Blueberry Pie

Since the recipe for the pie crust below is made using Vodka, I will be using my own 'tried and tested' recipe for pie crust-- the one my sister Nadine uses, and it can be found in my recipe list under "pie crust".

If you DO want to follow the following pie crust recipe, you can substitute the Vodka with the same amount of white grape juice or apple cider combined with lime juice, or use plain water in place of the vodka.

Blueberry Pie

Published July 1, 2008.   From Cook's Illustrated at the following website:
http://www.cooksillustrated.com/recipes/detail.asp?docid=14947&Extcode=L1GN1CB00

Why this recipe works: When perfecting our blueberry pie recipe, we found that adding a peeled, grated Granny Smith apple, rich in pectin, helped thicken the berries and enhance their flavor.

Makes one 9-inch pie

This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Ingredients

• Foolproof Pie Dough
• 2 1/2cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
• 1 teaspoon table salt
• 2 tablespoons sugar
• 12tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
• 1/2cup vegetable shortening , cold, cut into 4 pieces
• 1/4cup vodka , cold (see note about substitution)
• 1/4cup cold water

Blueberry Filling

• 6cups fresh blueberries (about 30 ounces) (see note)
• 1 Granny Smith apple , peeled and grated on large holes of box grater
• 2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
• 3/4cup sugar (5 1/4 ounces)
• 2tablespoons quick-cooking tapioca , ground (see note)
• pinch table salt
• 2tablespoons unsalted butter , cut into 1/4-inch pieces
• 1 large egg , lightly beaten with 1 teaspoon water

Instructions

For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

Cast-Iron Dutch Baby (PUFF Pancake) w/ Blueberry Sauce *

M-m-m-m-m-m...

♪ Cast Iron Skillet, ...take me home

to the place where I belong... ♪

(Adapted from John Denver's song-- 

Take Me Home Country Roads.)

I don't know of many other things that

can take me back as quickly to 

when my mother was standing at her 

old wood-burning kitchen stove 

than this cast iron skillet can--

that is one of the reasons why

this PUFFY PANCAKE is a favorite

to make and enjoy!

Other reasons include "I like the taste

of these, and the ease of making them!" ...

and, they remind me of my son's wife,  

Audra, who made these for us when 

we were visitors.  

Depending on the degree of hungriness, this might serve three people, OR, oh my goodness, ...just ONE "Starvin' Marvin"! (?)

INGREDIENTS:

• 4 tablespoons (1/2 stick) butter, cut into pieces
• 3 large eggs, lightly beaten 
• 1 cup whole milk
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• pinch of ground nutmeg
• pinch of salt
• ...............................
• 2 tablespoons confectioners' (powdered) sugar
• ...............................
• Blueberry Sauce with optional lemon wedges.  Recipe for sauce is below.

DIRECTIONS:

1. Scatter the butter into a 10-inch cast-iron skillet.  Place on the middle rack of the oven and preheat to 450-degrees.  (Watch to make sure butter doesn't get too hot while you are making the batter.)
2. Meanwhile, pour the eggs* into a blender and blend on high until light and foamy.  Remove the blender's lid and add the milk, flour, granulated sugar, vanilla, nutmeg, and salt.  Blend again until all the ingredients are completely incorporated.
3. Remove the heated pan with the butter from the oven, pour in the batter (do not stir), and return to the oven immediately.  Bake for 15-20 minutes, or until golden and puffy.
4. While the Dutch baby cooks, make the blueberry sauce (recipe is shown below).

 5.  When the Dutch baby is done, remove form the oven and use an offset spatula to loosen and lift it onto a cutting board.  Cut into wedges.  Sift the powdered sugar over each piece and serve with lemon wedges (optional) and blueberry sauce.  

This is also tasty served with Maple Syrup, or 

with... whatever you like!

BLUEBERRY SAUCE RECIPE:  (I cut the following amounts in half, and had enough.)

• 2 pints blueberries, fresh or frozen.
• 1/4 cup (or 4 tablespoons) granulated sugar
• 1 tablespoon (or 3 teaspoons) lemon juice

     DIRECTIONS:  In a nonreactive*** sauce pan, and over medium heat, stir together the blueberries, granulated sugar, and lemon juice.  Simmer until the blueberries begin to pop, about 15 minutes.  Mash lightly to release more juice.  Let cool just until ready to serve.

