Makes two pie crusts
- all-purpose flour
- white sugar
- shortening
- egg
- distilled white vinegar
- ice water
- white sugar
- cornstarch
- butter
- almond extract
Use on muffins or pies, replacing the second top crust.
Spread generously on muffins, they expand.
- all-purpose flour
- sugar
- cold butter or margarine
- ground cinnamon
I used 4 tabelspoons of water (instead of 6) because my berries were still wet from washing. I also added an additional tablespoon of tapioca. As far as tartness, that I’ve seen people mentione…again, it’s the ripeness of the berries and it’s hard to tell if you’re buying them in the store and can’t taste them. So try a berry before making the pie at home. If it’s too tart for your liking, add more sugar than the recipe requires. I added an additional 1/4 cup (total 1-1/2 cups).
- white sugar
- cornstarch
- quick-cooking tapioca
- water
- butter
- recipe pastry for a 9 inch double crust pie
after a few hours in the fridge and all together – FANTASTIC! And, the color and texture seems really off until the blueberry mixture comes to a boil.
- confectioners' sugar
- sugar
- cornstarch
- water
- lemon juice
- fresh or frozen blueberries
I put in 4 tbsp of cornstarch instead of 3 tbsp, and it set without a problem. Also, I added a splash of lemon juice to the blueberry mixture for some extra flavor, and I covered the edges of the pie crust with aluminum foil until the last 15 minutes (to prevent overbrowning).
I would advise changing the oven temperature to 375 degrees because even after covering the edge of the crust it still got a little overdone on 425 degrees. I would also not cook it on the bottom rack, but the middle rack. Finally, wait at least 1 hour before cutting to let the cornstarch do its thing or you will end up with to much juice. FRESH BLUEBERRYS ARE THE TICKET!!
Top with vanilla ice cream.
- white sugar
- cornstarch
- ground cinnamon
- fresh blueberries
- recipe pastry for a 9 inch double crust pie
- butter
- white sugar
- cornstarch
- raspberries
- fresh blueberries
- recipe pastry for a 9 inch double crust pie
Use 2/3 cup reduced-fat sour cream, 1 tsp. vanilla, and 1/4 tsp. ground cinnamon in the filling; in the topping I used half white and half brown sugars (for total of 1/2 cup), and added 1 tsp. cinnamon
- white sugar
- sour cream
- all-purpose flour
- white sugar
- fresh blueberries
- all-purpose flour
- cinnamon
- butter
- fresh raspberries or blackberries
- white sugar
- all-purpose flour
- ground cinnamon
- coarse granulated sugar
- sweetened condensed milk
- sour cream
- key lime juice
- grated lime zest