| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Blueberry Lattice Top |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | pint as purchased, yields | blueberries, fresh or frozen | 3/4 | tablespoon | flour unbleached | 2 | tablespoons | sugar |
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Steps
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Sequence
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Step
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| 1 | Mix dry ingredients. | 2 | Toss in blueberrys to coat. Dump into unbaked pie shell. | 3 | Lattice top or top crust. Cover with foil and bake 50 minutes in 350. | 4 | Remove foil bake 20 minutes or until golden. |
Good basic pie crust |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | all-purpose flour | 2 | tablespoons | lard | 1 7/8 | dash | salt | 1/3 | fluid ounce | ice cold water |
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Steps
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Sequence
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Step
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| 1 | Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. | 2 | Drizzle 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. | 3 | Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. | 4 | Roll out dough, and put in a pie plate. Fill with desired filling and bake. |
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