Thursday, November 29, 2012

Blueberry Cream Pie

For the crust:
2 c. flour
1 1/2  Tbsp. sugar
1 tsp. kosher salt
1/2 cup plus 6T  shortening
1/4 c. cold water
1 med egg
For the filling:
3 c. blueberries
1 c. sugar
1/3 c. all purpose flour
2 large eggs
1/2 c. sour cream
1/2 tsp. vanilla extract
1 Tbsp. corn starch
For the topping:
2 1/2 Tbsp. brown sugar
2 Tbsp. sugar
1/2 tsp. ground cinnamon
pinch ground nutmeg
1/4 c. butter, melted
1/2 c. plus 2 1/2 Tablespoons all purpose flour

1.So first you want to make your crust because *ALERT* you have to chill the dough for two hours before you can proceed. This “chill the dough” step always takes me by surprise and messes my schedule up, so I always like it when that disclaimer is put right at the front of the recipe. So for the dough you’re going to mix the flour, sugar, and salt together, and then mix in the shortening. It will resemble shortbread-y type crumbs after you’ve mixed it thoroughly. Stick that mixture in the freezer for a good five minutes so it can be chilled.

2.Ok so after that has chilled out for a bit, take it out and add the egg and water. Mix it all together, form it into a nice ball, and stick it in the refrigerator for a couple hours! Once it’s been adequately chilled, spread a handful of flour out on a flat surface and roll the dough out with a rolling pin.
Then, spread some flour over the top of the rolled dough. Begin to roll the dough up into a tube for an easier transfer to the baking dish.

3.Now’s the time to whip up the filling. Start with the allotted sugar and flour, and then mix in the sour cream, eggs, and vanilla. Then mix the blueberries with the cornstarch and add them into the prepared crust, and finally pour the creamy mixture over the blueberries.

 4.Mix up those last ingredients for the topping  sugar, brown sugar, cinnamon, nutmeg, melted butter, and flour. Spread evenly over the top of the creamy-blueberry mixture.
Brush the dough over with an egg, so that when it comes out of the oven the crust is nice and brown. Bake in the oven at 350 for 55 minutes.Or until the middle is no longer jiggly.

* So yummy. This pie was a little time consuming with all of the chilling but it was so yummy and even tastes great the next day cold from the fridge I give it a 4 1/2

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