* I found this recipe on Facebook.  It was submitted by Rachael Narins in November of 2016-- shared by Grit Rural American Know-How and can be found at (http://www.grit.com/food/recipes/dutch-baby-recipe-zerz1611zfis)  

** My 8-yr. old foster boy has taken a real interest in cooking/baking and I am happy about that.  He gets his stool to stand on and doesn't miss anything!  At first, he was uneasy while learning to crack an egg, but, ... He cracked the three eggs for this recipe just like a PRO!!! 

     

*** Non-reactive material is glass, plastic, stainless steel, glazed ceramic, unglazed clay, Corning Ware, or non-stick (which has the metal coated). Calphalon and Alpholon cookware have non-reactive surfaces on them. Le Creuset has a porcelain surface over the cast iron.

BEST BLUEBERRY MUFFINS*

I am posting this recipe here because 

I do NOT want to lose track of it.

Servings:  12 muffins (This recipe makes 18 smaller muffins if you don't fill the cups as full)

Prep Time:  15 Minutes

Bake Time: 25-30 Minutes (or until toothpick comes out clean).

Total Time: 45 Minutes

INGREDIENTS:

• 2 cups flour, fluffed up and leveled off.
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, softened (right now, I only had salted butter here)
• 1 cup granulated sugar
• 2 large eggs
• 1 and 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (I usually don't like almond flavoring very much, but I trusted the author of the recipe and followed directions--  ah-h-h-h-h, PERFECT!!!!!!)
• 1/2 cup milk (I only had whole milk)
• 2 and 1/4 cups fresh blueberries
• 2 tablespoons Turbinado sugar (mine was sort of light golden brown, and coarse)

INSTRUCTIONS:

1. Preheat oven to 375-degrees. (With my oven, I preheated to 360-degrees.)  
2. Line a 12-cup muffin tin with paper liners.  Spray the pan AND the liners lightly with non-stick cooking spray.
3. In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.
4. In the bowl of an electric mixer, beat the softened butter and granulated sugar for about 2 minutes.  
5. Add the eggs, one at a time, scraping down the sides of the bowl and beating well after each addition.
6. Beat in the vanilla extract and almond extract.  (It's okay if the batter looks a bit grainy.)
7. Gradually add the set-aside flour mixture, alternating with the milk, beating on low speed ONLY long enough to just "combine".  
8. By hand, and with a spatula, gently fold in the blueberries ONLY until evenly distributed.  Again, ... do NOT over mix!
9. Scoop the batter into the sprayed muffin liners with a cookie scoop if you have one.  This amount of batter will make 12 muffin liners very full.
10. Next, sprinkle a little Turbinado sugar evenly on the top of the muffin batter before baking.
11. Bake for "about" 30 minutes OR just until lightly golden and a cake tester or toothpick comes out clean.
12. Let the muffins cool in the pan for about 10 minutes.  Then, run a knife around the edge of each muffin to carefully loosen it from the pan if needed because, sometimes, the blueberries touching the edges want to stick.   
13. Transfer the muffins to a rack.  Cool completely.  
14. Eat ONE and then put the rest outta sight for a while OR they will just keeeeeeep disappearing (I say they're that good!).  

Below:  I use this kind of a container 

w/snap-on clear plastic cover to keep these 
fresh longer.  (This is a photo of "smaller" 
muffins because,when making this batch, 
I did not fill the cups as full.)

*Total credit for this main recipe belongs to: http://www.onceuponachef.com/2014/07/best-ever-blueberry-muffins.html  

Because this recipe was copyrighted, I wrote to get permission to share this recipe here. Yay!,-- this is  what I received back this morning:

On Fri, Aug 12, 2016 at 9:27 AM, JenniferSegal <jennifer@onceuponachef.com> wrote:

"Sure Doris- that would be fine.  Thanks for checking! Best, Jenn."   To that, I say "THANK YOU, Jenn!!!!"

Berry Coffee Cake*

Above and below:  Coffee Cake with 

BLACKBERRIES (white glaze).

 OR,...

