![]() ![]() Allowing the pie to cool will help ensure that the pie slices will hold together. Remove the pie from the oven and allow it to cool for about 3 hours. The pie is ready when the fruit is bubbly and a little is spilling over the top. Bake the pie first at 400☏ for about 25 minutes and then reduce the temperature to 375☏ to finish baking. Sprinkle the crumble evenly across the top. A Slice of Blueberry Crumble Pieįill the chilled pie dough with the prepared blueberries. The baking sheet is also used to catch fruit juices that bubble over and prevent a mess in your oven. ![]() Baking the pie on top of the baking sheet will help ensure that the botton browns. Place a baking sheet lined with parchment paper in the oven while it is preheating so it gets hot. Once the pie dough is the in the refrigerator start preheating the oven. The topping can be made in advance and stored in the refrigerator until you are ready to use it. You can also add other spices like nutmeg, cardamom, and allspice. It will be easier to work into the dry ingredients and create the crumble texture. And then the room temperature butter is worked into the dough. The flour is mixed with sugar, cinnamon and salt. It is so easy to make and adds a nice crunch to a pie or fruit crisp. I can practically eat it by itself by the spoonful. By volume means to measure it out using tablespoons instead of by weight. If you do not have tapioca, you can replace it with half the amount of cornstarch, by volume. After mixing the tapioca into the fruit, let the fruit sit for 10-15 minutes while the pie dough continues to chill in the refrigerator. I prefer using tapioca as a thickener for fruit pies because it creates a nice clear gel, but does turn the filling rubbery. If you want the filling a little sweeter add the additional sugar, otherwise stop at 3/4 cup. ![]() Initially add 3/4 cup of the sugar, then taste the fruit. The recipe calls for 1 cup of sugar, but the amount of sugar added should be based on the natural sweetness of the fruit. Pie Dough - Work the Butter into the Dry Ingredients Add the water until dough starts to clump together Form the dough into a ball Form a Disk and Wrap in Plastic - Refrigerate for at least 1 hour How to Make the Blueberry Filling Then chill the dough again after shaping it. Quickly roll out the dough and fit it into whatever baking pan or pie plate that you are using. After chilling the dough, let it sit on the counter for 5-10 minutes to make it easier to roll out. Once the water is added only work it enough with a wooden spoon or silicone spatula to work it into the other ingredients and then shape it into a circle or square for your recipe. Working the dough too much will activate the gluten in the flour and create a dough that is harder to roll our and a finished pie crust that is chewy. Pie Dough - Add the Cold Butter to the Dry Ingredients I keep a jar that holds 2 cups of water in the refrigerator at all times so I know that I will have ice cold water whenever I need it. I haven't tried that technique yet, but it worked for her. Your butter and water should be cold when they mixed into the dry ingredients. Here are my tips for making good pie dough not matter what recipe you use. Anytime she used a square baking dish, my and my family rushed to get the corner pieces because those pieces had the most pie crust. The crust was always tender and flaky and the fillings were perfect. Growing up, my mother made the most amazing pies. Making pie dough is one of those essential baking skills that can be hard to master. It's taken a lot of practice, and a lot of reading, but I'm so happy with the resultsĪs a baking geek I've made lots of notes on what makes a good pie dough and the ingredients on how to make a good pie filling. I feel this year is the first year that I have gotten the hang of producing a flaky crust and with a nice brown bottom. Growing up and well into adulthood I didn't need to learn because my mom made the best pies. Then I learned how to make a good fruit pie Blueberry Crumble Pieįor the past few years, I've been determined to make good fruit pies. Most fruit pies were too goopy, didn't have a good mouthfeel and tasted too sweet. I liked my mom's apple pie and peach cobbler and Hostess blackberry hand pies and McDonald's fried apple pies, of course. ![]() Believe or not I use to not like blueberry pie. ![]()
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