- sugar
- pure vanilla extract
- eggs
- vanilla wafers
- sugar
- vanilla
- pasteurized eggs or equivalent fat-free cholesterol-free egg product
- sweetened whipped cream
Makes one 9.5 inch deep dish pie crust
- cake flour
- all-purpose flour
- white sugar
- baking powder
- unsalted butter
- shortening
- egg yolk
- distilled white vinegar
- ice
- cold water
Makes 2 crusts
- shortening
- all-purpose flour
- distilled white vinegar
- water
Yields 2 pie crusts
- all-purpose flour
- white sugar
- ice water
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