Sophia, completing her pie at home!
Due to present climate changes, the glaciers in Peru are quickly melting away. For a short time we are getting some pretty amazing Peruvian blueberries in the food markets. Soon the glaciers will be gone, and there will not be enough water to hydrate the present blueberry bushes. Today's lesson is all about being responsible chefs. What can we do to make a difference in this changing world? Each SproutChef will make their own blueberry sweetie pie to take home and bake. Sweetie pies are a third the size of the following recipe. As always, most ingredients are whole and fresh. When possible, ingredients are local. In this case, the blueberries are from Peru, because they are so plentiful.
Family-Sized Blueberry Pie
(recipe for individual 6" sweetie pie follows)
Pie Crust
(a store bought crust can be used)
Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
5 Tablespoons unsalted butter, chilled and cut into small pieces
1/4 c. (4 T.) vegetable shortening, chilled and cut into small pieces
4 to 5 Tablespoons Ice water (place several ice cubes in a cup and let them melt while you get other things ready
Directions:
In a large bowl combine 1 and 3/4 cups flour with salt. Save the other 1/4 flour cup for use later.
Cut the butter and vegetable shortening into the flour with two knives, a pastry blender or a food processor, until the mixture resembles course meal.
Sprinkle with ice water, one tablespoon at a time, and continue cutting the mixture together until the dough forms a ball. Try not to over mix the dough.
Sprinkle work surface with 2 Tablespoons of flour.
Turn dough onto floured surface, gather it in a ball and flatten ball into a disc.
Wrap tightly in plastic and refrigerate for 30 minutes.
After refrigeration, sprinkle work surface with half the remaining flour.
Divide the dough into approximately 2/3 and 1/3 unequal halves. Put the small portion of the pie dough back in the refrigerator. Flatten the large half on the floured surface, sprinkle with flour and roll until about 1/4 inch thick. Transfer dough to a 9” pie pan and flute the edges.
Flatten the small pie dough half on the floured surface and sprinkle with the remaining flour. Roll out the same as the pie crust. Cut the dough into long 1/2 - 3/4" strips. Once the filling is in the unbaked pie crust, weave the pie dough strips into basket weave on top.
Blueberry Pie Filling
Ingredients:
3/4 cup white sugar
3 T. cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 cups fresh blueberries
1 9” unbaked pie crust (recipe above)
1 Tablespoon butter
1 egg white mixed with 1 teaspoon of water
Directions:
Preheat oven to 375 degrees.
Mix sugar, cornstarch, salt and cinnamon and sprinkle over blueberries.
Line pie pan with pie crust.
Pour the blueberry pie filling into the prepared pie crust.
Cut the tablespoon of butter into small pieces and space the small pieces evenly over the top of the pie filling.
Roll out the other half of the pie dough and cut into strips.
Create a basket weave on top of the pie with the strips.
With a fork mix the egg white and water together. Brush the mixture over the pie crust.
Sprinkle sugar over the pie..
Bake for 50 minutes or until lightly browned. Best served hot with vanilla ice cream.
Peruvian Blueberry Sweetie Pie
(for a 6" pan)
Ingredients:
1/4 cup white sugar
1 T. cornstarch
a pinch of salt
a pinch of cinnamon
1 heaping cup of fresh blueberries
1 6” unbaked pie crust (half of the pie dough recipe above)
1 teaspoon butter
1 egg white mixed with 1 teaspoon of water
Directions:
Preheat oven to 375 degrees.
Mix sugar, cornstarch, salt and cinnamon and sprinkle over blueberries.
Line pie pan with pie crust.
Pour the blueberry pie filling into the prepared pie crust.
Cut a teaspoon of butter into small pieces and space the pieces over the top of the pie filling.
Roll out the other half of the pie dough and cut into strips.
Create a basket wear on top of the pie with the strips.
With a fork mix the egg white and water together. Brush the mixture over the pie crust.
Sprinkle sugar over the pie.
Bake for 30-40 minutes or until lightly browned. Best served warm with vanilla ice cream.