( 7 ratings )
- Preparation time:
- 30 minutes
- Cooking time:
- 40 minutes
- 12 Muffins
Farm-Fresh Recipes by Heather Cameron features more than 100 recipes, including pies, snacks, soups, breads and preserves. Published by Cico Books, $25, available on amazon.ca and at other major book retailers. For more info, visit missinggoat.com.
- 1 cup unsalted butter
- 2¼ cups flour
- 1 tsp salt
- 1 egg
- 3 tbsp cold water
- 1 tbsp cream and sugar for sprinkling
For Blueberry Filling
- 4 cups fresh blueberries
- 1 cup sugar
- 5 tbsp flour
- Preheat oven to 425F.
- Take one very cold cup of butter and chop into cubes.
- Drop into a large bowl. Add flour and salt, and work with a pastry cutter or your fingers until butter is the size of peas.
- Mix egg and water in a small bowl and whisk together. Pour over the butter and flour mixture. Mix as well as you can with a fork, then use your hands to mix it, but just a bit. You’re not looking to make a smooth ball of dough, just a loose flaky mixture.
- Grab just over half the dough mix – it will be crumbly in spots, and pile it on top of a sheet of wax paper. Place a second sheet on top of the pile and press it down with your hands.
- Take your rolling pin and roll it out between the wax paper. Roll it fairly thin and wide enough to fit a glass Pyrex pie plate. Slowly peel off the top sheet. Lift the dough and wax sheet up, flip it over and lay it on your pie plate.
- Gently peel off the second sheet. Press into the pie plate and trim off the excess (which can be added to the other
half of dough for the top.)
- Place blueberries in a bowl, and with a potato masher, crush just over half of them. Add sugar and flour, and mix well. You can also experiment by adding a bit of lemon zest, preserved lemon or cinnamon.
- Pour the filling into your fabulously homemade pie crust. (Or, if you’re strapped for time, you can also use store-bought pastry.)
- Bake in the preheated oven for 10 min, then turn the temperature down to 350F. Cook for 25 min. 4. Have a peek. There should be a slight browning to your crust.
You can adapt this recipe to make one large pie or six mini pies.