment-page-1/#comment-125 KathyG Sun, 11 Jan 2009 16:23:00 +0000 http://www.heavydutydesign.com/alicethelma/?p=136#comment-125 wow. looks like just the thing to put Mr. Pie Man (my husband) onto for tonight's dessert. Normally I limit him to cherry (my fave) and special apple/brandy/currant pie, but we too have bags of frozen bluebs needing to be eaten. <br/><br/>One question:do you thaw the blubes first? wow. looks like just the thing to put Mr. Pie Man (my husband) onto for tonight’s dessert. Normally I limit him to cherry (my fave) and special apple/brandy/currant pie, but we too have bags of frozen bluebs needing to be eaten.

One question:do you thaw the blubes first?

]]> By: Beverly http://www.heavydutydesign.com/alicethelma/2009/01/recipe-for-a-perfect-blueberry-pie/comment-page-1/#comment-115 Beverly Wed, 07 Jan 2009 18:43:00 +0000 http://www.heavydutydesign.com/alicethelma/?p=136#comment-115 The pie looks great, but I need a fool proof pie crust recipe, because no matter what I try, I can't make a decent pie crust! The pie looks great, but I need a fool proof pie crust recipe, because no matter what I try, I can’t make a decent pie crust!

]]> By: vtknitboy http://www.heavydutydesign.com/alicethelma/2009/01/recipe-for-a-perfect-blueberry-pie/comment-page-1/#comment-114 vtknitboy Wed, 07 Jan 2009 18:34:00 +0000 http://www.heavydutydesign.com/alicethelma/?p=136#comment-114 another way is to coat the frozen blueberries with a couple tablespoons of flour, stir up, put in the pie shell, or one can use agar agar. looks yummy! i like extra lemon in it to balance the sweetness! another way is to coat the frozen blueberries with a couple tablespoons of flour, stir up, put in the pie shell, or one can use agar agar. looks yummy! i like extra lemon in it to balance the sweetness!

]]> By: JoAnn http://www.heavydutydesign.com/alicethelma/2009/01/recipe-for-a-perfect-blueberry-pie/comment-page-1/#comment-112 JoAnn Wed, 07 Jan 2009 00:03:00 +0000 http://www.heavydutydesign.com/alicethelma/?p=136#comment-112 Oh. YUM! It's almost too good looking to eat! I've had problems with runny raspberry pies; I think I'll make a copy of your recipe for future reference. Thanks for the eye candy! Oh. YUM! It’s almost too good looking to eat! I’ve had problems with runny raspberry pies; I think I’ll make a copy of your recipe for future reference. Thanks for the eye candy!

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