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When it comes to baking, my mother doesn't mess around. And one of the things she bakes best is blueberry pie. Unfortunately, she only bakes it once or ...
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 ...
Wash off the berries in your colander and set them aside to dry.
Stick two cups of cold water in the freezer to chill.
Start the dough for the crust by mixing together the two cups of flour with the half teaspoon of salt
Take your two sticks of cold butter and cut them into small slices. Put these slices into the dough and mix them in with your pastry blender. Don't ...
Mix the ice water into the dough approximately one tablespoon at a time and continue mixing it in until the dough can hold itself together. You probably shouldn't ...
Lightly sprinkle flour onto your hands and rub it around such that your hands are coated. You do this so that you can handle the dough in the ...
With both hands roll the dough around until it forms a single solid ball.
Lightly flour your counter surface and place dough ball on it. With rolling pin spread out dough until it is roughly 12" square (1 foot). A good method ...
Wipe down your pie tin with butter and then lightly flour it. This is to keep the dough from sticking.
With both hands, carefully lift your dough off the counter and transfer it into the pie tin (be careful not to rip it). Lightly push it down so ...
Cover the pie crust with plastic wrap and let it refrigerate for at least over an hour.
Wait an hour for the dough to cool.
Peel the lemon and then and collect the peel. With your grater, grind inside of peel into fine flakes until you have half a teaspoon worth.
Place the blueberries in a large bowl and mix in all of the ingredients for the filling listed in Step 1. Mix thoroughly with your hands and then ...
Mix together the ingredients listed in Step 1 for the crumbs. With your pastry blender, mix well until you can no longer see any chunks of butter and ...
Take pie shell out of refrigerator and fill it with your berry filling. (If you still haven't preheated the oven to 425 degrees, do it now)
Evenly coat the top of the berries with crumbs.
Loosely cover the pie in aluminum foil and bake for 50 minutes at 425 degrees. After the first 50 minutes, remove the aluminum foil and bake until the ...
Let the pie cool down on a cooling rack or on a cool stove-top burner.
Serve it up! For maximum impact, heat slightly and serve with vanilla bean ice cream.
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