A delicious berry pie in winter may seem impossible, but not with the magic of frozen blueberries. Read on for instructions on how to make your own Pi in the Sky as irrationally delicious as this one - complete with a pi-neapple moon. (Sorry, I couldn't help myself.)
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Signing UpStep 1: Ingredient and equipment aggregation
I adapted this recipe loosely from a Martha Stewart blueberry-ginger pie, but I substituted my favorite pie crust - Smitten Kitchen's butter crust.
Gather the following:
EQUIPMENT
oven
9 inch pie plate
plastic wrap
small star cookie cutter
FILLING
2 cups frozen blueberries (probably 2 bags, depending on package size)
1 cup sugar
1/4 cup tapioca starch or cornstarch
Juice from 1 lemon
1 tablespoon grated fresh ginger
CRUST (from Smitten Kitchen, with some minor adjustments)
1 1/4 cups flour
1/2 tablespoon sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, very cold
OTHER
Pineapple ring for garnish
Gather the following:
EQUIPMENT
oven
9 inch pie plate
plastic wrap
small star cookie cutter
FILLING
2 cups frozen blueberries (probably 2 bags, depending on package size)
1 cup sugar
1/4 cup tapioca starch or cornstarch
Juice from 1 lemon
1 tablespoon grated fresh ginger
CRUST (from Smitten Kitchen, with some minor adjustments)
1 1/4 cups flour
1/2 tablespoon sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, very cold
OTHER
Pineapple ring for garnish
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