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Step 1Go get stuff
Stuff you will need...
For the crust:
2 cups flours
2 sticks cold butter
1/2 teaspoon salt
1/2 cup ice water
For the filling:
6 cups of blueberries (3 large pints)
1/4 cup flour
1/2 cup sugar (give or take)
A pinch brown sugar
1/2 teaspoon cinnamon
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
For the topping:
1/3 cup sugar
3/4 cup flour plus a little
1 stick cold butter
a pinch of cinnamon
Tools:
Pie tin
2-3 mixing bowls
Measuring cups
Measuring spoons
Forks, spoons, butter knives
Mixing Spoons
Cutting knives
Pastry blender
Rolling pin
Colander
Grater
Aluminum foil
Plastic wrap
For the crust:
2 cups flours
2 sticks cold butter
1/2 teaspoon salt
1/2 cup ice water
For the filling:
6 cups of blueberries (3 large pints)
1/4 cup flour
1/2 cup sugar (give or take)
A pinch brown sugar
1/2 teaspoon cinnamon
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/8 teaspoon salt
For the topping:
1/3 cup sugar
3/4 cup flour plus a little
1 stick cold butter
a pinch of cinnamon
Tools:
Pie tin
2-3 mixing bowls
Measuring cups
Measuring spoons
Forks, spoons, butter knives
Mixing Spoons
Cutting knives
Pastry blender
Rolling pin
Colander
Grater
Aluminum foil
Plastic wrap
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In the US of A they like their extra packaging. Instead of the grease proof paper or recycled thin foil theirs often comes in a cardboard box with 4 equal "sticks" of butter (1/4 lb) Imagine if you will your regular pound of butter unwrapped standing on end so it's taller rather than wider. Now if you were to cut it twice in a cross so that you have four long sticks of butter.
The purpose is so that it fit's nicely on a butter tray. Each lb has 4 sticks. They also measure it that way in recipes. We Canadians have markings on the outside of the package to denote measurements so we can cut just the right amount for a recipe.