![]() Make sure to bring them to room temperature and then strain any extra liquid off of them. But, if you can hold yourself off for 2-3 hours before cutting into it, it will set up perfectly.Ĭan I use frozen blueberries for blueberry crumble pie?įresh blueberries are best for this pie, but if you must use frozen they will work. Well, do I regret it? I love this pie warm out of the oven, so it’s really hard for me to wait. My only regret? When I cut into this pie too soon and it’s not quite hardened yet. The combination of flour and corn starch thickens this pie filling perfectly. How to get the center of the pie to thicken Once it does, cover, put it into the fridge, and let it cool while you make the rest of the pie. Just get it to come together with your hands into a ball. Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C). Cut in the shortening using a pastry cutter or two forks, until a small crumb forms. Whisk the topping ingredients together in a large bowl. If desired, crimp the sides into a scallop. You want a pretty dry dough that you have to work together with your hands. Place the pie crust into a pie plate, pressing it gently into the sides. Add in ice-cold water about a tablespoon at a time.Cut in cold butter with a dough cutter, a fork, or pinch it into pea-size pieces with your fingers. Any fan of blueberries that also craves sum’thung during the holiday season is going to love this Blueberry Crumb Top Pie Recipe.Again, this will ensure that flaky crust that’s oh so good! So the steps are: Second, I throw a couple of ice cubes in the water to chill it. Remove pan from heat and stir in blueberries, vanilla extract, lemon zest and a pinch of salt. Allow mixture to simmer for 2 to 3 minutes to thicken, whisking constantly. You can even pop it in the freezer for a few minutes before cutting it in. Whisk sugar, cornstarch, lemon juice and water in a saucepan over medium heat. I like to keep the butter in the fridge right up until the time I’m going to cut it in. The key to a good flaky pie crust is to make sure your butter and water are really cold. Why? It’s just so much better homemade! It’s been at least 10 years since I’ve bought one pre-made. I realize pie crust can be a bit tricky, but once you make a good homemade crust store-bought won’t be an option. My oldest already made it clear that she will be wanting this pie for her birthday dessert. I had to recreate this pie for my husband. The homemade flaky buttery pie crust, the sweet and slightly tart juicy blueberry center, and the sweet crunchy crumble. The 3 layers in this pie make it to die for. The only requirement, it has to be homemade, and I like to eat it warm. Homemade blueberry crumble pie is one of my favorite pies.
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