Above and below:  This Coffee Cake made with 

RASPBERRIES and browned butter icing.**

INGREDIENTS for the FILLING:
1 and 1/4 cups frozen fruit (blueberries or blackberries, or raspberries), thawed and well drained.  The frozen raspberries I used were "quite" smoooooshy when they thawed, but I just made sure they were well drained (I then drank that unsweetened juice!).
1/2 cup finely chopped pecans
1/4 cup tablespoons granulated sugar
1 and 1/2 teaspoons ground cinnamon

INGREDIENTS for the CAKE:
2 and 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
...........
1 and 1/4 cups granulated sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
1 container (8 oz) sour cream

INGREDIENTS for the WHITE GLAZE:
1 and 1/2 cups powdered sugar
3 to 4 teaspoons water

DIRECTIONS:

1. Heat oven to 350 degrees F. Grease bottom and side of a bundt pan with shortening; lightly flour. (I used the kind of Pam spray that has flour right in it.)  In the "greasing" process, do not miss the "grooves" in the pan.
2. In small bowl, stir together filling ingredients; set aside.
3. Start the batter:  In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside. 
4. In large bowl, beat 1¼ cups granulated sugar, the butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition.
5. Using a tablespoon, put one-third of the batter into the prepared bundt pan, spreading it out evenly (I left a very slight groove in the batter for the fruit filling). 
6. Spoon one-half of the fruit filling onto the batter (using a teaspoon, I put little dabs of this "filling mixture" near the center of the "ring of batter").
7.  Spoon another one-third of the batter (by tablespoonfuls) over fruit filling-- at this point, I used the tip of a knife to carefully spread this second amount of batter over the fruit; 
8. Add the remaining fruit filling as I just explained above. 
9. Spoon the last one-third batter over filling, covering the last layer of fruit filling as I explained above; finally, carefully smooth the top of the last batter layer.
10. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. (Mine was done in 55 minutes.) Cool 10 minutes; remove from pan to cooling rack (or plate, like I did). Cool completely, about 1 hour and 30 minutes.  (To keep cake really moist ahead of putting the icing on, I put this "still warm" coffee cake in an enclosed "cake carrier" and set it in a very chilly area for overnight--  then, this morning, when I carefully removed the cover, I just wiped off any moisture that had accumulated on the surfaces of the cover-- DONE!)
11. In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over cooled coffee cake.

I'm not into having coffee, 

but I surely wouldn't turn 

down a cup of hot cocoa,
 or a glass of cold milk 
to go with either of these!

(Above:  Blackberry version.)

(Above, Raspberry version.)

                                  * Originally, I got this recipe from the Betty Crocker Website.

**DIRECTIONS TO MAKE BROWNED BUTTER GLAZE:

BROWNED BUTTER FROSTING:

Heat ½ (or 1/3?) stick of butter in pan only until golden brown in color (stirring all the while)-- this does NOT take long.  Quickly add about two Tbsp. milk to quickly stop the browning, and then add some SIFTED powdered sugar till you have the amount and consistency of frosting you need. You do not want this to be thick!   It may be necessary to addtiny amounts of more milk to get a smooth texture.   I drizzle this over the bars.  (You have to drizzle this on the cookies quickly before it thickens-- that's why I just line up the baked cookies and go 'back and forth' over their tops.)

Banana Blueberry Crumb Muffins*

It's hard to believe we can get to THIS kind of 

"GOODNESS" in just about 25 minutes 

from start to finish!

What a wonderful  "marriage"!   Three very ripe bananas and one cup of fresh blueberries--  oh, how GOOD they end up tasting after meeting up with the other ingredients!!!

Yield:  12 muffins
Prep. time is about 5 minutes
Baking time is 18-20 minutes

INGREDIENTS:

• 1 and 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

........

• 3 ripe bananas, mashed (but not into mush)
• 1/2 cup white sugar
• 1 egg, slightly beaten
• 1/3 cup butter, melted

.......

• 1 cup fresh blueberries

.......

