Wednesday, August 22, 2012

Blueberry Pie!

[I interrupt this sequence of posts about Reading Assessment to share oldest daughter's wonderful pie recipe!]

Yesterday dd adjusted a recipe from Whatchagot Stew and used our simple pie crust recipe to come up with an award winning blueberry pie... award winning to us!  We overindulged after a scanty dinner and didn't leave a single crumb in the pie pan.  It will probably see its way into a few county fairs :).

It's healthier than store-bought simply by not having toxic additives nor trans fats, etc.  However, you can kick up the health factor a few notches by using sprouted whole wheat flour, a gluten-free flour mix, or a nut crust.  You could also use organic blueberries (ours are pesticide-free), raw organic butter, organic maple syrup, and coconut oil.

For Filling:
- 1 bag of frozen blueberries (original calls for 4 C fresh huckleberries)
- 3 tablespoons of flour
- Dash of salt
- 3/4 C rapadura or sweetener of your choice
- 2 tablespoons butter

For Crust (make two batches)(I originally got this recipe from but could never find it again to give the link):
- 1/2 C oil of your choice (usually I use sunflower or safflower)
- 1/4 C milk
- 1/2 teaspoon salt
- 1-1/2 C flour

For Crust:
Mix all of the ingredients in the pie pan and smoosh it up around the sides.  Make another to roll out for the top.

For Filling:
Mix everything except butter.  Pour into the pie crust.  Put dabs of butter on top.  Gently put the other crust on top, crimp the edges with a fork, and make slits.

Bake at 350F for approximately 45 minutes until edges are golden brown and the center is cooked.

I didn't think of a taking a picture until the cook was literally scraping the crumbs off the bottom of the pie pan.

This recipe is part of Kelly's Read Food Wednesday, Fat Tuesday, Allergy Free Wednesdays, and Old Fashioned Recipe Exchange:

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