Wild Blueberry Pies
π Prep Time: 30 minutes
π Cook Time: 19 minutes
π Total Time: 49 minutes
π½ Servings: 8 pies
Description:
Straight from the pages of Better Homes and Gardens, June 2002, these Wild Blueberry Pies are a delightful treat, especially when served fresh out of the oven. The recipe recommends preparing the filling just before baking to avoid excess juiciness. The pies, adorned with a flower-shaped crust as depicted in the magazine, possess an irresistible charm. Plus, with some ingenuity, you could stretch the dough to make even more pies!
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 2/3 cup shortening
- 6 – 7 tablespoons butter
- 1 cup water
- 1 egg
- 2 – 3 tablespoons sugar
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons lemon zest
- 3 – 4 cups blueberries
- 4 cups raspberries
Instructions:
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Prepare Baking Sheet: Line a large baking sheet with foil and set aside.
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Prepare Dough: In a medium mixing bowl, blend together the all-purpose flour, salt, and ground cardamom. Cut in the shortening and butter until the mixture resembles pea-sized crumbs.
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Moisten Dough: Sprinkle 1 tablespoon of water over part of the flour mixture, then toss with a fork. Repeat this process, adding 1 tablespoon of water at a time, until the dough is moistened. Divide the dough in half and shape each half into a flat round.
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Roll Out Dough: On a lightly floured surface, roll out one half of the dough into a 16×8 inch rectangle. Use a 4-inch round or scalloped cutter to cut out 8 circles. Repeat with the remaining dough to make a total of 16 circles, stacking them between pieces of waxed paper.
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Preheat Oven: Preheat your oven to 375Β°F (190Β°C).
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Prepare Filling: In a medium bowl, stir together the blueberries, raspberries, 1 cup of sugar, 1/2 cup of flour, and lemon zest until well combined.
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Assemble Pies: Place 8 pastry circles 2 inches apart on the prepared baking sheet. Spoon about 2 tablespoons of filling onto each circle. Moisten the edges with water and place the remaining pastry circles on top. Seal the edges with a fork and prick the tops of the pies to allow steam to escape.
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Egg Wash and Sugar Topping: Brush each pie with beaten egg and sprinkle with sugar.
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Bake: Bake the pies for 18-20 minutes, or until golden brown.
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Cool: Remove the pies from the baking sheet and cool them on a wire rack before serving.
These Wild Blueberry Pies are a delightful dessert, perfect for summer gatherings or as a special treat any time of the year. Enjoy the burst of fruity flavor in every bite!