• 1/4 cup brown sugar, packed
• 1 and 1/2 tablespoons flour
• 1/4 teaspoon ground cinnamon
• 2  teaspoons butter, at room temperature

DIRECTIONS:

1. Preheat the oven to 365-degrees
2. Line one 12-count muffin tin with papers
3. Ever so lightly, spray liners with non-stick spray.  Set aside.
4. In a med. bowl, combine the 1 and 1/2 cup amount of flour with the baking soda, baking powder and salt.  Whisk together well and set aside.
5. In another med. bowl, combine smashed bananas, sugar, slightly beaten egg, and melted butter.  Stir until well blended.
6. Add the flour mixture to the banana mixture, barely stirring-- stir JUST until all is moistened.
7. Spoon muffin batter into muffin papers (a cookie scooper works great for this)
8. Drop the fresh blueberries (equally) on top of the muffin dough in the tins-- I ended up having about six blueberries for each muffin top.
9. Gently press each of the blueberries down into the dough.  They don't have to be totally covered.  (I do it this way so that my stirring doesn't break the blueberries as they could be IF they had been mixed into the dough.)  Set aside.
10. In a small bowl, combine brown sugar, 1 and 1/2 tablespoon of flour, and the cinnamon together.
11. Using a fork, cut in the 2 teaspoons softened butter until evenly mixed.
12. Sprinkle the brown sugar/butter mixture evenly over the tops of the muffins.
13. Bake for 18-20 minutes OR until a toothpick inserted into the center comes out clean.
14. ENJOY!!!!  

*  This recipe was adapted from the recipe I saw on the blog of  http://realhousemoms.com/ in 2013.  I didn't make any huge changes.  How I did change: Lightly sprayed the paper liners, reduced the sugar a bit, introduced the fresh blueberries to the batter in a different way, reduced the total amount of the final crumb topping, and reduced the oven temperature just a little.  

Dutch Blueberry Cake*

To pacify my craving for a blueberry SOMEthing,

I made this snack cake!

Blueberry season is almost here... BUT!!!, I was

disappointed to find out the"closest to here" U-Pick 

blueberry farm will NOT be having any U-Pick

blueberries this year!  You can read why at:

http://www.blueberryhaven.net/

As stated, ONLY "already picked" blueberries can be 

ordered ahead of time and will cost $20 per 5-qt.  pail.

INGREDIENTS:

For The Cake...

• 3/4 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• .......
• 1/2 cup milk
• .......
• 2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• .......
• 2 cups fresh blueberries, or well-drained frozen/thawed.

For The Topping...

• 1/4 cup butter, slightly softened
• 1/3 cup flour
• 1/2 cup granulated sugar
• 1/2 tsp. cinnamon

DIRECTIONS:

• Grease and flour (or spray) a 9x9-inch baking dish.
• Cream together the sugar, oil and egg until lemon-colored.
• Stir in milk.
• Sift together flour, salt, baking powder and very gently stir into the creamed mixture, just until incorporated.
• Gently fold in the blueberries.
• Spread batter into a greased and floured 9"x9" square baking dish.
• For the topping:  Cut the butter into the flour/sugar/cinnamon mixture.  Mix well and sprinkle over the top.  (I did this in my food processor.)

Below:  This is how it looked before baking...

In pre-heated 375-degree oven, bake for about 45 

minutes, or until inserted toothpick comes out clean.

Below:  This is how it looked when done...

And, later,....it looked like this!

YUMM-O!  (We added a ball of ice cream to this!)

*  Recipe from:  https://www.turkeyhill.com/recipes/lancaster-county-recipes/dutch-blueberry-cake-recipe.aspx  Since the recipe was 

without a picture, I was pleasantly surprised to see how the 

finished product turned out!

Nadine's Blueberry Squares

Ingredients:

1 cup flour
1 stick butter, only softened
1/2 cup chopped pecans
1 tablespoon sugar
Mix the above and pat into a 9x13-inch baking pan.  Bake for 15 minutes at 350-degrees.  (Crust should have just a tinge of brown.)   Cool.
~~~~~~~~~~~~
1 cups sugar
4 tablespoons cornstarch
2 cups water
Mix sugar, cornstarch and water in a saucepan and cook over medium heat until thick.  Remove from heat and add 1 small box lemon Jell-O to the hot mixture and stir until dissolved and blended.

Add 2 pints blueberries. Refrigerate until cooled and then spread this over cooled crust.  Chill for a few hours.  Cut into squares and top with whipped cream.