This was originally meant to be Cranberry-Pear, which I thought was an excellent alternative to my other (rather limited) seasonally appropriate options--apple, pumpkin, etc. But, as always, my pies are baked for Jenny and she requested blueberries instead which turned out to be an excellent combination. I used frozen blueberries for this, slightly defrosted, and comice pears which were firmer to the touch than I would buy just for snacking on.
Of course, I decided to buy my blueberries at the Co-op and, while they were locally grown and delicious, they were also rather full of twigs and general organic debris which I blithely tossed into my pie filling without noticing. Luckily, I was still early in the process and was able to rinse and strain the fruit. Fairly embarrassing though.
Ingredients:
2 1/2 C Pears
2 C Blueberries
1 T Lemon Juice
2/3 C Sugar
1 1/2 T Cornstarch
1 T Milk
1 t Sugar
Also, one recipe Basic Pie Crust
Peel and core pears, cut into wedges and then thinly slice. Toss with lemon juice and add the RINSED blueberries. Add in the cornstarch and 2/3 cup of sugar and pour into prepared pie crust. Cover with top crust and vent. Brush with milk and sprinkle the remaining teaspoon of sugar on top.
Bake at 400-degrees for the first 30 minutes, then turn down to 375 for the last 25. (Total Baking Time: 55 mins)
Monday, January 25, 2010
Basic Pie Crust
Ingredients:
2 1/2 C Pastry Flour
1 T Powdered Sugar
1 t Salt
1/2 C Unsalted Butter
1/2 C Shortening
Ice Water
Equipment:
Large Mixing Bowl
Pastry Blender
2 Forks
Rolling Pin
Stir together the flour, powdered sugar, and salt in mixing bowl. Cut the butter and shortening into tablespoon sized pieces and mix into dry ingredients with pastry blender until reduced to pea sized chunks and evenly distributed through flour. Add a 1/4 C of ice water and use two forks to lift the flour mixture through the water (versus stirring the water in), until moisture is evenly distributed. Continue adding water by tablespoons just until dough will stick together with pressure, remember that the moisture will continue to permeate the dough while it chills.
Divide the dough into 2 halves, form into balls, wrap in plastic, and chill until your filling is finished.
2 1/2 C Pastry Flour
1 T Powdered Sugar
1 t Salt
1/2 C Unsalted Butter
1/2 C Shortening
Ice Water
Equipment:
Large Mixing Bowl
Pastry Blender
2 Forks
Rolling Pin
Stir together the flour, powdered sugar, and salt in mixing bowl. Cut the butter and shortening into tablespoon sized pieces and mix into dry ingredients with pastry blender until reduced to pea sized chunks and evenly distributed through flour. Add a 1/4 C of ice water and use two forks to lift the flour mixture through the water (versus stirring the water in), until moisture is evenly distributed. Continue adding water by tablespoons just until dough will stick together with pressure, remember that the moisture will continue to permeate the dough while it chills.
Divide the dough into 2 halves, form into balls, wrap in plastic, and chill until your filling is finished.
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