Star-studded Blueberry Pie
Fixings
Baked good for twofold hull pie (9 inches)
4 cups new or frozen blueberries
1 cup sugar
1/4 cup fast cooking custard
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons margarine
Headings
On a gently floured surface, roll one portion of pie mixture to a 1/8-in.- thick circle; move to a 9-in. pie plate. Trim baked good even with edge; woodwind edge. Refrigerate 30 minutes. Leave remaining pie batter refrigerated.
Preheat stove to 400°. Consolidate blueberries, sugar, custard, lemon squeeze and salt; throw tenderly. Let represent 15 minutes.
Add filling to pie cake; speck with margarine. Prepare 20 minutes on a lower broiler rack. Decrease intensity to 350°; heat 10 minutes more. Cover edges freely with foil to forestall consuming. Get back to bring down rack of stove; prepare 15-20 minutes longer, until blueberries are effervescent and starting to explode. Cool on a wire rack.
Roll remaining batter to a 1/8-in.- thick circle. Remove stars involving different-sized dough shapers as wanted. Put on an ungreased baking sheet. Heat at 350° until brilliant brown, 5-10 minutes. Eliminate to wire racks to cool. Place stars over cooled pie in any example wanted.
Test Kitchen Tips
Efficient tip: Heat star patterns a day ahead of time.
For a filling that is ultra smooth, finely grind custard in a food processor prior to mixing it in.
Try not to avoid the 30-minute resting time prior to baking: It assists your fluting with remaining characterized.
Baked good for twofold outside pie (9 inches): Join 2-1/2 cups regular flour and 1/2 tsp. salt; cut in 1 cup cold margarine until brittle. Step by step add 1/3 to 2/3 cup ice water, throwing with a fork until mixture keeps intact when squeezed. Partition batter down the middle. Shape each into a plate; enclose by cling wrap. Refrigerate 1 hour or short-term.
Nutrition Facts
1 piece: 424 calories, 17g fat (8g immersed fat), 18mg cholesterol, 304mg sodium, 67g starch (33g sugars, 2g fiber), 3g protein.