• 4/28 Blueberry Pie Day 1

    From Dave Drum@1:2320/105 to All on Sat Apr 27 15:59:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemon-Kefir Blueberry Pie
    Categories: Pies, Fruits, Citrus, Pastry, Desserts
    Yield: 6 Servings

    MMMMM---------------------------PASTRY--------------------------------
    1 1/2 c A P flour
    4 oz Unsalted butter; chilled, in
    - small cubes
    4 tb Ice cold water; as needed

    MMMMM-----------------------LEMON FILLING----------------------------
    4 oz Unsalted butter
    3/4 c Sugar
    1 ts Lemon zest
    1/3 c A P flour
    1/2 c Fresh squeezed lemon juice
    1 c Organic Whole Milk Kefir
    1 ts Vanilla extract
    3 lg Eggs

    MMMMM-----------------BLUEBERRY COMPOTE TOPPING----------------------
    4 c Fresh blueberries; divided
    2 tb Water
    1/4 c Sugar
    1 tb Honey

    Set the oven @ 350oF/175oC.

    Pie Crust: Combine flour and butter in a food processor.
    Pulse 7 to 8 times, until mixture resembles coarse meal.
    Add the cold water, one tablespoon at a time, pulsing
    after each addition. If dough seems too dry, add
    additional cold water by the tablespoon. Remove pie
    dough from food processor and mold into a circular disk.
    Cover and let refrigerate for at least 25 minutes.

    Roll out dough on a floured surface and transfer to 9"
    pie pan. Trim any crust overhang, fold under and crimp
    the edges. Prick the bottom and sides with a fork. Place
    a large piece of aluminum foil on top of dough and fill
    with dry beans or use pie weights. Par-bake for 15 min.
    Remove the aluminum foil and beans or pie weights. Add
    the lemon filling (prepared in next step).

    Lemon Filling: While the crust is par-baking, prepare
    the filling.

    In a large saucepan over medium-low heat, whisk the
    butter, sugar and lemon zest until the butter is fully
    melted. Add the flour and continuing whisking until
    incorporated. Remove from heat and whisk in the lemon
    juice, Kefir, vanilla extract and eggs. Continue to
    whisk the mixture 'til all ingredients are incorporated.

    Pour the lemon filling into the bottom of the par-baked
    pie shell and return to the oven. Bake for 40-45 minutes
    or until filling has set. Remove from oven, refrigerate
    for 30 minutes. Add the blueberry compote, (prepared in
    next step) and return to refrigerator for 3 more hours
    before serving.

    Blueberry Compote: While the pie is baking, prepare the
    compote.

    Combine 3 cups blueberries, water, sugar and honey in a
    medium sauce pan. Stir coat the blueberries, then cook
    over medium-high heat for 10 -12 minutes, stirring
    occasionally. Remove from heat, and stir in remaining
    1 cup of blueberries. Set aside until ready to top on
    the lemon pie.

    Recipe from Adrienne Blumthal

    Makes one 9" deep dish pie.

    From: http://lifeway.net

    Uncle Dirty Dave's Archives

    MMMMM

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