Food recipes
Blueberry Picnic Pie
Blueberry Picnic Pie Ingredients: wheat flour, white, cake, enriched salt, table oil, canola water, bottled, generic blueberries, raw sugars, granulated wheat flour, white, all-purpose, unenriched butter, without salt...
Blueberry Picnic Pie
Ingredients:
wheat flour, white, cake, enriched
salt, table
oil, canola
water, bottled, generic
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
Mix pastry ingredients: lily flour, salt, oil and water.
It should be the consistency of play-dough.
Break off about 3/4 of the pastry and pat it in the bottom and sides of the deep dish pie pan, round or square (I use a 10-inch tart pan just because its pretty).
Mix the fruit, sugar and flour.
Place in the baking dish.
Cut butter and dot on top of the mixture.
Roll out the remaining pastry between wax paper.
Cut out shapes to arrange or leave as a sheet of pastry and place on top of the pie.
Bake in a 350 degrees F oven 35-45 minutes.
The top should be golden when done.
Allow to cool completely before carrying it to your picnic.
Keeps up to a week in the fridge.
(Shhh.
My favorite way to eat it is the next day after it has chilled overnight.)
Ingredients:
wheat flour, white, cake, enriched
salt, table
oil, canola
water, bottled, generic
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
Directions:
Mix pastry ingredients: lily flour, salt, oil and water.
It should be the consistency of play-dough.
Break off about 3/4 of the pastry and pat it in the bottom and sides of the deep dish pie pan, round or square (I use a 10-inch tart pan just because its pretty).
Mix the fruit, sugar and flour.
Place in the baking dish.
Cut butter and dot on top of the mixture.
Roll out the remaining pastry between wax paper.
Cut out shapes to arrange or leave as a sheet of pastry and place on top of the pie.
Bake in a 350 degrees F oven 35-45 minutes.
The top should be golden when done.
Allow to cool completely before carrying it to your picnic.
Keeps up to a week in the fridge.
(Shhh.
My favorite way to eat it is the next day after it has chilled overnight.)